Aha Bujang's Pork Bossam

Ingredients needed 🛒3 servings

• pork (shank and belly) 1kg
• radish 300g
• napa cabbage 200g
• large green onion 1 stalk
• garlic 150g
• onion 1
• ginger 20g
• doenjang 3 tbsp
• instant coffee 1/2 tbsp
• cinnamon powder 1/2 tbsp
• cloves 5
• bay leaves 4
• whole black peppercorns 1/2 tsp
• gochugaru 130g
• fermented anchovy sauce 100g
• oligosaccharide syrup 200g
• sugar 70g
• glutinous rice flour 1 tbsp
• Miwon 1/2 tsp
• New Sugar 1/2 tsp
• water 1/2 cup (for blending garlic, onion, ginger)
• water 1 cup (for glutinous rice paste)
• water 1.5L (for boiling pork)

Recipe 🍳

Cooking tips 💡

• Pickling the radish with oligosaccharide syrup instead of salt or sugar gives it a chewy texture similar to dried radish strips.
• Adding the meat to a vigorously boiling broth immediately coats the surface, helping to prevent moisture loss.
• Letting the prepared kimchi seasoning mature in the refrigerator for 1–3 days before use deepens its savory richness.

Recommended for 🙋

• ⭐Those who want to experience the chewy texture of specialty bossam radish kimchi at home.
• ⭐Those looking for a method to cook tender boiled pork with traditional medicinal aromas and no off-flavors.