Recipes - Entrees - Korean Bo-ssam

Korean Bo-ssam

Medium
PREP TIME: 1 hour
COOK TIME: 1 hour
KETO DIET PLANS: Classic Keto, Modified Keto, Modified Atkins, Low Glycemic Index, and MCT Oil

We are so thankful for all the knowledge and education about to be shared at the 6th Global Symposium for Ketogenic Therapies in Jeju, Korea. We thought we would honor the occasion with a traditional Korean meal, usually served at large gatherings. “Bo-ssam” is a brined and boiled pork belly, served with an array of accompaniments and wrapped together in a napa cabbage leaf. It’s a fun way to host guests and could not be easier to make. Interestingly, the best pork is said to come from Jeju Island! The Black Pig  is native to the island and has a more complex and unique flavor, similar to steak but still rich in pork fat. It is also more expensive, and not available elsewhere, so whatever pork belly you find will work beautifully.

We have re-worked the sauce recipes to keep the carbs lower, but you will notice that we did not provide nutritional info. This is due to the many variations in international ingredients, follow the suggestions listed for substitutions when making the sauces.

Ssamjang (sweet and spicy Korean barbecue sauce)

Saeujeot Sauce (shrimp sauce)

Vegetable sides traditionally served: radish kimchi, scallions, bean sprouts, kimchi, whatever you like!

INGREDIENTS

2 - 3 pounds pork belly
1 yellow onion
4-5 scallions
fresh garlic cloves, as many as you would like
fresh ginger, about 1 inch (do not need to peel)
black peppercorns, about 1/2 tablespoon
chili peppers if desired
1/2 tablespoon salt
4-5 bay leaves
Decaffeinated coffee, about 1 cup (this is a not-so-secret, secret ingredient)
1 head fresh Napa Cabbage

DIRECTIONS

1In a large stock pot, add all the brine ingredients (not the cabbage). Fill halfway with water. Bring the mixture to a boil and reduce the heat to medium high.
2Add the pork belly to the boiling brine mixture. Allow this to cook until very tender, about 45-60 minutes. Allow the pork belly to cool in the mixture to keep the meat moist.
3Once the meat has cooled, slice it as thinly as possible are serve on the napa cabbage leaves alongside our Ssamjang (sweet and spicy Korean barbecue sauce), Saeujeot Sauce (shrimp sauce) and other vegetable accompaniments.

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