One-Pot Wonders
Korean Pork Butt (Jeyeuk Bokkum)
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9 Reviews
Traca
May 20, 2024
One pot wonder, indeed! I made the full batch of sauce and used a 2# pork shoulder I had on hand (the recipe calls for 3#.) For me, it was the perfect sauce to meat ratio.
I don't have a crock pot so I oven-braised it by baked the shoulder, covered, at 325. I cut 1 onion in rings, layered the bottom of the pan with the onion, nestled the pork on top, and poured any remaing sauce over the pork and onions. Covered and baked for 2 hours, it came out succulent. The sauce deepens in flavor, almost carmelizing. I shredded the pork and the meltingly tender onions together and served in lettuce wraps. So good! This one is going to the TOP of my keeper list!
I don't have a crock pot so I oven-braised it by baked the shoulder, covered, at 325. I cut 1 onion in rings, layered the bottom of the pan with the onion, nestled the pork on top, and poured any remaing sauce over the pork and onions. Covered and baked for 2 hours, it came out succulent. The sauce deepens in flavor, almost carmelizing. I shredded the pork and the meltingly tender onions together and served in lettuce wraps. So good! This one is going to the TOP of my keeper list!
knittingbaker
January 27, 2024
I followed the recipe for the sauce, but increased by half, as I made a larger portion of pork. For cooking I braised instead of making it in the crock pot. It was fantastic, with rich flavor that even my two year old loved
Jeri T.
April 12, 2021
Wish I could say the same. The only ingredient I was missing was the Bean Curd. Everything else was measured exactly like the recipe in cooked on low for 6 hours. I wish I had done it in the oven, has the Crock-Pot just seems to dilute the flavors. And it was very wet. Just glumpy.. is that a word lol? I tried doctoring it up a little, but ended up tossing it.
Jen
April 10, 2019
As I searched for ingredients for this recipe, I found that the "seasoned soybean paste" is actually called "DoenJang".
Apparently, "SsamSang" is a dipping sauce made up of Korean soybean paste (DoenJang, 된장), Korean chili paste (Gochujang, 고추장), minced garlic, minced onion, chopped green onion and sesame oil.
I hope this is helpful!
Apparently, "SsamSang" is a dipping sauce made up of Korean soybean paste (DoenJang, 된장), Korean chili paste (Gochujang, 고추장), minced garlic, minced onion, chopped green onion and sesame oil.
I hope this is helpful!
Katherine
August 14, 2018
I love this recipe and make it all the time! Not sure if the seasoned soy bean paste is the same as my fermented soy bean paste, but I always throw some of that in. I've also thrown in a scoop of hot broad bean paste. We like it served over rice with a little cabbage and cilantro slaw on top. A runny yolk egg on top also totally rocks!! Thanks for the recipe :)
Penny L.
May 27, 2017
Made this last night and it was a big hit. Many compliments and second helpings. Didn't have any ssamjang, so I used the recipe in the NY Times and substituted yellow miso for the bean paste. Will definitely be making this dish again.
Michelle
February 18, 2017
This is one of my favorite slow-cooker meals. It has great flavors and is a top 10 for comfort foods. Serve it with rice or noodles, or make lettuce wraps. All good.
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