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Prepare the garlic: Peel a quantity of garlic cloves. Trim the ends of each garlic clove with a small knife. Place a portion of the garlic cloves into a food processor and process until finely minced. Set aside 3 tablespoons of minced garlic for the sauce, and keep 5 whole garlic cloves for boiling the Bossam.

Prepare the cabbage for the sauce: Cut a head of cabbage in half. Finely chop 3 tablespoons of cabbage and squeeze out any excess water.

Make the garlic sauce: In a mixing bowl, combine the 3 tablespoons of finely chopped cabbage and 3 tablespoons of minced garlic. Add 1 tablespoon of sugar, 2 tablespoons of corn syrup, and 1 tablespoon of sesame oil to the bowl. Mix all the ingredients thoroughly with a spatula until well combined into a paste. (Tip: Add more sesame oil if the garlic flavor is too strong).

Sear the pork: Place 500 grams of pork belly or pork shoulder in a pan on a stovetop over medium-high heat. Sear the pork until it is golden brown on all sides.

Boil the pork: Transfer the seared pork to a large pot. Add enough water to the pot to fully submerge the meat. Add the 1 green onion, 1/2 onion, 5 whole garlic cloves, and 2 tablespoons of doenjang to the pot. Bring the water to a simmer, then reduce the heat to low. Simmer the pork on low heat for 45 minutes.

Slice and serve: Once the pork has finished simmering, carefully remove it from the pot and place it on a cutting board. Slice the pork into uniform pieces. Arrange the sliced pork on a serving plate. Spoon the prepared garlic sauce generously over the sliced pork.

Enjoy your Garlic Bossam! It tastes even better when served with kimchi or wrapped in lettuce.


Prepare the garlic: Peel a quantity of garlic cloves. Trim the ends of each garlic clove with a small knife. Place a portion of the garlic cloves into a food processor and process until finely minced. Set aside 3 tablespoons of minced garlic for the sauce, and keep 5 whole garlic cloves for boiling the Bossam.

Prepare the cabbage for the sauce: Cut a head of cabbage in half. Finely chop 3 tablespoons of cabbage and squeeze out any excess water.

Make the garlic sauce: In a mixing bowl, combine the 3 tablespoons of finely chopped cabbage and 3 tablespoons of minced garlic. Add 1 tablespoon of sugar, 2 tablespoons of corn syrup, and 1 tablespoon of sesame oil to the bowl. Mix all the ingredients thoroughly with a spatula until well combined into a paste. (Tip: Add more sesame oil if the garlic flavor is too strong).

Sear the pork: Place 500 grams of pork belly or pork shoulder in a pan on a stovetop over medium-high heat. Sear the pork until it is golden brown on all sides.

Boil the pork: Transfer the seared pork to a large pot. Add enough water to the pot to fully submerge the meat. Add the 1 green onion, 1/2 onion, 5 whole garlic cloves, and 2 tablespoons of doenjang to the pot. Bring the water to a simmer, then reduce the heat to low. Simmer the pork on low heat for 45 minutes.

Slice and serve: Once the pork has finished simmering, carefully remove it from the pot and place it on a cutting board. Slice the pork into uniform pieces. Arrange the sliced pork on a serving plate. Spoon the prepared garlic sauce generously over the sliced pork.

Enjoy your Garlic Bossam! It tastes even better when served with kimchi or wrapped in lettuce.
