Bossam (Korean Boiled Pork Belly)
Bossam (Korean Boiled Pork Belly)
Ingredients
For the Braised Pork Belly
- 2 pounds pork belly
- 1 yellow onion, cut into large chunks
- 8 garlic, cloves, smashed
- 1 inch fresh ginger, sliced
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sugar
- 1 tablespoon doenjang, Korean fermented soybean paste
- 1 tablespoon gochujang, Korean chili paste
- 1 teaspoon black peppercorns
- as needed water, enough to cover the pork
For Serving
- as needed lettuce, for wrapping
- as needed kimchi, for serving
- as needed ssamjang, Korean dipping sauce, for serving
Instructions
- 1
Place the pork belly in a large pot. Add the yellow onion, smashed garlic cloves, and sliced fresh ginger to the pot.
⏱️ 3 min
- 2
Pour in the soy sauce and mirin. Add the sugar, doenjang (Korean fermented soybean paste), gochujang (Korean chili paste), and black peppercorns.
⏱️ 2 min
- 3
Fill the pot with enough water to completely cover the pork belly.
⏱️ 1 min
- 4
Bring the pot to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 1/2 to 2 hours, or until the pork is very tender.
⏱️ 120 min
- 5
After braising, carefully remove the pork belly from the pot and transfer it to a cutting board. Let it rest for 10 to 15 minutes to allow the juices to redistribute.
⏱️ 15 min
- 6
Slice the rested pork belly into approximately 1/4-inch thick pieces.
⏱️ 5 min
- 7
Arrange the sliced bossam on a serving platter. Serve immediately with fresh lettuce leaves, kimchi, and ssamjang for wrapping.
⏱️ 4 min
- 8
To eat, take a piece of lettuce, place a slice of the braised pork belly on it, add a piece of kimchi and a dollop of ssamjang, wrap it up, and enjoy in a single bite.
Kitchen Tools
Nutrition Facts (per serving)
Bossam (Korean Boiled Pork Belly)
For the Braised Pork Belly
- 2 pounds pork belly
- 1 yellow onion, cut into large chunks
- 8 garlic, cloves, smashed
- 1 inch fresh ginger, sliced
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sugar
- 1 tablespoon doenjang, Korean fermented soybean paste
- 1 tablespoon gochujang, Korean chili paste
- 1 teaspoon black peppercorns
- as needed water, enough to cover the pork
For Serving
- as needed lettuce, for wrapping
- as needed kimchi, for serving
- as needed ssamjang, Korean dipping sauce, for serving
Instructions
- 1
Place the pork belly in a large pot. Add the yellow onion, smashed garlic cloves, and sliced fresh ginger to the pot.
⏱️ 3 min - 2
Pour in the soy sauce and mirin. Add the sugar, doenjang (Korean fermented soybean paste), gochujang (Korean chili paste), and black peppercorns.
⏱️ 2 min - 3
Fill the pot with enough water to completely cover the pork belly.
⏱️ 1 min - 4
Bring the pot to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 1/2 to 2 hours, or until the pork is very tender.
⏱️ 120 min - 5
After braising, carefully remove the pork belly from the pot and transfer it to a cutting board. Let it rest for 10 to 15 minutes to allow the juices to redistribute.
⏱️ 15 min - 6
Slice the rested pork belly into approximately 1/4-inch thick pieces.
⏱️ 5 min - 7
Arrange the sliced bossam on a serving platter. Serve immediately with fresh lettuce leaves, kimchi, and ssamjang for wrapping.
⏱️ 4 min - 8
To eat, take a piece of lettuce, place a slice of the braised pork belly on it, add a piece of kimchi and a dollop of ssamjang, wrap it up, and enjoy in a single bite.