Bossam (Boiled Pork Wraps)
Tender slices of slow-poached pork belly served with crisp napa leaves, pungent kimchi, and a bright garlic-chili dipping sauce — the mix of textures and bold Korean flavors makes every bite celebratory. The pork is gently flavored during poaching so its richness pairs perfectly with sharp fermented condiments.
3 lb pork belly, skin-on
12 cup water
1 onion, halved
2 oz ginger, sliced
6 clove garlic, crushed
6 stalk green onion, trimmed and tied into a knot
¼ cup soy sauce
1 tbsp salt
2 tbsp sugar
1 tbsp black peppercorn
2 bay leaf
1 napa cabbage, leaves separated and washed
2 cup kimchi, well-fermented, cut into bite-size pieces
½ cup ssamjang, store-bought or homemade (see ingredients below)
1 tbsp sesame oil
1 tbsp toasted sesame seed
1 cup pickled radish, julienned
1 clove garlic (for ssamjang), minced
3 tbsp gochujang (for ssamjang)
1 tbsp doenjang (for ssamjang)
1 tbsp honey (for ssamjang)
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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