Striker Chef's Milk Bossam

Name: Striker Chef's Milk Bossam
Cook time: 110 min
Total time: 110 min
Yield: 3 servings
Cuisine: Korean
Ingredients: Whole pork belly 600g; 1 onion; 1 large green onion; 7-8 cloves of garlic; 2-3 bay leaves; 2-3 tbsp ssamjang; 500ml milk (enough to barely cover the meat); 1-2 cheongyang chili peppers; 1 red chili pepper; Some wasabi; Bossam kimchi, as needed

A supremely tender bossam made by scoring pork belly and vegetables, grilling them to enhance umami, then simmering them in ssamjang and milk.

🙋 Recommended for

⭐ Those who want to recreate the highest-quality version of the milk bossam that amazed BTS's Jungkook
⭐ Those who want a meat dish that goes beyond ordinary bossam to achieve the ultimate in tenderness

110 min Difficulty Normal Meat & mains

Main ingredients 🥩

Pork bellyOnionGreen onionGarlicBay leavesSsamjangMilkCheongyang chili pepper

Tags 🏷️

Home party Entertaining guests

Detailed recipeQuick recipe

Ingredients needed 🛒3 servings

Whole pork belly 600g
1 onion
1 large green onion
7-8 cloves of garlic
2-3 bay leaves
2-3 tbsp ssamjang
500ml milk (enough to barely cover the meat)
1-2 cheongyang chili peppers
1 red chili pepper
Some wasabi
Bossam kimchi, as needed

Recipe 🍳

Score the surface of the whole pork belly deeply in a tight crosshatch pattern.
Heat a pot over medium heat, add the pork belly, and sear all sides until golden brown, rendering fat and creating Maillard color. Remove the meat and set aside.
In the remaining pork fat in the pot, add the onion cut into quarters and cook until browned, then remove. Also sear the coarsely chopped green onion until golden and remove.
Lightly smash the whole garlic cloves with the side of a knife, then stir-fry in the oil until golden and fragrant.
Add the bay leaves and ssamjang to the pot with the grilled vegetables, and stir-fry until the oil and paste combine, coating the vegetables with seasoning.
Place the seared pork belly on top of the vegetables, then pour in enough milk to submerge the meat.
Coarsely chop the cheongyang chili peppers (to cut the richness) and add them. Cover and simmer over low heat for 1 hour 30 minutes.
Remove the fully cooked bossam meat, let it rest until slightly cooled, then slice into bite-sized pieces.
Arrange the sliced meat neatly on a plate, inserting sliced garlic, cheongyang chili peppers, and red chili peppers between the slices. Serve with wasabi, ssamjang, and kimchi drizzled with sesame oil.

Score the pork belly, sear all sides until golden, then set aside.
In the remaining oil, sequentially sear the onion, green onion, and smashed garlic to bring out aroma and sweetness.
Stir-fry ssamjang with the vegetables, then place the meat on top and pour in milk and cheongyang chili peppers.
Cover and gently simmer over low heat for 1 hour 30 minutes.
Slice the meat and plate neatly with chili peppers, garlic, wasabi, and kimchi.

Cooking tips 💡

Instead of boiling directly in water, first searing the vegetables and meat in oil before simmering maximizes the natural sweetness and umami of the broth and meat.
The rich milk broth left after cooking the meat is an excellent base for a next-course dish (udon, pudding), so do not discard it—strain and store.
Slicing the meat while hot causes it to fall apart easily, so be sure to let it cool slightly before slicing for a clean cross-section.

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Pork belly Onion Green onion Garlic Bay leaves Ssamjang Milk Cheongyang chili pepper

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