Baek Jong-won's Pork Leg Bossam
A cost-effective bossam recipe that transforms cheap and tough pork leg meat into a tender texture comparable to pork belly by simmering it for two and a half hours.
Ingredients needed 3 servings
Recipe
Cooking tips
- Boiling frozen meat directly can trap blood, leading to a gamey smell. Ensure the meat is fully thawed, rinsed, and squeezed to remove blood before cooking.
- Onion skins contain compounds that help eliminate gamey odors and impart a desirable color to the bossam. It is recommended to use the onion with its skin on after washing it thoroughly.
- The instant coffee is a tip for achieving a restaurant-quality deep brown color. Only a small amount is used, so there will be no coffee taste or aroma in the finished dish.
- Do not discard the rich broth left after simmering the meat. Add vegetables and tofu, along with doenjang, to create a flavorful doenjang jjigae (stew) base.
Recommended for
- Those who want to enjoy cheap pork leg meat without it being tough and chewy.
- Those who want to make tender bossam without a complicated cooking process, relying on time investment.
- Those who want to learn the secret to a spicy and savory special salted shrimp salad that enhances the flavor of bossam.
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