Pan-fried Bossam Skewers
Pan-fried Bossam Skewers
Ingredients
For Boiling the Pork
- 2 pounds pork belly, sliced
- 4 green onions, whole stalks
- 1 onion, large, whole
- 1/4 cup soju
- 2 tablespoons doenjang
- 8 cups water
- 1 teaspoon salt
For Seasoning and Pan-Frying
- 1/4 cup soy sauce
- 1/4 cup green onions, chopped
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon salt
- 2 tablespoons cooking oil
Instructions
- 1
In a large pot, combine the sliced pork belly, whole green onions, whole onion, soju, doenjang, water, and 1 teaspoon of salt. Ensure the pork is mostly submerged in the liquid.
⏱️ 5 min
- 2
Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 60 minutes, or until the pork belly is tender.
⏱️ 60 min
- 3
Carefully remove the pork belly from the pot and let it cool slightly on a cutting board, about 5-10 minutes. Discard the boiling liquid and aromatics.
⏱️ 10 min
- 4
Once cool enough to handle, cut the pork belly into thick, rectangular pieces, approximately 1 1/2 inches long and 1/2 inch thick.
⏱️ 10 min
- 5
In a mixing bowl, combine the cut pork belly pieces with soy sauce, chopped green onions, toasted sesame seeds, and 1/2 teaspoon of salt. Toss gently to ensure all pieces are evenly coated.
⏱️ 5 min
- 6
Thread the seasoned pork belly pieces onto skewers, typically 3-4 pieces per skewer, depending on size.
⏱️ 10 min
- 7
Heat the cooking oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, add the pork belly skewers in a single layer, being careful not to overcrowd the pan.
⏱️ 2 min
- 8
Pan-fry the skewers for 3-4 minutes per side, turning occasionally, until they are golden brown and slightly crispy. Cook in batches if necessary.
⏱️ 15 min
- 9
Remove the cooked skewers from the pan and serve immediately. These skewers are delicious on their own or with additional dipping sauce.
Kitchen Tools
Nutrition Facts (per serving)
Pan-fried Bossam Skewers
Ingredients
For Boiling the Pork
- 2 pounds pork belly, sliced
- 4 green onions, whole stalks
- 1 onion, large, whole
- 1/4 cup soju
- 2 tablespoons doenjang
- 8 cups water
- 1 teaspoon salt
For Seasoning and Pan-Frying
- 1/4 cup soy sauce
- 1/4 cup green onions, chopped
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon salt
- 2 tablespoons cooking oil
Instructions
- 1
In a large pot, combine the sliced pork belly, whole green onions, whole onion, soju, doenjang, water, and 1 teaspoon of salt. Ensure the pork is mostly submerged in the liquid.
⏱️ 5 min - 2
Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 60 minutes, or until the pork belly is tender.
⏱️ 60 min - 3
Carefully remove the pork belly from the pot and let it cool slightly on a cutting board, about 5-10 minutes. Discard the boiling liquid and aromatics.
⏱️ 10 min - 4
Once cool enough to handle, cut the pork belly into thick, rectangular pieces, approximately 1 1/2 inches long and 1/2 inch thick.
⏱️ 10 min - 5
In a mixing bowl, combine the cut pork belly pieces with soy sauce, chopped green onions, toasted sesame seeds, and 1/2 teaspoon of salt. Toss gently to ensure all pieces are evenly coated.
⏱️ 5 min - 6
Thread the seasoned pork belly pieces onto skewers, typically 3-4 pieces per skewer, depending on size.
⏱️ 10 min - 7
Heat the cooking oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, add the pork belly skewers in a single layer, being careful not to overcrowd the pan.
⏱️ 2 min - 8
Pan-fry the skewers for 3-4 minutes per side, turning occasionally, until they are golden brown and slightly crispy. Cook in batches if necessary.
⏱️ 15 min - 9
Remove the cooked skewers from the pan and serve immediately. These skewers are delicious on their own or with additional dipping sauce.