Bossam by Chef Sungchul Shim

Bossam is a pork belly-based dish served with traditional condiments and seasonings that get their flavors from fermentation. The pork belly itself is braised in Doenjang—fermented soy bean paste, for around 6 hours.

The braised pork belly is presented with a special Ssamjang, made using the three major Jang of Korean cuisine—sauces made through fermentation—Ganjang, Doenjang, Gochujang. Chef Sungchul Shim’s bossam pork belly is plated on a bed of pickled perilla leaf, then topped with a piece of fried crispy lotus root and homemade black garlic powder.

Chef Sungchul Shim presented Bossam at the 2014 Food Network New York City Wine & Food Festival’s Grand Tasting.

Bossam Recipe by Chef Sungchul Shim

Ingredients:
1 kg Pork Belly
250 g Doenjang
200 g Onion
50 g Garlic
15 g Gochugaru (Chili Flake)
1 liter Water
50 g Ganjang (Soy sauce)
100 g Scallion
30 g Ginger
30 g Yuzu Honey

Place all ingredients in a medium sized pot and simmer over medium high heat for about 6 hours.