Bossam
intro
Tender slow-boiled pork belly wrapped in crisp vegetables with tangy kimchi and savory ssamjang, a beloved shareable Korean comfort dish for group meals.
Ingredients
Steps
Boil the pork belly
Place the 1000g skin-on pork belly blocks in a large stockpot, cover with 3 liters (12 cups) of cold water. Add 30g doenjang, 240ml soju, quartered 200g yellow onion, 10 whole garlic cloves, 20g sliced ginger, tied green onions, and 6g black peppercorns. Bring to a rolling boil over high heat, then reduce heat to medium-low, cover, and simmer for 60 minutes until the pork is tender when pierced with a fork but not falling apart. Skim any grey foam that rises to the surface every 15 minutes.
Blanch cabbage wraps
While the pork simmers, bring a separate large pot of 2 liters (8 cups) water mixed with 20g fine sea salt to a rolling boil over high heat. Submerge the trimmed napa cabbage leaves for 90 seconds until wilted and pliable, then immediately transfer to an ice water bath for 2 minutes to stop cooking and retain bright pale green color. Drain thoroughly, pat dry with paper towels, and set aside.
Mix ssamjang dipping sauce
In a small mixing bowl, combine the remaining 45g doenjang, 30g gochujang, 10g minced garlic, 15ml honey, 30ml toasted sesame oil, and 9g toasted sesame seeds. Stir vigorously with a spoon until fully smooth and evenly combined, then set aside at room temperature for 20 minutes to let flavors meld.
Arrange wrap fillings
Pat the 30g perilla leaves dry with paper towels, fan the 300g drained pickled radish slices on a small dish, and place the squeezed 200g chopped aged kimchi in a separate small serving dish. Arrange the blanched, dried napa cabbage leaves and perilla leaves in neat stacks on a large round shared serving platter, leaving empty space in the center for the sliced pork.
Rest and slice pork
Once the pork finishes 60 minutes of simmering, use tongs to lift the blocks from the broth, transfer to a clean wooden cutting board, and let rest for 10 minutes at room temperature to allow juices to redistribute. Slice the pork across the grain into 1cm (0.4 inch) thick, bite-sized pieces, trimming any overly loose fatty bits if preferred.
Serve family-style
Arrange the sliced warm pork in the empty center of the prepared serving platter, and place the bowl of ssamjang alongside the other fillings. To eat, place a cabbage or perilla leaf in your palm, add a ½ teaspoon dollop of ssamjang, one slice of pork, a small piece of pickled radish and kimchi, wrap tightly into a small bundle, and eat in one bite.
Tips
2.Always squeeze excess brine from kimchi before serving, as extra liquid will make the vegetable wraps soggy and drip while eating.
3.For extra umami depth, add 2 dried shiitake mushrooms and a 10cm piece of dried kelp to the pork boiling liquid, removing them before slicing the pork.
OMG made this for my Sunday family dinner last night and everyone went back for thirds! The boiled pork was so tender it practically melted, no gamey taste at all thanks to the onion, garlic, and doenjang in the boil. 10/10 will be adding this to our monthly rotation for sure.
My kids are super picky and they DEVOURED this! I was worried the fermented sides would be too strong for them but they loved wrapping the pork with a little ssamjang and fresh cucumber sticks. Even my 7 year old asked for seconds!
Brought this to our neighborhood potluck last weekend and it was the first dish completely gone! People kept coming up to ask for the recipe, I felt like such a rockstar. The only swap I made was using napa cabbage leaves instead of perilla because my local grocery store didn’t carry any.
I grew up eating my grandma’s bossam for Chuseok every year and this recipe is dead on! The brine with the doenjang, ginger, and peppercorns is exactly what she used, I was transported back to her kitchen the second I smelled it boiling. 100% authentic, no weird shortcuts.
Solid recipe! Cook time was spot on for me, though I added a little extra gochugaru to the quick pickled radish because I like that extra zingy heat. Perfect for game night with the guys, we wrapped everything up in lettuce leaves and didn’t even need plates or utensils.
Tasted great but I definitely messed up the pork texture? It came out a little tough for me, I think I had the boil going too hard the whole time instead of a gentle simmer. Still edible, just not as melt-in-your-mouth as I was hoping.
Wait a second, I always thought bossam was super hard to make because it’s such a popular restaurant dish! This was so straightforward even marked as medium difficulty! I was nervous about nailing the quick pickled radish but it came out perfectly crisp and tangy on the first try.
Made this for my anniversary dinner with my partner and we both agreed it’s better than the bossam we get at our favorite K-town spot! We paired it with cold soju and it felt like a fancy restaurant date at home for a fraction of the price.
Total game changer for my Sunday meal prep! I made a big batch of the pork, sliced it thin, and pre-portioned wraps with pickled radish, cucumber, and a little dollop of ssamjang for quick work lunches all week. It held up way better than I expected, SO good even eaten cold at my desk.
This recipe is so close to perfect! I have a soy allergy so I swapped the doenjang and soy sauce in the boil and ssamjang for coconut aminos, and it still came out incredible. Would love to see more allergy swap notes in future recipes, it makes cooking so much easier for folks like me!