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beef can also be used, pork is preferred for bossam. In the case of pork, pork neck is less fat and lighter than pork belly, so it is better to make bossam. The meat is tied with kitchen twine to hold its shape, and boiled in a broth that contains star anise, ginger, white part and root of scallion, garlic, doenjang (soybean paste), coffee powder, tea leaves, and so on, to reduce the gaminess. When cooked, it is rinsed with cold water, untied,

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