In under 30 minutes, have delicious Pressure Cooker Keto Bo-Ssäm Pork & Noodles that the whole family will enjoy!
Bo-Ssäm Pork
What is Bo-ssäm pork you ask me? Well, traditionally it's a pork shoulder that has been marinated roasted slowly until it is melty and tender, eaten wrapped in leafy greens. One day I intend to make it the traditional way, but for now, I do in a quick way that I made up. If you want to make it the traditional way, there's no better recipe than David Chang's--he of Momofuku fame.
My ersatz version uses ground pork and the same seasonings, and hopes to approximate something close enough to it 🙂 Is it the same thing? Most definitely not. Is it a tasty, savory, low carb dish that comes together with no fuss? Why yes, yes it is.
This is why I call this Bo-ssäm style rather than just Bo-ssaäm Pork.
You will likely have almost everything the recipe calls for, but unless you do a lot of Korean cooking, you may not have the Gojuchang and maybe the Fermented bean paste, which I used instead of Doubanjiang because I couldn't find mine.
If you buy these spices, I have a Korean Galbi recipe that uses gochujang, a lovely Szechuan Pork Soup that uses the doubanjiang, and a quick dan dan chicken recipe that uses the fermented bean paste.
Over the next few months I intend to master several more Korean and Sichuan recipes so hopefully, I can help you use those spices in other dishes.
Steps to make this Bo-Ssam Pork Recipe:
- Mix sauce ingredients
- Sauté ground pork until no longer pink
- Add bok choy and water
- Cook at high pressure 3 mins, QPR, and eat.
Have some leftover ground pork from making this recipe? Make my Keto Pork Stir Fry!
You may also want to check out my Keto Instant Pot Cookbook--the only Keto Cookbook authorized by Instant Pot. This cookbook is full of delicious recipes that even your non-keto Family will love.
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Ingredients
For Sauce:
- 1 tablespoon (1 tablespoon) Minced Ginger
- 1 tablespoon (1 tablespoon) Garlic
- 2 tablespoon (2 tablespoon) Gochujang
- 1 tablespoon (1 tablespoon) bean paste or doubanjiang
- 1 tablespoon (1 tablespoon) Soy Sauce
- ½ teaspoons (0.5 teaspoons) Ground Sichuan Peppercorns
- 1 teaspoon (1 teaspoon) Hot Sesame Oil, (optional)
- 1 teaspoon (1 teaspoon) Kosher Salt
- ¼ c (62.5 g) Water
Other Ingredients
- 1 pounds (453.59 g) ground pork
- 1 (1) bunch chopped bok choy, (about 4-6 cups)
Instructions
For Instant Pot
- Turn your Instant Pot on to Sauté and once it's hot, add 1 tablespoon of oil. when this heats, add the ground pork, break up all lumps and cook until the pork is no longer pink.
- Add in the sauce and along with the water and use it to deglaze the pan.
- Add bok choy, seal and cook for 4 mins at high pressure, and quickly release all remaining pressure.
- Serve with shirataki noodles or zoodles for a low carb option, or over rice.
For Stove top
- Into a hot saucepan, add 1 tablespoon of oil. when this heats, add the ground pork, break up all lumps and cook until the pork is no longer pink.
- Add in the sauce and along with the water and use it to deglaze the pan.
- Add bok choy, cover and cook on a low simmer for 20 minutes until the pork is cooked through, the sauce has thickened and the bok choy is tender.
- Serve with shirataki noodles or zoodles for a low carb option, or over rice.
This is an excellent recipe!!! Added one large yellow onion!
So good to hear! This recipe needs more love.
>What is Bo-ssäm you ask me? Well, traditionally it’s a pork shoulder that has been marinated roasted slowly until it is melty and tender, eaten wrapped in leafy greens.
That's not traditional bossam. What you're describing is David Chang's bastardization. Traditional bossam is boiled pork (not marinated) served with some form of fresh kimchi. Roasted meat isn't really a thing in Korea, ovens are not a common cooking tool. Don't mean to be a hater, I just get bothered that everyone thinks Chang's version is authentic or typical. IMO the real stuff is way better than the stuff he puts out. Your dish looks delicious though!
Ah that's good to know! I'm so glad you wrote in. Sharing facts is not hating, it's educating. I an a huge Korean food lover and her I didn't know that. So it's good to learn. This encourages me to look for the real recipe now.
I recently made this Bo-ssam recipe from Maanchi. I am no expert in traditional Bo-ssam, but I believe it is more traditional than David Chang's version. https://www.maangchi.com/recipe/bo-ssam