Bo Ssam

By: Instant Pot Culinary Team

Bo Ssam
cuisine icon Cuisine
Korean
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Sauté, Slow Cook
cuisine icon Keywords
6-8 servings, black pepper, bone-in pork butt, cabbage kimchi, cold water, cook 10 hour, crushed red pepper flakes, dinner, doenjang, freshly shucked oysters, garlic cloves, gochu-garu, gochujang, granulated sugar, grapeseed oil, heads green onions, heads tender lettuce, instant pot bo ssam, Instant Pot Culinary Team, korean, kosher salt, light brown sugar, main course, medium, minced fresh garlic, more than 2 hours, onion, prep 20 min, rice vinegar, sauté, scallions, seasonal pickles, sesame oil, sesame seeds, slices fresh ginger, slow cook, white wine, whole black peppers

prep icon Prep Time
20 min
cook icon Cook Time
10 hour

serving icon Servings
6-8 servings
Ingredients
  • 3-4 lbs bone-in pork butt
  • 2 tbsp grapeseed oil
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • 15 garlic cloves
  • 10 slices fresh ginger
  • 1/2 onion
  • 4 heads green onions
  • 15-20 whole black peppers
  • 1/2 cup white wine
  • 2 tbsp doenjang
  • 1 tbsp light brown sugar
  • 1 tsp crushed red pepper flakes
  • 7 cups cold water
  • 1/4 cup gochujang
  • 1/2 cup doenjang
  • 1 tbsp gochu-garu
  • 2 tbsp scallions
  • 2 tbsp minced fresh garlic
  • 1 tbsp sesame seeds
  • 2 tsp sesame oil
  • 1 tbsp rice vinegar
  • 2 tsp granulated sugar
  • Freshly shucked oysters
  • 2 cups cabbage kimchi
  • 2 leaves heads tender lettuce
  • Seasonal pickles
Instructions
  • Select SAUTÉ-High and set the time for 30 minutes. Press START.
  • Add oil to the Inner Pot. When the oil is hot, sear the pork for 2 minutes for each side.
  • Once the pork is seared, press CANCEL.
  • Add the all the ingredients for Bo-ssam above on the list into the pot.
  • Close the lid.
  • Select SLOW COOK-Low and set the time to 10 hours. Press START.
  • 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.
  • When the cooking time is done, carefully open the lid and take out the pork.
  • Place the pork in strainer. Cool it off for 5 minutes.
  • Discard the liquid from the pot.
  • Pull or slice (0.5-inch thick) the pork and arrange it on a platter.
  • Serve the meat immediately with the Bo-ssam sauce.
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