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–+ servings
korean pork belly with green onion served family style in pot

Spring Onion Bossam(Suyuk)

Blonde Kimchi
Prep 5 minutes
Cook 40 minutes
Total 45 minutes
Spring Onion Bossam is a juicy, waterless Korean pork belly recipe made with leftover vegetables you have in the fridge.
Servings 2 people
Calories 1076

Ingredients

  • 350 g pork belly
  • 2 tbsp Korean soybean paste doenjang, substitute: miso
  • 7 twists black pepper
  • 2 stalks spring onion
  • 6 cloves whole garlic cloves
  • 1 onion
  • 150 g bean sprouts optional
  • 1/8 cabbage optional
  • 50 ml cooking wine substitute: soju, cheongju, white wine
Dipping Sauce
  • 1 tbsp ssamjang soy sauce, gochujang also work
  • 1 tbsp saeujeot shrimp sauce

Equipment

Method

  1. Spread the doenjang evenly over the pork belly. This step is my mom's secret trick for removing the gamey smell. Then sprinkle with pepper.
    Doenjang is spread over the pork belly, the key step in this spring onion bossam recipe.
  2. Separate the green onion into the white part and the green part, and cut only the green, leafy part in half.
  3. Slice the onion into 4 horizontal sections. If using a small onion, cutting it into 2 sections is enough. Cut the cabbage into bite-sized cubes, optional, but it steams up soft and pairs perfectly with the meat.
    Veggies to make the waterless suyuk, Korean pork belly with green onion
  4. On a cutting board, stack in the order: green onion – pork belly – green onion – pork belly, then cut into bite-sized pieces about 3cm thick.
    korean pork belly with green onion layered stack close up
  5. Place the sliced onion, cabbage, the white part of the green onion, and the whole garlic cloves at the bottom of the pot.
    cabbage, green onion, garlic, sprouts are for the waterless bossam recipe
  6. Lay down the bean sprouts before adding the meat, then stand the meat pieces upright, packing them in from the outer edge of the pot inward.
    Garlic removes the gaminess of spring onion bossam.
  7. Pour in 50ml (about 5 tbsp) of cooking wine, cover with a lid, and cook on low heat for 40 minutes.
  8. Once done, dip in ssamjang or top with saeujeot to eat. It also pairs deliciously with gochujang or soy sauce.
    korean pork belly with green onion topped with steamed bean sprouts

Nutrition

Calories 1076kcal | Carbohydrates 39g | Protein 24g | Fat 93g | Saturated Fat 34g | Polyunsaturated Fat 10g | Monounsaturated Fat 43g | Cholesterol 126mg | Sodium 1570mg | Potassium 754mg | Fiber 6g | Sugar 18g | Vitamin A 231IU | Vitamin C 41mg | Calcium 98mg | Iron 3mg
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