Pressure Cooker Bo Ssam
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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
- 3 to 3½pounds 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
For the Bo Ssam
For the Spicy Radish Salad
For the Ssamjang
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
2012 calories; 198 grams fat; 72 grams saturated fat; 0 grams trans fat; 92 grams monounsaturated fat; 22 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 40 grams protein; 1410 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Make 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 2
While pork belly cooks, in a medium bowl, dissolve ¼ 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 3
Make the spicy radish salad: In a small bowl, combine all of the ingredients and mix well.
- Step 4
Make the ssamjang: In a small bowl, combine all of the ingredients and mix well.
- Step 5
When ready to eat, slice the pork belly crosswise into ¼-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 6
To 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.
Private Notes
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Cooking Notes
Laura Scannevin
Made this following Melissa Clark's adaption of Chef Chang's bo ssam in her cookbook, Comfort in an Instant, which includes a fabulous recipe for Ginger Scallion Sauce. This dish is worth every minute of preparation. Was asked to bring the Ginger Scallion Sauce to Thanksgiving dinner; it's such a versatile side.
Todd
This sounds delicious - how long should it be braised in a regular pot?
Karolyn Schalk
Going to try this as soon as I get my hands on a nice pork belly. I'm thinking that adding a step to crisp at least some of the pork belly in the broiler before serving would be good, as other Bo Ssam recipes I make with larger pork cuts (which take three times longer to make) have crispy outsides that add a lot to the taste.
Shelly K.
Made this in a Ninja Foodi and it turned out great. I may play around a little with the cooking time as my meat shredded instead of sliced. This was also after I let it cool completely.
MSN
I made this as written, with the radish salad and all the suggested toppings. The cooked pork belly had a wonderful flavor and the little wraps were delicious and fun to put together. After tasting the pork belly, I decided to fry the slices like Eric Kim does in his recipe for Samgyeopsal. That is the only change I would make, just it's because of my aversion to the mouthfeel of "flabby" foods, it's not a fault of the recipe.
Jenny Engle
Made this with a boneless pork loin that had a beautiful fat cap - results were delicious. Agree that adding Ginger Scallion Sauce is a must. Subbed red miso for the doenjang - will have to pick up some doenjang and make again to compare. Will use braising liquid as a soup base. I also did not have napa cabbage on hand, but salted bok choy and radish leaves with no problem.
Tricia S.
I modified this recipe to make it vegetarian, and it turned out really well. I used a 14 oz container of tofu and baby portabellas instead of the pork belly. I already had kimchi, so I skipped making the radish salad. I will definitely be making this again.
Dana
We love bo ssam AND the idea of a relatively easy IP version, but despite adding extra doenjang to the braising liquid, this still came out tasting mainly like ... unseasoned braised pork. Eating it was fine (we added plenty of doenjang and ssamjang and homemade kimchi) but there are much better recipes out there (David Chang). This one would benefit from much stronger flavors during the braise. A quick glaze and broil at the end would be a nice texture improvement, but also more work.
Tahaye
For a roasted version using pork shoulder instead of pork belly, check out EmmyMade’s video where her brother makes this version of Bo Ssam. They ate it (it looked fantastic all roasted and tender) with leaf lettuce, steamed white rice, kimchi, ssamjang and the ginger scallion sauces, and…a raw oyster. It looked delicious.
A. Cleary
Can miso be substituted for the doenjang?
S. Lambie
I'm going to find out tonight and will let youknow!
Laura Scannevin
Made this following Melissa Clark's adaption of Chef Chang's bo ssam in her cookbook, Comfort in an Instant, which includes a fabulous recipe for Ginger Scallion Sauce. This dish is worth every minute of preparation. Was asked to bring the Ginger Scallion Sauce to Thanksgiving dinner; it's such a versatile side.
Karolyn Schalk
Going to try this as soon as I get my hands on a nice pork belly. I'm thinking that adding a step to crisp at least some of the pork belly in the broiler before serving would be good, as other Bo Ssam recipes I make with larger pork cuts (which take three times longer to make) have crispy outsides that add a lot to the taste.
Todd
This sounds delicious - how long should it be braised in a regular pot?
peabody
Can you use a slow cooker?
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