Striker Chef's Milk Bossam
A supremely tender bossam made by scoring pork belly and vegetables, grilling them to enhance umami, then simmering them in ssamjang and milk.
Ingredients needed 3 servings
Recipe
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.
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.
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