Bossam

Tender slices of boiled pork belly wrapped in lettuce with kimchi, garlic, and ssamjang — Bossam is Korea's most sociable dish, built for sharing around the table. It is fresh, savory, and endlessly customizable.

Prep time

15 mins

Cook time

1 hr 10 mins

Total time

1 hr 25 mins

Servings

4 servings

Calories

640

Ingredients

• 1.5 lb (700 g) pork belly, in one piece
• 1 small onion, quartered
• 1 (2-inch) piece fresh ginger, sliced
• 4 cloves garlic, smashed
• 2 tablespoons doenjang (Korean soybean paste)
• 1 tablespoon sugar
• 1 teaspoon black peppercorns
• 2 bay leaves
• 1 head butter lettuce or romaine, leaves separated
• 1 cup kimchi, chopped
• 4 cloves garlic, thinly sliced
• 2 green onions, thinly sliced
• 3 tablespoons ssamjang, to serve
• 1 green chili, thinly sliced, to serve

Instructions

1. Place the pork belly in a large pot with the onion, ginger, smashed garlic, doenjang, sugar, peppercorns, and bay leaves. Cover with water.
2. Bring to a boil, then reduce to a gentle simmer. Cook for 60 minutes until the pork is tender when pierced with a skewer.
3. Remove the pork and rest for 10 minutes. Reserve the cooking liquid for soup if you like.
4. Slice the pork belly into thin, even slices, about 1/4 inch thick.
5. Arrange the pork on a platter with the lettuce leaves, kimchi, sliced garlic, green onions, ssamjang, and chili.
6. To eat, place a slice of pork on a lettuce leaf, add kimchi, garlic, and a dab of ssamjang, fold into a small bundle, and eat in one bite.

Pro tips

• Simmer, never boil hard — gentle heat keeps the pork tender and juicy.
• Doenjang in the cooking water removes any porky smell and adds a subtle savory depth.
• Rest the pork before slicing so the juices settle and the slices hold together.
• Serve everything at the table and let everyone build their own wraps.

Frequently asked questions