Side Dishes

Doenjang-Rubbed Waterless Bossam Pork

Name: Doenjang-Rubbed Waterless Bossam Pork
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 100 g Pork shoulder (for bossam); 40 g Onion; 20 g Green onion; 4 g Low-sodium doenjang; 1 g Whole black peppercorns; 1 g Bay leaf; 2 g Ground ginger; 4 g Minced garlic

된장숙성저수분수육

Pork shoulder scored and rubbed with low-sodium doenjang, ginger, garlic, peppercorns and bay leaf, then cooked on a bed of onion and green onion in their own juices until tender. Cooking with only the vegetables' moisture preserves natural flavors and reduces salt.

40mPrep

50mCook

2Servings

EasyLevel

🧺 Korean ingredients in this recipe

Korean Green Onions (Pa)Thick daepa, slender jjokpa and the green onions in almost every dish
DoenjangRustic fermented soybean paste 🛒 Shop on Amazon
Ginger in Korean CookingFresh ginger, ginger juice and ginger syrup for marinades and teas
Garlic in Korean CookingMinced, sliced, pickled and black — the backbone of Korean flavor

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📘 Cooking basics for this recipe

Korean Recipe Measurements: Spoons, Cups, Grams and SaltHow to read Korean recipe amounts, convert grams to spoons and choose the right salt

📝 Step-by-Step Instructions

Score the pork shoulder.

Doenjang-Rubbed Waterless Bossam Pork — step 1

Rub the pork with the doenjang, ginger, garlic, peppercorns and bay leaf and let it rest.

Doenjang-Rubbed Waterless Bossam Pork — step 2

Cut the onion and green onion into large pieces.

Doenjang-Rubbed Waterless Bossam Pork — step 3

Lay the onion and green onion in the bottom of a pot or oven dish.

Doenjang-Rubbed Waterless Bossam Pork — step 4

Place the pork on top and cook for about 50 minutes until fully done.

Doenjang-Rubbed Waterless Bossam Pork — step 5

Slice 0.5 cm thick and serve.

Doenjang-Rubbed Waterless Bossam Pork — step 6

📊 Nutrition Facts (per serving)

342.6Calories (kcal)

17.2 gCarbs

33.1 gProtein

15.7 gFat

178 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.