Made everything by scratch except the kimchi /.\
Tried making pork bossam, but it came out a bit too moist and soft. I feel like it should have been firmer—does that sound right?
Next time, I want to try sautéing it first with oil and salt before boiling. Also, instead of coffee, I’m thinking of using Coca-Cola. It might lean more toward carnitas than traditional bossam, but hey, worth a shot! I’ll test it out next week.
Ingredients I Used for the Pork:
• Doenjang
• ½ onion
• 10 cloves of garlic
• ½ piece of ginger
• Green onion
• Water
• Nescafé instant coffee
• Brown sugar
• Salt
• Green jalapeño
• Bay leaves
For the lettuce, I pickled it with water, vinegar, salt, and sugar.
Thoughts on the Ssamjang:
It turned out soooo good! Just a little too salty, so I added mirin. I also considered adding sugar but worried it might turn out grainy.
Things I’ll Do Differently Next Time:
• Cut the lettuce smaller—it was too big, making it hard to do the classic one-bite wrap (or maybe I’m just weak, lol).
Would love to hear any tips or suggestions! Anyone tried using Coke instead of coffee before?
by NochePanda
7 Comments
Yes!! I would eat that in a heartbeat 😂🤤🤤🤤🤤
Muy bueno
Not bad. Wrong type of kimchi. But looks good.
Would 😋 Looks good OP! I’ve been wanting to make bossam lately too
Yes, bossam pork should be a bit firm, it shouldn’t fall apart. You want to go under 30 minutes, depending on thickness of course.
Sauteeing/searing really doesn’t make much difference. You will lose most of the browned flavor to the broth.
The seasonings in the broth really doesn’t matter too much, people get all weird with it but as long as you have sweet and salty that’s all you need.
The most important component is a good fresh kimchi. Yours looks sour, which is ok but the key is to have a good fresh cabbage and/or radish kimchi type thing. This is why bossam is always eaten on kimchi making days, it’s just the perfect combo. And also why the seasoning of the liquid doesn’t matter that much, the kimchi will overpower everything anyway.
I keep my bossam broth simple – soy sugar garlic ginger bay leaf. And I keep the broth and reuse it any time I make bossam, and use the accumulated fat and broth to make other dishes. Dubu jorim is a good one to use this for.
Looks damn good to me my guy! Great Job!
I’m not Korean but that looks fantastic! Even the ssamjang!