Bo Ssam
Servings Prep Time
6-8servings 20minutes
Cook Time
10hours
Servings Prep Time
6-8servings 20minutes
Cook Time
10hours
Ingredients
For the Bo ssam:
  • 3-4lbs bone-in pork butt
  • 2tbsp grapeseed oil
  • 2tsp kosher salt
  • 2tsp black pepper
  • 15 garlic cloves
  • 10 slices fresh gingerpeeled and cut into 0.2-inch thick pieces
  • 1/2 onioncut into big chucks
  • 4 heads green onionsuse the white parts only with roots
  • 15-20 whole black peppers
  • 1/2cup white wine
  • 2tbsp doenjang
  • 1tbsp light brown sugar
  • 1tsp crushed red pepper flakes
  • 7cups cold water
For the Bo-ssam sauce:
  • 1/4cup gochujangKorean chili pepper paste
  • 1/2cup doenjangKorean soybean paste
  • 1tbsp gochu-garuKorean chili pepper powder
  • 2tbsp scallionswhite and light green parts only, thinly sliced
  • 2tbsp minced fresh garlic
  • 1tbsp sesame seeds
  • 2tsp sesame oil
  • 1tbsp rice vinegar
  • 2tsp granulated sugar
Optional:
  • Freshly shucked oysters
  • 2cups cabbage kimchicoarsely chopped
  • 2leaves heads tender lettucesuch as Bibb or butter lettuce, separated into whole
  • Seasonal picklessuch as pickled cucumbers, or onions, for serving
Instructions
  1. Select SAUTÉ-High and set the time for 30 minutes. Press START.
  2. Add oil to the Inner Pot. When the oil is hot, sear the pork for 2 minutes for each side.
  3. Once the pork is seared, press CANCEL.
  4. Add the all the ingredients for Bo-ssam above on the list into the pot.
  5. Close the lid.
  6. Select SLOW COOK-Low and set the time to 10 hours. Press START.
  7. 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.
  8. When the cooking time is done, carefully open the lid and take out the pork.
  9. Place the pork in strainer. Cool it off for 5 minutes.
  10. Discard the liquid from the pot.
  11. Pull or slice (0.5-inch thick) the pork and arrange it on a platter.
  12. Serve the meat immediately with the Bo-ssam sauce.