10slices fresh gingerpeeled and cut into 0.2-inch thick pieces
1/2onioncut into big chucks
4heads green onionsuse the white parts only with roots
15-20whole black peppers
1tbsplight brown sugar
1tspcrushed red pepper flakes
For the Bo-ssam sauce:
1/4cupgochujangKorean chili pepper paste
1/2cupdoenjangKorean soybean paste
1tbspgochu-garuKorean chili pepper powder
2tbspscallionswhite and light green parts only, thinly sliced
2tbspminced fresh garlic
Freshly shucked oysters
2cupscabbage kimchicoarsely chopped
2leavesheads tender lettucesuch as Bibb or butter lettuce, separated into whole
Seasonal picklessuch as pickled cucumbers, or onions, for serving
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Select SAUTÉ-High and set the time for 30 minutes. Press START.
Add oil to the Inner Pot. When the oil is hot, sear the pork for 2 minutes for each side.
Once the pork is seared, press CANCEL.
Add the all the ingredients for Bo-ssam above on the list into the pot.
Close the lid.
Select SLOW COOK-Low and set the time to 10 hours. Press START.
In a medium bowl, add the gochujang, doenjang, gochu-garu, scallions, minced fresh garlic, sesame seeds, sesame oil, rice vinegar, and granulated sugar then mix well. Once combined, cover with the plastic wrap and put it in the refrigerator.
When the cooking time is done, carefully open the lid and take out the pork.
Place the pork in strainer. Cool it off for 5 minutes.
Discard the liquid from the pot.
Pull or slice (0.5-inch thick) the pork and arrange it on a platter.
Serve the meat immediately with the Bo-ssam sauce.