Korean Cuisine

Bossam (Boiled Pork Belly Wraps)

Name: Bossam (Boiled Pork Belly Wraps)
Prep time: 20 minutes
Cook time: 1 hour 30 minutes
Total time: 2 hours
Yield: 4 servings
Ingredients: 1 kg pork belly, in one piece (skin on or off); 1 medium onion, halved; 6 garlic cloves, smashed; 20 g fresh ginger, sliced; 15 ml doenjang (Korean fermented soybean paste); 30 ml soy sauce; 15 ml rice wine (mirin); 10 whole black peppercorns; 2 bay leaves; 1 tbsp instant coffee or 30 ml brewed coffee (optional, for color and depth); 1 small napa cabbage (about 600 g); 30 g coarse salt; 30 g doenjang; 1 tbsp gochujang; 10 g minced garlic; 5 g sugar; 2 tsp sesame oil; 5 g toasted sesame seeds; 1 tbsp finely chopped scallion; 30 g saeujeot (salted fermented shrimp); 1 tsp sesame oil; 5 g sugar; 1½ tsp gochugaru; 1 tbsp finely chopped scallion; null Raw garlic cloves, sliced; null Fresh green chili peppers, sliced; null Pickled radish (ssam-mu)

Tender slices of boiled pork belly wrapped in salted napa cabbage with garlic, chili, and fermented shrimp

koreanpork-bellywrapsssamdoenjangfermented-shrimpcabbagecommunalbanchan

Jump to Recipe

You take a leaf of cool, lightly salted napa cabbage and lay a slice of warm, impossibly tender pork belly across it. A dab of ssamjang, a sliver of raw garlic, perhaps a small spoonful of briny saeujeot. You fold the cabbage around everything and eat it in one bite, the coolness of the leaf, the warmth of the pork, the punch of garlic and fermented shrimp all arriving at once. This is bossam, and it is one of the most satisfying ways to eat pork.

Bossam is a dish of contrasts by design. The pork is rich, but the method of boiling rather than roasting or frying keeps it from becoming heavy. The cabbage is crisp and cooling. The condiments are sharp and funky. Everything works in balance. In Korean food culture, bossam is a communal affair, the platter placed in the center of the table with everyone building their own wraps to their taste.

Historically, bossam was prepared during kimjang, the annual autumn kimchi-making season. After hours of communal labor salting and seasoning hundreds of cabbages, families would boil a large piece of pork and eat it wrapped in the fresh, just-salted cabbage leaves, along with freshly made kimchi. The tradition continues, though bossam is now enjoyed year-round.

The practical key is patience during the boil. Low, gentle simmering for about 90 minutes, with aromatics in the water, yields pork that is tender throughout and infused with subtle flavor. A hard boil toughens the exterior. Once sliced, the pork should hold its shape on the platter but melt on the tongue.

At a Glance

Yield

4 servings

Prep

20 minutes

Cook

1 hour 30 minutes

Total

2 hours

Difficulty

Medium

Ingredients

4 servings

2¼ lbpork belly, in one piece (skin on or off)
1medium onion, halved
6garlic cloves, smashed
3¼ tbspfresh ginger, sliced
½ fl ozdoenjang (Korean fermented soybean paste)
1 fl ozsoy sauce
½ fl ozrice wine (mirin)
10 wholeblack peppercorns
2bay leaves
1 tbspinstant coffee or 30 ml brewed coffee (optional, for color and depth)
1small napa cabbage (about 600 g)
1¾ tbspcoarse salt
1 ozdoenjang
1 tbspgochujang
1¾ tbspminced garlic
1¼ tspsugar
2 tspsesame oil
1⅔ tsptoasted sesame seeds
1 tbspfinely chopped scallion
1¾ tbspsaeujeot (salted fermented shrimp)
1 tspsesame oil
1¼ tspsugar
1½ tspgochugaru
1 tbspfinely chopped scallion
—Raw garlic cloves, sliced
—Fresh green chili peppers, sliced
—Pickled radish (ssam-mu)

