Pressure Cooker Bo Ssam
Bo ssam is a Korean dish featuring boiled pork belly or shoulder that’s slowly braised in an aromatic broth until incredibly tender. While the dish traditionally takes hours to prepare, a pressure cooker can turn it into a festive weeknight meal. For the best bite, wrap the rich pork in small bundles of napa cabbage leaves and dollop with ssamjang and other spicy condiments, like the piquant radish salad, which comes together quickly and lasts a week in the fridge, or serve this dish with store-bought kimchi, a tasty alternative and time saver. Leftover pork can be chopped up for a flavorful fried rice or tossed with pasta and grated Parm for a comforting meal.
- Serves: 4 persons
- 2tablespoons doenjang (Korean fermented soybean paste)
- 1head garlic, halved crosswise
- 1(1-inch) piece ginger, peeled and sliced
- 5scallions, trimmed and halved crosswise
- 1teaspoon whole black peppercorns
- 3to 3 1/2 pounds pork belly, cut into 2-inch-thick lengths
- Kosher salt (Diamond Crystal)
- 1pound inner napa cabbage leaves, separated (reserve larger outer leaves for another use)
- Thinly sliced long green chile peppers, thinly sliced garlic and kimchi, for serving (optional)
- 8ounces Korean radish or daikon, peeled and julienned (2 packed cups)
- 1tablespoon gochugaru (Korean red-pepper flakes)
- 1tablespoon unseasoned rice vinegar
- 1teaspoon kosher salt
- ½teaspoon minced garlic
- ½teaspoon granulated sugar
- ¼cup doenjang
- 1tablespoon gochujang
- 1teaspoon toasted sesame oil
Step 1Make the bo ssam: In a 6- to 8-quart electric pressure cooker, combine 4 cups of water and doenjang, and whisk until well blended. Add the garlic, ginger, scallions and peppercorns. Season pork belly with salt and add to cooker in an even layer, pressing to submerge in the liquid. Lock pressure cooker lid in place, and set steam vent to sealing position. Select high pressure, and cook for 30 minutes. Let pressure release naturally for 15 minutes, then manually release.
Step 2While pork belly cooks, in a medium bowl, dissolve 1/4 cup of salt in 4 cups water. Add cabbage leaves and toss to evenly coat. Let stand, turning occasionally, until softened and lightly salted, about 30 minutes. Drain and squeeze out excess water.
Step 3Make the spicy radish salad: In a small bowl, combine all of the ingredients and mix well.
Step 4Make the ssamjang: In a small bowl, combine all of the ingredients and mix well.
Step 5When ready to eat, slice the pork belly crosswise into 1/4-inch-thick pieces, and arrange on a serving platter alongside the cabbage. (The braising liquid can be degreased and used as a delicious soup base, or discarded.) Serve with the spicy radish salad, ssamjang and preferred toppings like thinly sliced long green chile peppers, thinly sliced garlic and kimchi.
Step 6To eat, place a piece of pork belly on a cabbage leaf and place a dab of ssamjang on top. Add a little radish salad and any other toppings. Wrap the cabbage around the filling and enjoy.