Bossam with Ssamjang

The spread for bossam has to be the most impressive thing about this dish besides the simple preparation of the pork belly.

Bossam with Ssamjang

The second installation of Demystified: Soy Bean Paste, we're covering Korean soybean paste or at least a variation. Ssamjang combines both doenjang (fermented soybean paste) and gochujang (fermented red pepper paste) to make a dipping sauce. Traditionally, it’s served with boiled pork in a lettuce wrap. Some people prefer boiled pork shoulder but I love the richness of boiled pork belly with the crunch of pickled garlic.

Doenjang is made with fermented soybean paste. The main difference between doenjang and miso is that doenjang is made using unpeeled soybeans, while miso typically uses peeled soybeans. Both are fermented, but doenjang ferments for several months, whereas miso ferments for only a few weeks.

Toppings for bossam can literally be anything you have in your fridge. Traditionally, it’s served with some kind of seafood whether salted shrimps or raw oysters. When I visited Momofuku Ko back in the say, David Chang served his version of bossam with fat Kumamoto oysters. The only necessities for bossam are ssamjang and butter lettuce leaves!

Ingredients for the Cucumber Salad

• 1 Persian cucumber, sliced into thin rounds

• 2 tablespoons gochugaru

• 3 teaspoons Kosher salt, divided

• 3 teaspoons sugar, divided

• 6-10 cloves of garlic, minced

• 1 teaspoon sesame oil

Ingredients for Daikon Pickle

• 1 lbs of daikon, peeled and cut into 1/4-inch cubes

• 1/4 cup sugar

• 2 tablespoons Kosher salt

• 1/2 cup boiling water

• 1/2 cup white vinegar

Ingredients for Boiled Pork Belly

• 1/2 cup soy sauce

• 3 tablespoons chicken bouillon powder

• 2-inch piece of ginger, thinly sliced

• 3-4 scallions

• 4-6 cloves of peeled garlic

• 2.5 pound piece of boneless pork belly

For Serving

• Chive kimchi

• Daikon pickle

• Thin slices of Fresno chilies

• Leaves of butter lettuce

• Cucumber salad

• Fish Sauce-Pickled Garlic

Serves 3-4 people

Directions for Cucumber Salad

1. Placed the sliced rounds of cucumber into a bowl. Cover with two teaspoons each of salt and sugar. Allow to sit for one hour while the juices collect at the bottom of the bowl. Drain the cucumbers.

2. Top with additional salt and sugar plus the gochugaru, minced garlic, and sesame oil. Toss to combine and allow to marinate before serving for 30 minutes.

Directions for Daikon Pickle

1. Placed the cubed daikon pieces into a non-reactive glass container.

2. Bring the water and vinegar up to a boil. Add in the salt and sugar and stir until dissolved. Pour the hot brine over the cubed daikon. Allow to soak in the brine for at least an hour.

Directions for Pork Belly

1. Fill a 7 quart Dutch oven three quarters of the way with water. Bring to a boil over high heat. Add in the soy sauce, chicken bouillon powder, ginger, scallions, and garlic. Finally, add in your pork belly. Cover and boil over medium high heat for an hour, check at 45 minutes to make sure the skin is soft enough to be pierced with a fork.

2. Transfer the cooked pork belly to an ice bath. Allow to chill for 15 minutes. Then, slice the pork belly in half and into small, thin squares.

3. Serve the pork belly slices with butter lettuce leaves, toppings of choice, and ssamjang. Enjoy!