Method

1
Rinse the pork belly under cold water and pat dry. If the piece is very thick, you can score the skin side lightly to help flavors penetrate, but do not cut deeply into the meat.
2
Place the pork in a large pot and add enough cold water to cover it by about 5 cm. Add the halved onion, smashed garlic, sliced ginger, doenjang, soy sauce, rice wine, peppercorns, bay leaves, and coffee if using.
3
Bring the pot to a boil over high heat. Once it reaches a full boil, skim off any scum that rises to the surface using a ladle or fine mesh strainer.
4
Reduce the heat to maintain a gentle, steady simmer. The surface should have small, lazy bubbles rather than a rolling boil. Cover the pot partially and cook for approximately 1 hour and 20 to 30 minutes.
5
While the pork simmers, prepare the cabbage wraps. Separate the napa cabbage leaves, wash them, and sprinkle with coarse salt. Let them sit for 30 to 40 minutes, turning once, until the leaves are pliable and slightly wilted but still crisp. Rinse briefly to remove excess salt and drain well. The leaves should taste lightly seasoned, not aggressively salty.
6
Make the ssamjang. Combine the doenjang, gochujang, garlic, sugar, sesame oil, sesame seeds, and scallion in a small bowl. Mix until smooth. Taste and adjust. It should be savory, slightly sweet, and spicy enough to complement the mild pork.
7
Make the saeujeot dipping sauce. Combine the fermented shrimp with sesame oil, sugar, gochugaru, and scallion. The tiny shrimp should remain mostly intact, providing a briny, crunchy condiment.
8
Prepare the table accompaniments. Slice the raw garlic and fresh chilies. Arrange the pickled radish on a small plate.
9
Test the pork for doneness. Insert a chopstick or skewer into the thickest part. It should slide through with almost no resistance. The pork should feel very soft when pressed. If there is still significant resistance, continue simmering.
10
Remove the pork from the broth and let it rest on a cutting board for 10 minutes. Do not skip the resting period. It allows the juices to redistribute and makes slicing much easier.
11
Slice the pork against the grain into pieces about 5 mm thick and 5 to 7 cm wide. The slices should be large enough to fill a cabbage leaf but thin enough to be tender. Each slice should hold together but feel meltingly soft.
12
Arrange the sliced pork on a large platter. Surround with the salted cabbage leaves, and place the ssamjang, saeujeot sauce, garlic, chilies, and pickled radish in small dishes alongside.
13
To eat, take a cabbage leaf, place a slice or two of pork on it, add your choice of condiments, fold, and eat in one or two bites.

Key Ingredient Benefits

Pork belly: Rich in protein, B vitamins (particularly B1 and B12), and zinc. The boiling method allows some of the subcutaneous fat to render into the broth, reducing the final fat content compared to roasted or fried preparations.

Saeujeot (fermented shrimp): A traditional Korean condiment made from tiny shrimp fermented in salt. It contains probiotics, calcium (from the tiny edible shells), and a concentrated source of umami. Traditionally used as both a condiment and a seasoning in kimchi-making.

Doenjang: Korean fermented soybean paste that provides probiotics, isoflavones, and a complex savory flavor. Research on fermented soy products suggests they may support gut health and have antioxidant properties.

Napa cabbage: An excellent source of vitamin C, folate, and dietary fiber. It is low in calories and high in water content, making it an ideal fresh counterpart to the rich pork.

Why This Works

Boiling the pork gently rather than roasting or braising it keeps the meat exceptionally tender and moist. The low temperature slowly renders the fat and breaks down connective tissue without drying out the lean portions. The aromatics in the water, particularly the doenjang and ginger, subtly perfume the meat during its long cook.

The optional coffee in the boiling liquid is a common Korean technique. It adds color, helping the pork develop a warmer tone, and contributes a subtle roasted bitterness that complements the richness of the belly. It does not make the pork taste like coffee.

Salting the cabbage briefly wilts the leaves just enough to make them pliable for wrapping while preserving their freshness and crunch. Over-salting or salting too long turns them limp and overly salty. The 30 to 40 minute window produces the ideal balance.

The two dipping sauces offer different flavor profiles. Ssamjang is earthy, sweet, and spicy. Saeujeot is briny, funky, and sharp. Having both at the table lets each person customize their wraps, which is central to the communal pleasure of bossam.

Substitutions & Variations

Pork cut: Pork shoulder (butt) can be used for a leaner result with more meat and less fat. The cooking time may be slightly longer. Some recipes use both belly and shoulder, offering diners a choice.

Wraps: Fresh lettuce leaves (especially red leaf or butter lettuce) can supplement or replace the salted cabbage. Perilla leaves (kkaennip) are another traditional option.

Without saeujeot: If fermented shrimp is unavailable, a small amount of fish sauce mixed with sesame oil and scallion provides a similar briny, savory element.

Spicy variation: For a spicier experience, serve with a side of freshly made radish kimchi (geotjeori) in addition to the dipping sauces.

Serving Suggestions

Bossam is a complete communal meal when served with rice and a selection of banchan. Kimchi-jjigae or doenjang-jjigae alongside adds warmth, especially in colder months. The traditional pairing during kimjang season is with freshly made kimchi (geotjeori) and raw oysters, a combination that is particularly prized on Korea's western coast. Serve soju or makgeolli to drink.

Storage & Reheating

Leftover pork: Store sliced pork in an airtight container in the refrigerator for up to 3 days. It is excellent cold or at room temperature the next day, making it one of the better Korean dishes for leftovers.

Reheating: Gently warm the sliced pork in a steamer or microwave. Avoid high heat, which will dry it out and toughen the lean portions.

Broth: Strain and refrigerate the cooking broth for up to 3 days or freeze for up to 1 month. It makes an excellent base for soups or stews, particularly doenjang-jjigae.

Cabbage wraps: Salted cabbage is best prepared fresh. Leftover leaves can be refrigerated overnight but will lose crispness.

Nutrition Facts