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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
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Fish cake noodle soup
Jan 21st
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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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Thank you Maangchi!
You are my inspiration to cook Korean dishes. Really appreciates your clear instruction and sometimes making cooking so fun. Today our dinner, all using your recipe
Bossam and Kimbap. Dinner for 5
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I’m sure your “Dinner for 5” turned out wonderful!
Gimbap, kimchi, mumallaengi muchim, and bossam plus lettuce ssamjang! Congratulations!
Hi Maangchi! Hope you’re doing really well! I’m your new fan from Melbourne Australia!! I want to make your bossam recipe because me and my bf loves korean food so badly!!! Ive tried a few of your recipes, they’re so delicious and so easy to follow! So I bought all the ingredients today and guess what.. I forgot to buy the hazelnut instant coffee..What can I replace it for? Can I use non flavoured instant coffee? Or can I use Vanilla instant coffee? Do I have to use hazelnut flavoured? Please help
Yes, instant coffee or any of your favorite flavored coffee will work well, too. Coffee seems to remove bad odor and fat.
Maangchi I can’t wait to share with you, I made Bossam tonight!! Everyone enjoy it so much! I made 5 side dishes along with my bossam, spring onion salad, bok choy salad, radish kimchi, pickled onions and beansprouts salad! I follow all your recipes except the pickled onions. They are so delicious! I’m going to write them all into my notebook =D Thank you so much!
Forgot to attach photos, let me share my happiness with you :) Thanks Maangchi!
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Wow, you prepared a nice combination of Korean dishes! Bossam and vegetable dishes go well together!
Hi Maangchi,
Thank you for the great recipe! I take off the skin for boiled and leave the skin on for grilled for crispy flavor. Question, it looks like you left the skin on? What is the reasoning?
Hi there,
the dish is usually served like that. I dont like the skin as well, so i cut it off, too. But in Korea, you will always get the Bossam dish with skin. That’s probably why Maangchi did it as well. So it is as traditional as it get.
Thank you for the recipe!
My family loves Bossam!
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The pork looks nicely cooked and cut beautifully! The side dishes also look great and beautiful. Impressive!
Hey Maangchi! i was wondering if its possible for me to reduce the water measurement because I am using an induction cooker? and also is it possible to reduce the recipe size? how can I reduce it if I want to cook just 1kg of pork belly? :)
Hi Maangchi!
I have watched your videos and recipes for a long time, even followed some but never thought to post here.
I followed your ingredient list for Bo Ssam, but instead of boiling it I braised it using Gordon Ramsay’s method.
Here’s how it turned out! (some of the skin was crispy but not all of them, will have to try a few different techniques next time!).
The ingredients for the stock did not have to be adjusted for the braising, your measurements worked out perfectly!
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Here is how it looked when i put it together.
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Great!
Annyeonghaseyo! After watching this vid, I made this recipe of yours and it turned out pretty well. My husband loved it. He even told me that I can open my own resto hahah! I’m a fan of Korean foods and Maangchi :). Thank you for sharing your recipes and even your secret ingredients. I am now sharing my version of bossam which I paired with deep fried gyoza, oyster radish salad and ripe kimchi. We also enjoyed the shrimp sauce dip.
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You are such a great cook! No wonder your husband said you can open your own restaurant! Happy cooking!
Hi Maangchi!!!!
I was going to cook bossam this Saturday but my guests can’t come anymore. Do you think I can freeze the pork belly (2kg) and use it for bossam when we can reorganise our little party? Or should I just resign myself and eat it all this weekend? Is it ok to defrost and then cook the recipe? Many thanks!!
No problem freezing it, raw or cooked.
I love bossam – but 2 kg over one weekend would be a “little” too much for me. ;-D
Yes; defrost it when you gather. No problem.
Bye, Sanne.
Hi Maangchi, I am a newbie here on your page but I have been a fan for years now. When it comes to Korean dishes, I always go to your Youtube channel. I always make food from your recipe and serve it to my friends. I am glad i have finally registered here. Thank you so much for being an inspiration.
I made bossam based on your recipe. However, due to the absence of some ingredients, I tried to substitute whatever I have available. It still turned out well. For fermented shrimp, I used our local one called “ginamus” and since I don’t have hazelnut coffee, I used a strong version of one of the popular coffee brands here in Philippines.
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Your bossam was cut very nicely and it looks awesome!
dear maangchi, i made bossam for dinner today at long last! i had it when i visited korea in april and i loved it so much. i didn’t have hazelnut coffee but i used regular instant coffee and it smelled sooooo delicious while cooking. my family loved it along with the oyster and radish salad ♡ i also made kimchi today so we had some fresh kimchi to go with it as i’ve heard it’s quite common to eat bossam with fresh kimchi! my mom made a big pot of samgyetang too.
i wanted to know if there’s anything the broth that the meat is boiled in can be used for later? i know there’s coffee and other flavorings in it, but it still tasted quite nice hehe.
thank you for your delicious recipe! ♡♡♡♡♡
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Wow your bo-ssam and samgyetang table look amazing! Your whole family seems to be getting into Korean cooking these days.
I throw away that broth because all the fat is there, but you can try using it for something. If it turns out good, let us know!
I made it Maangchi!
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Yay! Why am I so excited to see your bossam photo! Because it makes my mouth water. : )
You made this without skipping any ingredients. I’m so impressed!
Yes Maangchi. There’s a Korean grocery here in Houston, H-Mart. I bought all ingredients like what you’re using, pepper flakes, fermented shrimp, even the hazelnut coffee. I forgot the perilla leaves though.
Hi Mangchi,
I cannot find that brand hazelnut coffee anywhere in even the Korean grocery store here in Canada called H-Mart.
Do you think I can use a different brand hazelnut instant coffee powder?
Thank you!!
Yes, you can use a different brand, as long as it’s hazelnut flavor. I made bo-ssam last night, and I used this same hazelnut coffee that I’ve been using for three years, kept in the freezer! Good luck!