Im Seong-geun's Beer Bossam
This recipe shows you how to make tender and delicious boiled pork slices using only a bottle of beer, without any other ingredients.
📝 Editor's Notes
This Im Seong-geun Beer Bossam recipe is a magical way to enjoy tender and moist boiled pork at home with just two ingredients: pork belly and beer.
Thanks to the beer, which eliminates any gamey odor from the meat and tenderizes it without the need for complex spices or additional ingredients, the flavor is clean yet deeply rich.
The cooking process is relatively simple, making it easy for even beginner cooks to try.
It's a charming recipe that will enrich your dining table on special occasions as well as ordinary weekend evenings.
While delicious any time of year, it pairs perfectly with warm Bossam kimchi (보쌈김치).
🛒 Ingredient Tips
The key ingredient for this recipe is, without a doubt, 'pork belly'.
When choosing pork belly for bossam, it's important to select a cut with a good balance of lean meat and fat.
Opt for vibrant red lean meat and elastic texture rather than excessively fatty pieces to make a more savory and delicious bossam.
Generally, using ogyeopsal (오겹살), which includes the skin, adds a chewy texture and richer flavor.
For the beer, it's best to use a regular lager-style beer that isn't too strong in flavor.
Beers with strong aromas, like dark lagers or ales, might overpower the natural taste of the bossam, so it's best to avoid them.
🔄 Substitution Guide
If you'd like to use a cut other than pork belly, we recommend pork neck or pork shoulder.
These cuts have less fat than pork belly, offering a leaner and cleaner taste.
However, they may not be as tender as pork belly, so it's advisable to adjust the cooking time slightly to prevent them from becoming too dry.
If you don't have beer or wish to avoid alcohol, you can boil the pork in water with a tablespoon of doenjang (된장), whole black peppercorns, bay leaves, garlic, and onion to remove gamey odors and add flavor.
Please note that the unique deep flavor and tenderizing effect of beer might be somewhat diminished.
Using cheongju (청주) or soju (소주) instead of beer can also be a good option.
🥘 Ingredients
👨🍳 Cooking Points
There are three crucial points for successful Beer Bossam.
First, 'the process of boiling with the lid open over high heat to evaporate the alcohol' when first adding and boiling the beer.
You must boil it sufficiently for about 5 minutes, skimming off the foam, to avoid a bitter beer taste and enjoy a clean flavor.
Second, 'stage-by-stage heat control.' Strictly follow the times: 20 minutes on high heat, then 15 minutes on low heat.
This heat control is the secret to tenderizing the meat.
Lastly, absolutely do not skip 'the 10-minute resting time after turning off the heat'!
This period plays a decisive role in distributing the meat juices evenly, completing a much more moist and succulent texture.
Remember these points, and you'll be able to make perfect bossam without failure.
👨🍳 Directions
Cut 1 kg (2.2 lb) of pork belly in half and place it into a pot.
Pour 1 liter (33.8 fl oz) of beer into the pot, enough to submerge the pork belly.
Begin to boil over high heat without covering the pot. As a lot of foam rises, skim it off while boiling for about 5 minutes until all the alcohol has evaporated.
Continue to boil over high heat for another 20 minutes.
Reduce the heat to low and boil for another 15 minutes.
Turn off the heat and let it rest (steam) for 10 minutes.
Slice the finished bossam into bite-sized pieces and serve on a plate.
💡 Tips
When first pouring and boiling the beer, do not cover the pot to allow the alcohol to evaporate.
It's good to skim off the foam as it rises during cooking.
Observe the resting time after turning off the heat; this makes the meat even more tender and succulent.
📦 Storage & Reuse
Leftover Beer Bossam can be stored in an airtight container in the refrigerator for 3-4 days.
If you wish to store it longer, slice it into bite-sized pieces or wrap it whole in plastic wrap and place it in an airtight container in the freezer.
It's best to consume it within 1-2 months when frozen.
To reheat frozen bossam, steaming it or briefly blanching it in boiling water is better than microwaving to maintain its moisture.
Leftover bossam can also be used to add flavor to kimchi jjigae (김치찌개), chopped and used as an ingredient for fried rice, or simmered in a soy sauce seasoning to create a wonderful jangjorim (장조림).
🥢 Who This Is For
This Beer Bossam is highly recommended for beginner cooks or anyone who wants to enjoy a wonderful meal even with a busy schedule.
With simple ingredients and cooking methods, you can quickly complete a fantastic main dish.
It's also perfect for family meals or entertaining guests.
Especially, it boasts a fantastic pairing when served with freshly made crisp baechu kimchi (배추김치), radish salad (무생채), or sweet and sour bibim guksu (비빔국수).
Serve it with ssam (쌈) vegetables like lettuce and perilla leaves, along with garlic, chili, and ssamjang (쌈장), for a healthy and hearty spread.
It's also a dish that pairs exceptionally well with makgeolli (막걸리) or a refreshing glass of soju (소주).
🔥 Nutrition Info
Based on 1 kg (2.2 lb) of pork belly for approximately 4 servings, the estimated calorie count per serving for this Beer Bossam is about 850-1000 kcal.
While pork belly is high in fat and thus relatively high in calories, it is rich in protein and essential amino acids, making it an excellent ingredient for boosting energy.
Per serving, protein can be estimated at about 30-35g and fat at about 50-60g.
Carbohydrates are negligible, except for a very small amount derived from the beer.
Pork is particularly rich in B vitamins (B1, B2, B6, B12) and minerals such as iron and zinc, which can help with fatigue recovery and immune system enhancement.
Most of the alcohol from the beer evaporates, with its primary role being to tenderize the meat.
It is recommended to consume this dish with vegetables for a balanced diet.
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