School Chef's Ssanghwa-tang Pork Bossam

Name: School Chef's Ssanghwa-tang Pork Bossam
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Pork belly (or brisket, pork neck) 2kg; Water 1.5L; Green onion 1-2 stalks; Onion 1; Garlic 10-15 cloves; Mirin (cooking wine) 1 cup; Soy sauce 1 cup; Brown sugar 1 cup; Ssanghwa-tang 1 bottle; [Side pickled onion] Onion 1, soy sauce 1/2 cup, plum extract 1 cup, vinegar 1 cup; [Side special ssamjang] Store-bought ssamjang 4 tbsp, minced onion 1 tbsp, minced green onion 1 tbsp, minced garlic 1/2 tbsp, sesame oil 1 tbsp, toasted sesame seeds a little

A bottle of ssanghwa-tang and brown sugar completely block the gamey smell, adding chewiness and deep color to create a premium bossam dish.

🙋 Recommended for

⭐ Those who want to cook perfect, tender, and premium herbal bossam at home without any gamey smell.
⭐ Those who are looking for a hearty and special main dish for guest dinners or weekend family gatherings.

60 min Difficulty Normal Meat & mains

Main ingredients 🥩

Pork bellyGreen onionOnionGarlicMirinSoy sauceBrown sugarSsanghwa-tangPickled onion ingredientsSsamjang ingredients

Tags 🏷️

Guest table Health food Herbal Meat dish

Detailed recipeQuick recipe

Ingredients needed 🛒4 servings

Pork belly (or brisket, pork neck) 2kg
Water 1.5L
Green onion 1-2 stalks
Onion 1
Garlic 10-15 cloves
Mirin (cooking wine) 1 cup
Soy sauce 1 cup
Brown sugar 1 cup
Ssanghwa-tang 1 bottle
[Side pickled onion] Onion 1, soy sauce 1/2 cup, plum extract 1 cup, vinegar 1 cup
[Side special ssamjang] Store-bought ssamjang 4 tbsp, minced onion 1 tbsp, minced green onion 1 tbsp, minced garlic 1/2 tbsp, sesame oil 1 tbsp, toasted sesame seeds a little

Recipe 🍳

In a large pot, add 1.5L water, green onion, halved onion, whole garlic cloves, 1 cup mirin, 1 cup soy sauce, 1 cup brown sugar, and 1 bottle ssanghwa-tang. Bring to a boil to make the broth.
When the broth is boiling vigorously, add the whole pork belly to immediately cook the surface and lock in the juices and moisture.
After adding the meat, once the broth returns to a boil, reduce the heat to medium-high and boil for 40-50 minutes until the meat is fully tender.
When the meat is easily pierced with a chopstick, turn off the heat and let it rest covered for 10 minutes (steaming).
Remove the meat from the broth and let it cool slightly until the heat subsides, then slice thinly and evenly.
While the bossam is cooking, slice the onion and toss with soy sauce, plum extract, and vinegar to make pickled onion. Mix store-bought ssamjang with minced onion, green onion, garlic, sesame oil, and toasted sesame seeds to prepare the special ssamjang. Serve together.

In a pot, combine water, green onion, onion, garlic, mirin, soy sauce, brown sugar, and ssanghwa-tang, and bring to a boil to make the broth.
When the broth is boiling vigorously, add the whole pork belly and boil over medium-high heat for 40-50 minutes.
Turn off the heat, let it rest for 10 minutes, then remove the meat, cool slightly, and slice thinly.
Prepare tangy pickled onion and savory special ssamjang mixed with minced vegetables, and serve with the bossam on a plate.

Cooking tips 💡

Make sure to add the meat only when the broth is fully boiling, not cold water, to prevent the juices from escaping and keep the meat moist.
After boiling, turning off the heat and letting it rest tightly covered for 10 minutes is the master's key technique to make the meat sticky and chewy.
If you slice the meat when it is too hot, it may crumble or break apart. Let it cool slightly before slicing thinly and neatly.

Shop ingredients on Coupang(Ad)

Pork belly Green onion Onion Garlic Mirin Soy sauce Brown sugar Ssanghwa-tang Pickled onion ingredients Ssamjang ingredients

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