Bossam
Bossam
Ingredients
For the Pork Belly
- 1.5 kg pork belly
- 30 g ginger, roughly chopped
- 5-6 cloves garlic, roughly chopped
- 1 onion, roughly chopped
- 1 green onion, roughly chopped
- 2 tablespoons doenjang, (Korean soybean paste)
- 2 tablespoons gochujang, (Korean chili paste)
- 1 tablespoon instant coffee
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1 teaspoon red pepper powder
- 1 cup rice wine
- 2 liters water
For the Side Salad
- 1 head napa cabbage, chopped into bite-sized pieces
- 1 carrot, julienned
- 1/2 daikon radish, julienned
- 1 green onion, sliced
- 1 tablespoon red pepper powder
- 1 tablespoon sugar
- 1 tablespoon minced garlic
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
For the Pancake
- 1 cup water
- 1/2 cup flour
- pinch salt
For Serving
- 1 head lettuce, as needed
- 1 cucumber, sliced, as needed
- 1 green chili, as needed
Instructions
- 1
In a large pot, add 2 liters of water. Add the roughly chopped ginger, garlic, onion, and green onion.
⏱️ 5 min
- 2
Introduce 2 tablespoons of doenjang, 2 tablespoons of gochujang, 1 tablespoon of instant coffee, 1 tablespoon of sugar, 1 teaspoon of black pepper, and 1 teaspoon of red pepper powder into the pot.
⏱️ 2 min
- 3
Pour in 1 cup of rice wine.
⏱️ 1 min
- 4
Carefully place the 1.5 kg pork belly into the seasoned liquid in the pot.
⏱️ 1 min
- 5
Bring the liquid to a boil, then reduce the heat to a simmer. Cook for 1 hour until the pork belly is tender. Test tenderness by piercing with a chopstick; it should go through easily.
⏱️ 60 min
- 6
Remove the cooked pork belly from the pot and let it rest on a cutting board for a few minutes. Once slightly cooled, slice the pork belly into thin, even pieces.
⏱️ 5 min
- 7
Chop 1 head of napa cabbage into bite-sized pieces. Julienne 1 carrot and 1/2 daikon radish. Slice 1 green onion.
⏱️ 10 min
- 8
In a large mixing bowl, combine the chopped napa cabbage, julienned carrot, julienned daikon radish, and sliced green onion.
⏱️ 2 min
- 9
Add 1 tablespoon of red pepper powder, 1 tablespoon of sugar, 1 tablespoon of minced garlic, 1 tablespoon of fish sauce, 1 tablespoon of sesame oil, and 1 teaspoon of sesame seeds to the vegetables.
⏱️ 2 min
- 10
Thoroughly mix all the salad ingredients until the vegetables are evenly coated with the dressing.
⏱️ 3 min
- 11
In a bowl, combine 1 cup of water, 1/2 cup of flour, and a pinch of salt. Whisk until a smooth batter is formed.
⏱️ 3 min
- 12
Heat a pan and pour a small amount of batter to form a thin pancake. Cook until golden brown and crispy on both sides.
⏱️ 5 min
- 13
Arrange the thinly sliced bossam pork belly, the vibrant side salad, fresh lettuce leaves, cucumber slices, and green chili on a serving platter.
⏱️ 5 min
- 14
Serve the Bossam with the freshly made pancake, allowing guests to create their own wraps.
Kitchen Tools
Nutrition Facts (per serving)
Bossam
For the Pork Belly
- 1.5 kg pork belly
- 30 g ginger, roughly chopped
- 5-6 cloves garlic, roughly chopped
- 1 onion, roughly chopped
- 1 green onion, roughly chopped
- 2 tablespoons doenjang, (Korean soybean paste)
- 2 tablespoons gochujang, (Korean chili paste)
- 1 tablespoon instant coffee
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1 teaspoon red pepper powder
- 1 cup rice wine
- 2 liters water
For the Side Salad
- 1 head napa cabbage, chopped into bite-sized pieces
- 1 carrot, julienned
- 1/2 daikon radish, julienned
- 1 green onion, sliced
- 1 tablespoon red pepper powder
- 1 tablespoon sugar
- 1 tablespoon minced garlic
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
For the Pancake
- 1 cup water
- 1/2 cup flour
- pinch salt
For Serving
- 1 head lettuce, as needed
- 1 cucumber, sliced, as needed
- 1 green chili, as needed
Instructions
- 1
In a large pot, add 2 liters of water. Add the roughly chopped ginger, garlic, onion, and green onion.
⏱️ 5 min - 2
Introduce 2 tablespoons of doenjang, 2 tablespoons of gochujang, 1 tablespoon of instant coffee, 1 tablespoon of sugar, 1 teaspoon of black pepper, and 1 teaspoon of red pepper powder into the pot.
⏱️ 2 min - 3
Pour in 1 cup of rice wine.
⏱️ 1 min - 4
Carefully place the 1.5 kg pork belly into the seasoned liquid in the pot.
⏱️ 1 min - 5
Bring the liquid to a boil, then reduce the heat to a simmer. Cook for 1 hour until the pork belly is tender. Test tenderness by piercing with a chopstick; it should go through easily.
⏱️ 60 min - 6
Remove the cooked pork belly from the pot and let it rest on a cutting board for a few minutes. Once slightly cooled, slice the pork belly into thin, even pieces.
⏱️ 5 min - 7
Chop 1 head of napa cabbage into bite-sized pieces. Julienne 1 carrot and 1/2 daikon radish. Slice 1 green onion.
⏱️ 10 min - 8
In a large mixing bowl, combine the chopped napa cabbage, julienned carrot, julienned daikon radish, and sliced green onion.
⏱️ 2 min - 9
Add 1 tablespoon of red pepper powder, 1 tablespoon of sugar, 1 tablespoon of minced garlic, 1 tablespoon of fish sauce, 1 tablespoon of sesame oil, and 1 teaspoon of sesame seeds to the vegetables.
⏱️ 2 min - 10
Thoroughly mix all the salad ingredients until the vegetables are evenly coated with the dressing.
⏱️ 3 min - 11
In a bowl, combine 1 cup of water, 1/2 cup of flour, and a pinch of salt. Whisk until a smooth batter is formed.
⏱️ 3 min - 12
Heat a pan and pour a small amount of batter to form a thin pancake. Cook until golden brown and crispy on both sides.
⏱️ 5 min - 13
Arrange the thinly sliced bossam pork belly, the vibrant side salad, fresh lettuce leaves, cucumber slices, and green chili on a serving platter.
⏱️ 5 min - 14
Serve the Bossam with the freshly made pancake, allowing guests to create their own wraps.