Ginseng-Infused Ogye Dolsot Bossam: Black Chicken & Pork Belly Duo with Aromatic Perilla Ssamjang and Fermented Kimchi Jardinière
A culinary masterpiece that elevates the traditional Bossam to an imperial feast. This dish features a duo of exquisitely prepared meats: succulent, slow-braised pork belly and tender, ginseng-infused Ogye (Korean black chicken). Each is simmered to perfection, allowing their distinct flavors to emerge, then expertly sliced. The dish is presented in a sizzling dolsot, ensuring warmth and enhancing the aromatic experience. It is accompanied by a vibrant, handcrafted perilla-infused ssamjang, offering a nutty, savory, and subtly spicy counterpoint, alongside a sophisticated 'Kimchi Jardinière' – a medley of finely cut, aged kimchi and seasonal pickled vegetables that provide a refreshing, tangy crunch. This harmonious blend of rich meats, fragrant herbs, and fermented delicacies creates an unforgettable symphony of tastes and textures, embodying the heart of Korean culinary artistry.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Pork belly, skin-on800 g
- Water (for pork)2 liters
- Doenjang (Korean soybean paste)2 tablespoons
- Mirin (rice wine)0.25 cup
- Fresh ginger, sliced50 g
- Garlic cloves, crushed6 cloves
- Whole black peppercorns1 teaspoon
- Bay leaves3
- Onion, quartered1 medium
- Ogye (Korean black chicken), whole1 (approx. 900g)
- Water (for chicken)1.5 liters
- Fresh ginseng root, sliced30 g
- Jujubes (dried Korean dates)5 pieces
- Garlic cloves, whole (for chicken)4 cloves
- Fresh ginger, sliced (for chicken)30 g
- Korean rice wine (cheongju or mirin)2 tablespoons
- Salt (for chicken broth)1 teaspoon
- Doenjang (for ssamjang)4 tablespoons
- Gochujang (Korean chili paste)2 tablespoons
- Sesame oil (for ssamjang)1 tablespoon
- Honey or rice syrup1 tablespoon
- Garlic, minced (for ssamjang)1 clove
- Toasted sesame seeds (for ssamjang)1 teaspoon
- Finely chopped fresh perilla leaves (for ssamjang)2 tablespoons
- Aged Napa cabbage kimchi, finely chopped1 cup
- Korean radish (mu), julienned0.5 cup
- Cucumber, julienned0.5 cup
- Vinegar (for quick pickling)4 tablespoons
- Sugar (for quick pickling)2 tablespoons
- Salt (for quick pickling)Pinch
- Fresh perilla leaves, chiffonade (for jardinière)0.25 cup
- Toasted sesame seeds (for jardinière)1 teaspoon
- Fresh red leaf lettuce or perilla leaves (for serving)1 head/bunch
- Cooked white rice (optional, for serving)2 cups
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Prepare the Pork Belly: In a large pot, combine pork belly, 2 liters of water, doenjang, mirin, 50g sliced ginger, 6 crushed garlic cloves, 1 teaspoon whole black peppercorns, 3 bay leaves, and 1 quartered onion. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork belly is fork-tender. Skim off any foam during cooking.
- 2Step 2
Prepare the Ogye (Black Chicken): While the pork is simmering, in a separate pot, place the whole Ogye chicken. Add 1.5 liters of water, 30g sliced ginseng root, 5-6 jujubes, 4 whole garlic cloves, and 30g sliced ginger. Bring to a boil, then reduce heat, cover, and simmer for 1 to 1.5 hours, or until the chicken is tender. Add 2 tablespoons Korean rice wine and 1 teaspoon salt to the broth towards the end of cooking.
- 3Step 3
Rest and Slice Meats: Carefully remove the pork belly from its broth and let it rest on a cutting board for 10-15 minutes. This helps retain juices. Remove the Ogye chicken from its broth and let it cool slightly. Slice the pork belly into 0.5 cm thick pieces. Debone the Ogye chicken and slice the meat into similar bite-sized pieces.
- 4Step 4
Prepare the Perilla-Infused Ssamjang: In a small bowl, combine 4 tablespoons doenjang, 2 tablespoons gochujang, 1 tablespoon sesame oil, 1 tablespoon honey or rice syrup, 1 minced garlic clove, 1 teaspoon toasted sesame seeds, and 2 tablespoons finely chopped fresh perilla leaves. Mix well until thoroughly combined.
- 5Step 5
Prepare the Kimchi Jardinière: For the quick pickles, combine julienned Korean radish and cucumber with 4 tablespoons vinegar, 2 tablespoons sugar, and a pinch of salt. Let sit for 15 minutes, then drain thoroughly. In a bowl, gently mix the 1 cup finely chopped aged kimchi with the drained quick-pickled Korean radish and cucumber. Stir in 1/4 cup chiffonade of fresh perilla leaves and 1 teaspoon toasted sesame seeds.
- 6Step 6
Assemble and Serve: Heat a dolsot (stone pot) over medium heat until warm. Arrange the sliced pork belly and Ogye chicken attractively in the dolsot. Serve immediately with the Perilla-Infused Ssamjang, Kimchi Jardinière, and fresh lettuce/perilla leaves for wrapping. Offer warm white rice on the side if desired.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.