Bossam Kimbap
Bossam Kimbap
Ingredients
For the Bossam
- 2 pounds pork belly, skin-on, thick cut
- 3/4 onion, quartered
- 1 small apple, quartered
- 4 tablespoons doenjang
- 2 tablespoons soy sauce
- 1/2 tablespoon whole black pepper
- 7 garlic cloves
- small pieces ginger
- 3 green onions
- 2 cups water
- splash soju or cooking wine, optional
For the Bossam Kimchi
- 3/4 Korean radish, cut into 3/8–1/2 inch slices
- 2 tablespoons coarse salt
- 1/2 cup mulyeot
- 5 tablespoons gochugaru
- 2 tablespoons mulyeot
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon mirin
- 1/2 tablespoon minced garlic
- 1/2 teaspoon ginger powder, optional
For the Rice
- 2 1/2 cups cooked rice
- 1 teaspoon salt
- 2 tablespoons sesame oil
- 1 tablespoon sesame seeds
For the Kimbap Filling
- 4 sheets gim
- 1/4 napa cabbage, salted for 2 hours, rinsed & squeezed
- 8 perilla leaves, or any greens
- pickled radish, ssam-mu, as needed
For Serving
- ssamjang, as needed
- Korean chili, optional, as needed
Instructions
- 1
Layer the quartered onion and apple in the bottom of a large pot. Place the pork belly on top of the onion and apple, then rub the pork belly generously with 4 tablespoons of doenjang.
⏱️ 5 min
- 2
Add the soy sauce, whole black pepper, garlic cloves, small pieces of ginger, green onions, and 2 cups of water to the pot. If using, add a splash of soju or cooking wine.
⏱️ 5 min
- 3
Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook for 40 minutes, or until the pork is tender. Once cooked, remove the pork from the pot and let it cool slightly before slicing it into long, kimbap-friendly pieces.
⏱️ 40 min
- 4
While the bossam cooks, prepare the bossam kimchi. In a large bowl, toss the sliced Korean radish with 2 tablespoons of coarse salt and 1/2 cup of mulyeot. Let it rest for 2 hours to draw out moisture.
⏱️ 5 min
- 5
After 2 hours, thoroughly rinse the radish under cold water and squeeze out as much excess liquid as possible. In a separate bowl, combine the gochugaru, 2 tablespoons of mulyeot, fish sauce, sugar, mirin, minced garlic, and optional ginger powder. Add the squeezed radish to this mixture and mix well to coat evenly.
⏱️ 10 min
- 6
In a bowl, combine the warm cooked rice with 1 teaspoon of salt, 2 tablespoons of sesame oil, and 1 tablespoon of sesame seeds. Mix gently until all ingredients are evenly distributed.
⏱️ 5 min
- 7
To assemble the kimbap, lay one sheet of gim (seaweed) shiny side down on a bamboo rolling mat. Spread a thin, even layer of seasoned rice over about two-thirds of the gim, leaving the top edge clear.
⏱️ 5 min
- 8
Arrange the fillings horizontally across the center of the rice: one strip of sliced bossam, 2-3 napa cabbage leaves, 4-5 slices of pickled radish, and 2 perilla leaves. Take some bossam kimchi and wrap it in an additional perilla leaf before placing it with the other fillings.
⏱️ 5 min
- 9
Carefully roll the kimbap tightly from the bottom edge upwards, using the bamboo mat to compress the ingredients. Once rolled, moisten the top clear edge of the gim with a little water to seal the roll.
⏱️ 5 min - 10
Repeat the assembly process for the remaining 3 kimbap rolls.
⏱️ 5 min
- 11
Slice each kimbap roll into bite-sized pieces using a sharp, wet knife. Serve immediately with ssamjang and optional Korean chili on the side.
⏱️ 5 min
Kitchen Tools
Bossam Kimbap
For the Bossam
- 2 pounds pork belly, skin-on, thick cut
- 3/4 onion, quartered
- 1 small apple, quartered
- 4 tablespoons doenjang
- 2 tablespoons soy sauce
- 1/2 tablespoon whole black pepper
- 7 garlic cloves
- small pieces ginger
- 3 green onions
- 2 cups water
- splash soju or cooking wine, optional
For the Bossam Kimchi
- 3/4 Korean radish, cut into 3/8–1/2 inch slices
- 2 tablespoons coarse salt
- 1/2 cup mulyeot
- 5 tablespoons gochugaru
- 2 tablespoons mulyeot
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon mirin
- 1/2 tablespoon minced garlic
- 1/2 teaspoon ginger powder, optional
For the Rice
- 2 1/2 cups cooked rice
- 1 teaspoon salt
- 2 tablespoons sesame oil
- 1 tablespoon sesame seeds
For the Kimbap Filling
- 4 sheets gim
- 1/4 napa cabbage, salted for 2 hours, rinsed & squeezed
- 8 perilla leaves, or any greens
- pickled radish, ssam-mu, as needed
For Serving
- ssamjang, as needed
- Korean chili, optional, as needed
Instructions
- 1
Layer the quartered onion and apple in the bottom of a large pot. Place the pork belly on top of the onion and apple, then rub the pork belly generously with 4 tablespoons of doenjang.
⏱️ 5 min - 2
Add the soy sauce, whole black pepper, garlic cloves, small pieces of ginger, green onions, and 2 cups of water to the pot. If using, add a splash of soju or cooking wine.
⏱️ 5 min - 3
Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook for 40 minutes, or until the pork is tender. Once cooked, remove the pork from the pot and let it cool slightly before slicing it into long, kimbap-friendly pieces.
⏱️ 40 min - 4
While the bossam cooks, prepare the bossam kimchi. In a large bowl, toss the sliced Korean radish with 2 tablespoons of coarse salt and 1/2 cup of mulyeot. Let it rest for 2 hours to draw out moisture.
⏱️ 5 min - 5
After 2 hours, thoroughly rinse the radish under cold water and squeeze out as much excess liquid as possible. In a separate bowl, combine the gochugaru, 2 tablespoons of mulyeot, fish sauce, sugar, mirin, minced garlic, and optional ginger powder. Add the squeezed radish to this mixture and mix well to coat evenly.
⏱️ 10 min - 6
In a bowl, combine the warm cooked rice with 1 teaspoon of salt, 2 tablespoons of sesame oil, and 1 tablespoon of sesame seeds. Mix gently until all ingredients are evenly distributed.
⏱️ 5 min - 7
To assemble the kimbap, lay one sheet of gim (seaweed) shiny side down on a bamboo rolling mat. Spread a thin, even layer of seasoned rice over about two-thirds of the gim, leaving the top edge clear.
⏱️ 5 min - 8
Arrange the fillings horizontally across the center of the rice: one strip of sliced bossam, 2-3 napa cabbage leaves, 4-5 slices of pickled radish, and 2 perilla leaves. Take some bossam kimchi and wrap it in an additional perilla leaf before placing it with the other fillings.
⏱️ 5 min - 9
Carefully roll the kimbap tightly from the bottom edge upwards, using the bamboo mat to compress the ingredients. Once rolled, moisten the top clear edge of the gim with a little water to seal the roll.
⏱️ 5 min - 10
Repeat the assembly process for the remaining 3 kimbap rolls.
⏱️ 5 min - 11
Slice each kimbap roll into bite-sized pieces using a sharp, wet knife. Serve immediately with ssamjang and optional Korean chili on the side.
⏱️ 5 min