Korean Boiled Pork (Bossam) with Radish Salad and Oysters
Korean Boiled Pork (Bossam) with Radish Salad and Oysters is a medium Korean recipe that serves 4. 560 calories per serving.
Prep: 35 min | Cook: 50 min | Total: 1 hr 45 min
Cost: $70.63 total, $17.66 per serving
Ingredients
- 1.5 kg Pork Foreleg (전지 돼지 앞다리 살) (Trimmed of excess fat and skin, cut into one large piece for boiling)
- 2 L Water (For the initial broth; use cold tap water)
- 4 g Salt (About 1 teaspoon; use sea salt for better flavor)
- 2 stalks Green Onion (Scallion) (White parts go into the broth, green tops saved for garnish)
- 15 cloves Garlic (Peeled and lightly crushed; can be minced)
- 1 cup Soju (Korean rice spirit; helps tenderize pork and mask odor)
- 2 kg Korean Radish (무) (Peeled and cut into 0.5 cm strips for mu saengchae)
- 30 g Salt (for radish) (About 2 tablespoons; used for brining the radish)
- 1 tsp Sweetener (Erythritol or Sweetvia) (Low‑calorie sweetener; can substitute with sugar)
- 2 tbsp Gochugaru (Korean red pepper powder) (Mild to medium heat; store in refrigerator)
- 1 tsp Sesame Oil (To finish the radish salad)
- 2 tbsp Sesame Seeds (Toasted; adds nutty crunch)
- 1.5 tbsp Fish Sauce (액젓) (Provides umami; adjust to taste)
- 12 pieces Fresh Oysters (FDA‑approved) (Rinse, soak in clean seawater, quick blanch 30 sec)
Instructions
Prepare the Pork
Rinse the pork foreleg under cold water, pat dry with paper towels, and trim any remaining hair or excess fat.
Time: PT5M
Make the Broth Base
In the 7 L low‑pressure cooker add 2 L water, 3‑4 g salt, the white parts of the green onions, 15 crushed garlic cloves, and 1 cup soju. Stir briefly.
Time: PT5M
Cook the Pork
Place the whole pork foreleg into the cooker, seal the lid, bring to pressure, and cook for 40 minutes.
Time: PT40M
Finish the Broth
Release the pressure, check that the pork is fork‑tender. If the meat is not fully submerged, add another 500 ml water, reseal, and simmer for 10 minutes on low heat.
Time: PT10M
Rest the Pork
Remove the pork, transfer to a cutting board, and let it rest for 10 minutes before slicing.
Time: PT10M
Prepare the Radish Salad (Mu Saengchae)
Peel the 2 kg radish and cut into 0.5 cm strips. Place in a large bowl, add 30 g salt, 1 tsp sweetener, and a pinch of sugar; toss and let sit 5 minutes to draw out excess water.
Time: PT15M
Season the Radish
Drain any released water, then add 2 tbsp gochugaru, 1.5 tbsp fish sauce, 1 tsp sesame oil, 2 tbsp toasted sesame seeds, and the green tops of the scallions. Mix thoroughly.
Time: PT5M
Marinate the Radish
Let the seasoned radish sit at room temperature for 30 minutes, stirring once halfway through.
Time: PT30M
Clean and Quick‑Blanch the Oysters
Rinse oysters under cold running water, soak in clean seawater for 5 minutes, then dip into boiling water for 30 seconds and immediately transfer to ice water.
Time: PT5M
Slice and Plate
Thinly slice the rested pork against the grain, arrange on a platter with radish salad and blanched oysters. Serve the hot broth in a separate bowl; it can be enjoyed as a clear soup or with noodles.
Time: PT5M
Nutrition Facts
- Calories
- 560
- Protein
- 30 g
- Carbohydrates
- 22 g
- Fat
- 32 g
- Fiber
- 4 g
Dietary info: Gluten‑Free (if fish sauce is gluten‑free), Dairy‑Free
Allergens: Shellfish, Sesame
Ingredient Substitutions
- Instead of Pork Foreleg (전지 돼지 앞다리 살): Pork shoulder
- Instead of Salt: Kosher salt
- Instead of Green Onion (Scallion): Leek white part
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Soju: Dry sherry, Mirin
- Instead of Korean Radish (무): Daikon radish
- Instead of Salt (for radish): Sea salt
- Instead of Sweetener (Erythritol or Sweetvia): Granulated sugar
- Instead of Gochugaru (Korean red pepper powder): Paprika (for color only)
- Instead of Sesame Oil: Vegetable oil (less flavor)
- Instead of Fish Sauce (액젓): Soy sauce (adds gluten)
- Instead of Fresh Oysters (FDA‑approved): Clams (if oysters unavailable)
Equipment Needed
- Low‑Pressure Cooker (7 L)
- Cutting Board
- Chef Knife
- Mixing Bowl
- Measuring Cups and Spoons
- Strainer or Fine Mesh Sieve (optional)
- Food Processor or Garlic Press (optional)
- Tongs
- Serving Platter
- Small Bowl for Radish Dressing
- Timer (optional)
- Alcohol‑Based Surface Cleaner (optional)
Critical Steps — Do Not Skip
- Adding soju to the broth to eliminate pork odor and tenderize the meat.
