Aha Bujang's Secret-Ingredient Bossam
Perfectly tender boiled pork bossam without any off-odors, using beer, soju, and ssanghwatang
Ingredients needed 3 servings
Recipe
Cooking tips
- The 15-minute resting period after turning off the heat is the key step that makes the meat tender.
- Lightly torching the skin side of the boiled pork adds a smoky aroma and crispy texture.
Recommended for
- Those who want to make restaurant-style bossam that is tender and free of off-odors at home.
- Those who want to boil pork without fail using precise timing.
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