Instant Pot Bossam (Boiled Pork Belly with Radish Kimchi)
Instant Pot Bossam (Boiled Pork Belly with Radish Kimchi)
Ingredients
For the Boiled Pork Belly (Bossam)
- 2 pounds pork belly, skin on, in one large piece or 2-3 smaller pieces
- 1/2 onion, large, roughly chopped
- 6 garlic cloves, smashed
- 1 inch ginger, fresh, sliced
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon doenjang, (Korean fermented soybean paste)
- 1 teaspoon black peppercorns
- 4 cups water
For the Radish Kimchi (Mu-Saengchae)
- 1 pound Korean radish (mu), peeled and julienned (about 4 cups)
- 1 teaspoon salt
- 2 tablespoons gochugaru, (Korean chili flakes), or more to taste
- 2 cloves garlic, minced
- 1/2 teaspoon ginger, fresh, grated
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 2 green onions, sliced thinly
- 1 teaspoon toasted sesame seeds
For Serving
- 1 head green leaf lettuce or Napa cabbage leaves, washed and separated
- 4 cups steamed rice, cooked
- 1/4 cup ssamjang, (Korean dipping sauce), store-bought or homemade
Instructions
- 1
Prepare the Radish Kimchi (Mu-Saengchae): In a large bowl, combine the julienned Korean radish with 1 teaspoon of salt. Toss well and let it sit for 15 minutes to draw out excess water. This is a passive time step.
- 2
While the radish is resting, prepare the seasoning for the kimchi. In a small bowl, combine gochugaru, minced garlic, grated ginger, sugar, fish sauce, rice vinegar, sliced green onions, and toasted sesame seeds. Mix well.
⏱️ 5 min
- 3
After 15 minutes, squeeze the excess water from the radish using your hands or a clean kitchen towel. Add the seasoned mixture to the radish and mix thoroughly until the radish is evenly coated. Set aside.
⏱️ 5 min
- 4
Prepare the Pork Belly: Place the pork belly in the Instant Pot. Add the chopped onion, smashed garlic cloves, sliced ginger, soy sauce, mirin, doenjang, black peppercorns, and water to the pot.
⏱️ 10 min
- 5
Close the Instant Pot lid and set the valve to sealing. Select the 'Manual' or 'Pressure Cook' setting and cook on high pressure for 35 minutes.
⏱️ 35 min
- 6
Once cooking is complete, allow for a natural pressure release for 10 minutes. This is a passive time step.
- 7
After 10 minutes, carefully quick release any remaining pressure. Open the lid and carefully remove the pork belly from the Instant Pot. Transfer it to a cutting board and let it rest for 5 minutes.
⏱️ 5 min
- 8
Slice the pork belly into thin, bite-sized pieces (about 1/4-inch thick).
⏱️ 5 min
- 9
Arrange the sliced pork belly on a serving platter alongside the radish kimchi, fresh lettuce or cabbage leaves, steamed rice, and ssamjang. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Instant Pot Bossam (Boiled Pork Belly with Radish Kimchi)
Ingredients
For the Boiled Pork Belly (Bossam)
- 2 pounds pork belly, skin on, in one large piece or 2-3 smaller pieces
- 1/2 onion, large, roughly chopped
- 6 garlic cloves, smashed
- 1 inch ginger, fresh, sliced
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon doenjang, (Korean fermented soybean paste)
- 1 teaspoon black peppercorns
- 4 cups water
For the Radish Kimchi (Mu-Saengchae)
- 1 pound Korean radish (mu), peeled and julienned (about 4 cups)
- 1 teaspoon salt
- 2 tablespoons gochugaru, (Korean chili flakes), or more to taste
- 2 cloves garlic, minced
- 1/2 teaspoon ginger, fresh, grated
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 2 green onions, sliced thinly
- 1 teaspoon toasted sesame seeds
For Serving
- 1 head green leaf lettuce or Napa cabbage leaves, washed and separated
- 4 cups steamed rice, cooked
- 1/4 cup ssamjang, (Korean dipping sauce), store-bought or homemade
Instructions
- 1
Prepare the Radish Kimchi (Mu-Saengchae): In a large bowl, combine the julienned Korean radish with 1 teaspoon of salt. Toss well and let it sit for 15 minutes to draw out excess water. This is a passive time step.
- 2
While the radish is resting, prepare the seasoning for the kimchi. In a small bowl, combine gochugaru, minced garlic, grated ginger, sugar, fish sauce, rice vinegar, sliced green onions, and toasted sesame seeds. Mix well.
⏱️ 5 min - 3
After 15 minutes, squeeze the excess water from the radish using your hands or a clean kitchen towel. Add the seasoned mixture to the radish and mix thoroughly until the radish is evenly coated. Set aside.
⏱️ 5 min - 4
Prepare the Pork Belly: Place the pork belly in the Instant Pot. Add the chopped onion, smashed garlic cloves, sliced ginger, soy sauce, mirin, doenjang, black peppercorns, and water to the pot.
⏱️ 10 min - 5
Close the Instant Pot lid and set the valve to sealing. Select the 'Manual' or 'Pressure Cook' setting and cook on high pressure for 35 minutes.
⏱️ 35 min - 6
Once cooking is complete, allow for a natural pressure release for 10 minutes. This is a passive time step.
- 7
After 10 minutes, carefully quick release any remaining pressure. Open the lid and carefully remove the pork belly from the Instant Pot. Transfer it to a cutting board and let it rest for 5 minutes.
⏱️ 5 min - 8
Slice the pork belly into thin, bite-sized pieces (about 1/4-inch thick).
⏱️ 5 min - 9
Arrange the sliced pork belly on a serving platter alongside the radish kimchi, fresh lettuce or cabbage leaves, steamed rice, and ssamjang. Serve immediately and enjoy!
⏱️ 5 min