Main ingredients 🥩
Pork bellyGreen onionShallotsGarlicGingerBay leafClovesWhole peppercornsDoenjangMakgeolliSsamjangWhite balsamic vinegarHoneyChives
Striker Chef's Makgeolli Pork Belly Bossam
The ultimate bossam, made by using makgeolli instead of water to perfectly eliminate gamey odors and maximize the savory flavor and tenderness from the rice wine.
🙋 Recommended for
- ⭐ Those who want to experience the ultimate bossam that melts in your mouth, moving beyond ordinary boiled pork.
- ⭐ Those who want to make restaurant-quality bossam in one pot without preparing a separate broth.
Ingredients needed 🛒3 servings
- Pork belly, whole piece 600g
- Green onions 2
- Shallots 2 (or 1/2 onion)
- Whole garlic cloves 10
- Ginger 1 knob
- Bay leaves 2-3
- Cloves 3-4
- Whole peppercorns 1 tbsp
- Doenjang 1.5 tbsp
- Salt 1 tsp
- Water 100ml
- Makgeolli 1 bottle (750ml)
- Ssamjang 2 tbsp
- White balsamic vinegar 1 tbsp
- Honey 1 tbsp
- Minced chives to taste
- Shredded green onions, generously
Recipe 🍳
- Cut the green onions into large pieces, halve the shallots (or onion), and smash the whole ginger with the back of a knife to release its aroma. Use whole garlic cloves.
- Cut the whole pork belly into large chunks that fit the pot and place them in the pot.
- Add the prepared green onions, shallots, garlic, and ginger to the pot with the pork. Add bay leaves, cloves, whole peppercorns, doenjang, and salt.
- Add enough water (about 100ml) to barely cover the ingredients, and pour in 1 bottle of makgeolli.
- Place the pot on the heat. Once it starts boiling, reduce the heat to medium and simmer for about 1 hour, maintaining a gentle boil.
- While the meat is cooking, mix 2 tbsp ssamjang, 1 tbsp white balsamic vinegar, 1 tbsp honey, and minced chives in a bowl to make a refreshing dipping sauce.
- After 1 hour, when the meat is tender, remove it from the pot, let it cool slightly, and then slice it into bite-sized pieces. Set aside the cooked green onions.
- On a serving platter, place a generous amount of fresh shredded green onions at the bottom. Arrange the sliced pork belly and cooked green onions on top. Drizzle some of the rich makgeolli broth over the meat and green onions, and serve with the dipping sauce.
- Place aromatics and pork belly in a pot.
- Add doenjang, salt, spices, a little water, and 1 bottle of makgeolli. Simmer for 1 hour.
- Mix ssamjang, white balsamic vinegar, honey, and chives to make a refreshing special sauce.
- Arrange shredded green onions on a plate, top with sliced bossam, drizzle with the rich makgeolli broth, and serve with the sauce.
Cooking tips 💡
- Using makgeolli with fewer artificial sweeteners and a deep, savory flavor will result in a broth that is not too sweet and has a rich, complex taste similar to pork bone broth.
- When serving the bossam, placing the cooked, sweet, and tender green onions from the pot on top of the meat and dipping it in the special sauce creates a wonderful harmony.
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