Bossam Sauce

This bossam sauce is just what you need to complete your bossam eating experience! Saeujeot, gochugaru, sugar, sesame seeds, garlic, and scallions are combined for a sweet-spicy-savory sauce that makes the boiled pork belly even more delicious! Bonus points, it’s ready in no time.

Why you’ll love this recipe

Dipping sauces are a lot like sidekicks. They help fulfill a greater purpose and come in clutch when they’re needed the most, like Nezuko to Tanjiro, Killua to Gon, and even Kurama to Naruto. And that is what this shrimp dipping sauce is to Bossam – Korean boiled pork belly. The bossam will be good on its own, it can get the job done, but when you put the two together, they’re an unstoppable mouthgasmic force. 

Anyways, this dipping sauce is like liquid gold and adds a marvelous depth of flavor. It’s the saeu-jeot that really takes this to the next level. This fermented salted shrimp provides a depth of flavor and packs a lot of umami without overpowering the other ingredients. By combining the right amount of saeu-jeot with a handful of pantry staples, you’ve got yourself a saucy umami bomb.

Bossam truly isn’t complete without this super flavorful shrimp dipping sauce so I highly recommend making it! You will only need one sauce bowl and a mixing spoon to combine everything together, and your sauce is done. Keep it in the fridge until ready to serve.

Bossam Sauce Ingredients & Substitutions

Saeujeot fermented salted shrimp: A common condiment in Korean cuisine that provides saltiness and umami. You would only need a small amount as this is really salty. You could be able to find this condiment at your local Korean market like H-Mart but if in case it is not available in your area, you can use fish sauce or soy sauce as a substitute.

Garlic: Adds a pungent kick for an even stronger flavor. You want to mince it well so that the flavor is evenly distributed.

Scallion: For added freshness and slight oniony flavor, and also brightens up the look of the sauce with its green color

Gochugaru: This Korean red pepper flake gives the sauce its rich red color and spice. It has a milder heat compared with chili flakes. There are two variants which are coarse and fine grind, but you can use any.

Sugar: For sweetness to balance the strong flavors of the sauce

Water: Just to help loosen up the sauce

Toasted sesame seeds: For added crunch and nutty flavor

How to Prepare Bossam Sauce

Step 1: Combine

To prepare the dipping sauce, combine saeujeot, minced garlic, chopped scallions, gochugaru, sugar, water, and toasted sesame seeds. Mix to combine well then set aside in the fridge until ready to serve.

Preparation Tips for Bossam Sauce

Here are some helpful tips for making the best bossam sauce at home.

• When buying saeujeot, watch out that the appearance shouldn’t be too dark or muddy. Instead, it should have a slight amber color. The shrimp should also be intact and not mushy or broken. This indicates that they were prepared properly.
• Older saeujeot has a deeper, saltier flavor while fresher ones are milder. Use any as you prefer. It’ll be a great idea to taste and adjust as you go along.
• Since this dipping sauce has strong flavors and colors, it’ll be best to use stainless steel or glass mixing bowls and storage containers. They would be easier to clean and won’t absorb the color and smell, which plastic materials do.
• Serve the bossam sauce with other delicious proteins! It’ll go well with chicken and fish so feel free to serve it with your other main dishes.

Frequently Asked Questions

Can I make bossam sauce not spicy?

If you prefer your sauce not spicy, you can lessen the amount of gochugaru by half or one-fourth to lessen the heat. I would not skip it because its slight sweetness and smokiness really complete the taste, but if you prefer a no-heat sauce, you can totally omit it from the recipe.

Can I make bossam sauce ahead?

Yes! Make it up to a day in advance and keep it in the fridge in a sealed airght container or bowl covered with plastic wrap until ready to use. This gives it a chance to develop into an even more delicious flavor.

How to store bossam sauce?

Store leftover bossam sauce in a sealed container and refrigerate it to keep it fresh. It is important to store it covered so that the other items in the fridge won’t absorb its strong smell.

Looking for more easy and delicious recipes to serve with bossam?

Quick Asian Pickled Cucumbers — These quick Asian pickled cucumbers are a fresh, tangy, bright, and crunchy side dish. They’re perfect to enjoy with any meal and best of all, you can make it at home using only 5 ingredients and in just 15 minutes! 

Korean Braised Radish — Korean braised radish or ‘mu jorim’ is a soft and tender radish that’s braised in a spicy, sweet, and savory sauce – a perfect combination of flavors that’s delicious with a bowl of rice or meat.

Korean Radish Salad — Musaengchae is a spicy Korean salad made of julienned Korean radish called ‘mu’ that’s seasoned with a blend of spices, aromatics, and umami-packed ingredients. It’s a staple in Korean cuisine and happens to be one of my favorite ban chan (or side dishes)! It is usually served with bossam.

Geotjeori Kimchi — This fresh cabbage kimchi is just what you need when you suddenly run out of kimchi. It won’t take long to prepare it, you can eat it right away. 

Korean Silken Tofu — The easiest banchan you’ll ever make as it only takes 5 minutes. The tofu is served cold so all you need to do is assemble the sauce and pour it on top. There are so many tofu variations in Korean cooking and this tofu recipe is one of my favorites!