- Cooking the pork in a low‑pressure cooker for 40 minutes to achieve melt‑in‑your‑mouth texture.
- Brining the radish with salt before adding gochugaru for even color penetration.
- Quick‑blanching oysters for 30 seconds to ensure safety while preserving raw‑like texture.
Chef Tips from the Video
- Soju’s sugar content helps retain moisture; if unavailable, substitute with a mix of mirin and a pinch of sugar.
- Add the green onion whites at the start for flavor; add the green tops at the end for fresh aroma.
- For an even more fragrant broth, toss in a few slices of ginger after the pork is cooked and let steep for 10 minutes.
- Toast sesame seeds lightly in a dry pan to enhance nutty flavor before sprinkling on the radish salad.
Troubleshooting
Pork is still tough after cooking.
Increase pressure cooking time by 10‑15 minutes or ensure the cooker reached full pressure before timing.
Radish salad is watery.
After brining, squeeze the radish strips gently to remove excess moisture before adding the dressing.
Broth tastes too salty.
Dilute with additional water and simmer for 5 minutes; add a splash of rice vinegar to balance.
Oysters have a strong sea‑weed taste.
Rinse thoroughly and soak in clean seawater; a quick 30‑second blanch removes surface impurities.
Storage
Refrigerator: Pork slices and broth: up to 3 days in airtight containers. Radish salad: 3 days, keep separate from broth.
Freezer: Broth can be frozen for up to 2 months. Pork can be frozen uncooked for up to 1 month.
Room temperature: Do not leave cooked pork or oysters at room temperature for more than 2 hours.
Make-Ahead Tips
- The pork broth can be made a day ahead; strain and refrigerate.
- Radish salad improves after 1‑2 hours of marinating; make it the night before.
- Sliced pork can be stored in the broth to stay moist for up to 24 hours.
Frequently Asked Questions
What is the cultural significance and history of bossam (Korean boiled pork) in Korean cuisine?
Bossam originated as a royal court dish in the Joseon era, where boiled pork was sliced thin and wrapped in fresh lettuce or kimchi. It became a popular celebratory food for holidays and gatherings because the tender meat pairs well with spicy side dishes like mu saengchae.
What are the traditional regional variations of bossam in Korean cuisine?
In the southern regions, bossam is often served with kimchi and a soy‑based dipping sauce, while in the northern style the broth is clearer and the meat is wrapped in perilla leaves. Some coastal areas add fresh oysters or seaweed to the accompanying side dishes.
How is bossam traditionally served in Korea?
The pork is sliced thin, placed on a platter, and eaten with fresh lettuce, perilla leaves, kimchi, and mu saengchae. The hot broth is served in a separate bowl and can be sipped or used to cook noodles.
What occasions or celebrations is bossam traditionally associated with in Korean culture?
Bossam is a staple for birthdays, Korean New Year (Seollal), and harvest festivals because its rich flavor symbolizes abundance and togetherness. It’s also a favorite for family gatherings and restaurant banquet tables.
What makes bossam special or unique in Korean cuisine?
Bossam’s uniqueness lies in its ultra‑tender texture achieved by pressure cooking and the use of soju, which eliminates the typical porky odor. The dish showcases the Korean principle of balancing rich meat with bright, spicy, and crunchy side salads.
What are the authentic traditional ingredients for bossam versus acceptable substitutes?
Authentic bossam uses pork foreleg or shoulder, sea salt, green onions, garlic, and sometimes a splash of soju. Substitutes include pork shoulder for foreleg, mirin for soju, and kosher salt for sea salt, though the flavor profile changes slightly.
What other Korean dishes pair well with bossam?
Bossam pairs beautifully with kimchi jjigae, kongnamul (soybean sprout) salad, steamed rice, and a light noodle soup made from the leftover broth. A side of pickled radish (danmuji) also complements the richness of the pork.
What are the most common mistakes to avoid when making bossam at home?
Common errors include over‑cooking the pork, which makes it dry, forgetting to add soju, and adding heavy aromatics like doenjang too early, which limits broth versatility. Also, not brining the radish properly leads to a watery salad.
Why does this bossam recipe use soju instead of mirin or rice wine?
Soju contains a higher alcohol content and a subtle sweetness that penetrates the meat, breaking down proteins more effectively than mirin. It also helps neutralize the porky smell without adding a strong fermented flavor.
Can I make bossam ahead of time and how should I store it?
Yes. Cook the pork and let it cool in the broth, then refrigerate the whole pot for up to 3 days. Slice the meat just before serving to keep it moist. The broth can be frozen for up to 2 months.
What does the YouTube channel Unknown specialize in?
The YouTube channel Unknown focuses on practical Korean home cooking, sharing detailed techniques for classic dishes like bossam, kimchi, and noodle soups, while emphasizing ingredient sourcing and safety tips.
How does the YouTube channel Unknown's approach to Korean cooking differ from other Korean cooking channels?
Channel Unknown emphasizes minimal ingredient lists, the use of a low‑pressure cooker for speed, and thorough safety explanations (e.g., oyster handling). Unlike many channels that rely on heavy sauces, Unknown keeps the broth clean and versatile.
Last updated: August 28, 2026
