Boiled pork belly wraps with kimchi and oysters
Korean Bossam
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Servings
6
6 servings
Difficulty
Easy
Cost
Moderate
$$
Korean Bossam
Boiled pork belly wraps with kimchi and oysters
★4.4(7)
Tender slices of slow-boiled pork belly wrapped in napa cabbage or perilla leaves with spicy radish, raw garlic, and ssamjang. Bossam is the quintessential Korean gathering dish.
10m
Prep Time
90m
Cook Time
100m
Total Time
6
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Bossam is the dish Koreans bring out when friends and family gather. The communal act of wrapping tender pork in leaves, adding your favorite toppings, and eating in one big bite is pure convivial joy.
Korean food is all about bold, fermented, and deeply savory flavors. This recipe introduces those exciting tastes with a method that works in any home kitchen.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Korean Bossam special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 2 lbs pork belly, whole slab
- 1 tbsp doenjang paste
- 1 tbsp instant coffee
- 1 head napa cabbage, leaves separated
- 2 cups spicy radish salad (musaengchae)
- 3 tbsp ssamjang
Instructions
- 1
Place pork belly in a pot with doenjang, coffee, 1 onion, and enough water to cover. Bring to a boil.
- 2
Reduce heat and simmer gently for 80 minutes until the pork is very tender.
- 3
Remove pork and let rest for 10 minutes. Slice against the grain into 1/4-inch pieces.
- 4
Prepare spicy radish salad by tossing julienned daikon with gochugaru, vinegar, sugar, and salt.
- 5
Serve sliced pork on a platter with cabbage leaves, ssamjang, radish salad, sliced garlic, and raw green chilies for wrapping.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Pork bellyPork shoulder (Boston butt)
Leaner cut that is equally tender when slow-simmered
Napa cabbageButter lettuce or perilla leaves
Both are traditional wrapping leaves for bossam
Tips & Storage
Pro Tips
The coffee and doenjang in the boiling liquid eliminate the porky smell and add depth.
Simmer gently; a rolling boil will make the pork tough rather than tender.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate sliced pork in braising liquid for up to 4 days.
Reheating
Warm pork slices gently in the braising liquid over low heat.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (75mg) · 6 servings
Calories440
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates34g
Fat8g
Fiber580mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is ssamjang?
- A thick dipping sauce made from doenjang, gochujang, sesame oil, and garlic. Available at Korean markets.
- Can I use pork shoulder?
- Yes, pork shoulder works well and is leaner. Increase cooking time to 2 hours.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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