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Bossam is a fermented Korean pork belly dish served with traditional condiments and seasonings. After being braised in doenjang, a fermented soy bean paste, for six hours, the bossam is typically presented with a special ssamjang made using the three major "jang" in Korean cuisine - ganjang, doenjang and gochujang. The bossam is then plated on a bed of pickled perilla leaves and garnished with a piece of fried crispy lotus root and homemade black garlic powder.
  • 2-2.5 pound pork belly
  • 6 teaspoon ginger
  • 1 cup onion
  • 1.5 cup scallion
  • 3.5 tablespoon garlic
  • 3 teaspoon gochugaru (chili flakes)
  • 3.5 tablespoon soy sauce
  • 6 teaspoon yuzu honey
  • 4 cup water
  • 1.5 cup doenjang
  1. Put all ingredients in a medium size post and simmer over medium to high heat for three hours. Enjoy!