Bo Ssam is having a moment. David Chang has modernized it. Martha Stewart is serving it. The New York Times is writing about it. But nothing beats the classic, made easier with the Instant Pot.
When I lived in NYC, my first apartment was a 5-story walk-up on the Upper West Side. Amazingly, my roommates were Korean American — just like me. There was a permanent jar of kimchi in the fridge and a box of instant noodles in the pantry.
Early on, when we were all still getting along, we cooked a meal together. I made bo ssam. I wasn’t much of a cook back then. But I’d seen my Halmoni make bo ssam a thousand times. It seemed like a no-brainer.
My new roommates were amazed. Until that moment, they never knew that bo ssam was simply boiled pork. Yes, boiled pork. This much beloved, iconic Korean classic seemed fancy-pants. But in actuality, it was easy enough for a new cook (like me) to pull off.
Since then, I’ve made this dish countless times. And each time, people have been impressed. With boiled pork. Now you can do the same.
How to make Bo Ssam
This dish can be made stove top. But if you have an Instant Pot, it’s even easier. Throw everything into the pot and walk away. After 18 minutes, you will have the most succulent, tender pork belly.
The key is getting the texture just right. The pork belly needs to be jiggly and soft enough so that every bite feels decadently fatty and rich. And yet the meat needs to be firm enough to have some chew but not too much.
Then there’s the kimchi that’s served alongside it. I like to make a quick radish kimchi and mix in frozen oysters. This is the classic flavour profile of bo ssam: spicy radish, brine-y oysters, luscious pork.
Before you roll your eyes and tell me that kimchi and oysters don’t sound easy, let me show you how.
Peel and cut the radish into matchsticks:
Sprinkle 2 tsp salt and mix. This starts the pickling process. After 10 minutes, transfer the radish into a new bowl, leaving the remaining water and salt behind.
Add minced garlic, gochukaru, fish sauce, sugar, and green onions. Mix well.
Add frozen oysters. This is optional. But wow, the oysters definitely add that extra oomph factor.
Don’t go crazy and buy fresh oysters that require shucking and a special knife. Buy the frozen (raw) kind that come in a bag. Since they are small, they don’t need much time to defrost. Usually, I take them out of the freezer and mix them directly, as is, into the radish kimchi. By the time you sit down to eat, they are perfectly defrosted.
Now it’s time to eat. Remove the pork belly from the liquid and slice into thin strips. Arrange on a platter. Serve with the fresh kimchi you’ve just made, rice, and lettuce wraps.
In the words of Albus Dumbledore, ” There’s a time for speech making but this is not one of them. Tuck in.”
Tender, succulent pork belly. Spicy, fresh radish kimchi. Brine-y oysters that taste like the ocean. Yes, this is Last Supper material. And it couldn’t be easier to make at home. Especially with the Instant Pot.
- 3 lb Pork Belly
- 1/4 cup Doengjang (Korean fermented soy bean paste) or miso paste
- 1 onion peeled and halved
- 2 green onions trimmed and halved
- 10-12 garlic cloves
- 2 inch ginger sliced thinly
- 1 Tbsp instant coffee or 1 cup coffee
- 1 Tbsp sugar
- 1/2 tsp peppercorns
- 6 cups water
- 1 lb Korean radish or daikon (chinese white radish also works) peeled and trimmed
- 2 tsp salt
- 10-12 frozen (raw) oysters optional
- 2 Tbsp Gochukaru
- 2 Tbsp fish sauce
- 2 garlic cloves minced
- 2 green onions chopped
- 1 Tbsp sugar
Place all pork belly ingredients in the Instant Pot, making sure to add the water last. It’s ok if the doengjang is in a big clump. Turn off KEEP WARM function. Lock the lid and set for manual mode, 18 minutes.
When the timer beeps, manually release the steam. When all the steam has released, open the lid. Remove the Instant Pot container from the machine. Set aside. This prevents the pork belly from overcooking. Keep the pork belly submerged in the liquid until ready to serve.
Chop the Korean radish or daikon into matchsticks. Place in large bowl, sprinkle with salt, and mix thoroughly. This begins the pickling process. Set aside for 10 minutes.
Transfer radish into a clean bowl. There should be a lot of liquid and salt left in the bottom of the old bowl. Do not use this liquid; dump it out.
In the new bowl with the salted radish, add fish sauce, garlic, green onions, gochukaru, and sugar. Mix thoroughly until well coated.
Add frozen oysters. Be gentle as you mix in the frozen oysters. They will finish defrosting by the time it’s ready to serve. Cover with plastic wrap and place in the fridge until serving time.
Remove pork belly from liquid and slice into thin strips. Arrange on a platter. Serve alongside Radish Kimchi with Oysters, lettuce leaves, and rice.
*The cook time does not include the time the Instant Pot needs to pressurize.
**Ideally, if you have enough time, let the pork belly cool in the liquid. This applies to both Instant Pot and stove top directions. Then remove and slice into thin strips. This will ensure moist pork belly. If this is not possible, keep pork belly in the liquid until just ready to serve. Slice and arrange on a platter.
***If cooking on the stove top, add all pork belly ingredients in a large stock pot except the doengjang. Bring to a boil. Add the doenjang and make sure it dissolves by breaking it up with a wooden spoon. Lower heat and simmer for 1 hour. Remove from liquid and slice into thin strips.
****Doengjang is a Korean fermented soy bean paste. It's very similar in taste and texture to Miso paste, although it's much stronger. If you have a difficult time finding Doengjang, Miso paste is a good substitute.