📝 About This Recipe
Bossam is a beloved Korean classic featuring succulent, melt-in-your-mouth pork belly that is gently simmered in a complex, aromatic broth to remove impurities and infuse deep flavor. Traditionally served during the kimchi-making season, these tender slices are wrapped in crisp cabbage leaves with a spicy radish salad and savory condiments. It is the ultimate communal feast that perfectly balances rich, fatty meat with refreshing, crunchy vegetables.
🥗 Ingredients
The Pork
- 2 lbs Pork Belly (skin-on or skinless, cut into long blocks)
The Aromatic Braising Liquid
- 10 cups Water
- 2 tablespoons Doenjang (Korean fermented soybean paste) (adds deep umami and removes gamey scent)
- 1 teaspoon Instant Coffee Granules (helps with color and neutralizes odors)
- 1 large Onion (halved)
- 3-4 stalks Green Onions (white parts only)
- 2 inches Ginger (sliced)
- 8-10 pieces Garlic Cloves (whole)
- 1 tablespoon Whole Black Peppercorns
- 1/2 cup Soju or Rice Wine
For Serving (Wraps & Condiments)
- 1 head Napa Cabbage (leaves separated and lightly salted or blanched)
- 1/2 cup Ssamjang (Korean spicy dipping paste)
- 2 tablespoons Saeujeot (Salted Shrimp) (mixed with a little chili flakes and sesame oil)
- 2-3 pieces Raw Garlic & Green Chilies (thinly sliced)
👨🍳 Instructions
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1
Rinse the pork belly blocks under cold running water and pat them dry with paper towels. If the pieces are very wide, cut them into long strips about 2-3 inches thick.
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2
In a large heavy-bottomed pot or Dutch oven, combine the 10 cups of water, onion, green onions, ginger, garlic, peppercorns, and instant coffee.
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3
Whisk in the Doenjang (soybean paste) until fully dissolved. This is the secret to a clean-tasting, savory pork.
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4
Bring the aromatic liquid to a rolling boil over high heat. Once boiling, carefully add the pork belly blocks and the soju (or rice wine).
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5
Maintain a high heat for the first 15 minutes without a lid. This allows any unwanted gamey odors to evaporate with the steam.
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6
Reduce the heat to medium-low, cover the pot with a lid, and simmer gently for 45-50 minutes. The pork is ready when a skewer slides easily through the thickest part.
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7
While the pork is simmering, prepare your cabbage wraps. You can use raw inner leaves or lightly soak the outer leaves in salt water for 30 minutes to make them pliable.
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8
Once the pork is tender, turn off the heat and let the meat sit in the hot broth for another 10 minutes. This 'resting' period ensures the juices redistribute for maximum moistness.
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9
Carefully remove the pork from the broth. If there are any spices or peppercorns stuck to the meat, rinse them off quickly with some of the hot broth.
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10
Using a sharp knife, slice the pork belly crosswise into bite-sized pieces, about 1/4 inch thick. Try to keep the slices uniform for a beautiful presentation.
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11
Arrange the warm pork slices on a large platter alongside the cabbage leaves, ssamjang, salted shrimp, sliced garlic, and chilies.
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12
Serve immediately while the meat is warm and the fat is silky.
💡 Chef's Tips
For the most authentic flavor, don't skip the Doenjang; it provides a foundational savory note that salt alone cannot replicate. If you prefer a cleaner look, you can briefly rinse the cooked meat in cold water after slicing to remove any excess fat, though most prefer the rich mouthfeel of the hot broth. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C) for perfect safety and texture. If you have leftovers, steam them briefly to reheat rather than microwaving, which can make the pork rubbery. Always slice against the grain of the meat fibers to ensure every bite is tender.
🍽️ Serving Suggestions
Pair with a chilled bottle of Soju or Makgeolli (Korean rice wine) to cut through the richness of the pork. Serve with 'Mu-saengchae' (spicy radish salad) to provide a crunchy, acidic contrast to the meat. Include a bowl of warm white rice and a simple soybean paste soup (Doenjang-guk) on the side. Offer perilla leaves alongside the napa cabbage for an extra layer of herbal fragrance in your wraps. Provide a small dish of toasted sesame seeds for dipping or sprinkling over the meat.