Bossam Recipe
Korean · Main course · 95 min total
Bossam is a classic Korean boiled pork belly dish served with fresh lettuce wraps, spicy radish salad, and ssamjang dipping sauce. Perfect for a communal meal.
20
min prep
min prep
75
min cook
min cook
6
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 2 lbs pork belly (skin on)
- 1 onion, quartered
- 6 cloves garlic, smashed
- 2 green onions, cut into 2-inch pieces
- 1 piece ginger (1 inch), sliced
- 2 tablespoons doenjang (Korean soybean paste)
- 1 tablespoon whole black peppercorns
- 2 bay leaves
- 1 cup coarse sea salt (for curing)
- 1 head green leaf lettuce or perilla leaves
- 1 recipe ssamjang (store-bought or homemade)
- 1 recipe mu saengchae (spicy radish salad)
Instructions
- Cure the pork belly: Rub the pork belly all over with the coarse sea salt. Place in a bowl, cover, and refrigerate for 6-12 hours.
- After curing, rinse the pork belly thoroughly under cold water to remove excess salt.
- Place the pork belly in a large pot. Add the onion, garlic, green onions, ginger, doenjang, peppercorns, and bay leaves. Cover with cold water by 2 inches.
- Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 60-75 minutes until the pork is tender and easily pierced with a fork.
- Remove the pork belly from the pot and let it rest for 10 minutes. Slice into 1/4-inch thick pieces.
- Arrange the sliced pork on a platter. Serve with lettuce or perilla leaves, ssamjang, and mu saengchae.
- To eat, place a slice of pork on a leaf, add a dab of ssamjang and some radish salad, then wrap and enjoy.
Tips
- For extra flavor, add a star anise or cinnamon stick to the boiling liquid.
- Leftover bossam can be refrigerated and reheated gently in a pan or microwave.
- Ssamjang can be made by mixing 2 tablespoons gochujang, 1 tablespoon doenjang, 1 teaspoon sesame oil, 1 teaspoon honey, and 1 clove minced garlic.
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