Bossam (Boiled Pork Wraps)
User Reviews
4.6
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Servings
6
-
Course
Main Course
-
Cuisine
Korean
Bossam (Boiled Pork Wraps)
Description
The Bossam recipe centers on pork belly boiled in a flavorful broth made from water, onion, scallions, garlic, ginger, black peppercorns, fermented soybean paste (doenjang), salt, bay leaves, and a small amount of instant coffee or beer to add subtle umami notes. After the initial boil, the pork simmers gently until tender over about 45 to 50 minutes. Cooling the meat in its cooking liquid helps it retain moisture and tenderness.
Once cooked, the pork belly is sliced thinly and served alongside salted Napa cabbage or alternative leafy greens that have been softened by soaking in salted water. Frequent side dishes include spicy radish salad (musaengchae) and salted shrimp, sometimes mixed with chili powder and sesame oil, providing contrasting textures and bold flavors to complement the rich meat.
Bossam is commonly enjoyed as a build-your-own wrap dish, assembling meat and condiments in the cabbage leaves for a balanced bite. This approach highlights fresh greens and fermented condiments balancing the richness of the pork.
Using an appropriately sized pot to minimize excess water ensures the broth remains concentrated. Keeping leftover pork in its cooking liquid during storage preserves juiciness, and reheating in the broth prevents drying.
Ingredients
For the wraps
- Napa cabbage or red or green leaf lettuce, tender inner parts, salted
- (Dissolve 1/2 cup coarse salt in 4 cups of water, and soak the cabbage leaves until softened, 2 to 4 hours. Rinse and drain well.)
- Radish salad musaengchae
- salted shrimp use it as is or mix with a little bit of gochugaru, sesame oil and seeds, and chopped scallion, saewujeot
For the meat
- 2 pork belly about 2.5 pounds, whole fresh, about 3-inch wide cut
- 1/2 onion medium
- 2 - 3 scallion white parts of large
- 7 - 8 garlic plump cloves
- 1 inch ginger thumb size, sliced
- 1 teaspoon black peppercorns whole
- 1.5 tablespoons doenjang fermented soybean paste
- 1 teaspoon instant coffee or a small bottle (or can) of beer - 12 ounces, or a cup of brewed coffee
- 1 teaspoon salt
- 2 bay leaf
- 7 to 8 cups water if using brewed coffee or beer, reduce the amount of water by the equal amount, see note
Instructions
- In a pot, bring water and all the brine ingredients to a boil over medium high heat, and continue to boil for 5 minutes.
- Add the pork belly, bring it to a boil. and boil for about 5 minutes, uncovered. Reduce the heat to medium, and cook, covered, until the meat is very tender, 45 to 50 minutes. Cut a small slice and try if tender at 40 minute point before cooking longer. Turn the heat off, and cool the meat in the cooking liquid. This will keep the meat moist.
- Thinly slice the meat and serve with the salted cabbage (or lettuce), saewujeot, and musaengchae.
Notes
- Select a pot size that fits the pork belly without excess water to maintain broth flavor concentration.
- Store leftover pork immersed in the cooking liquid to keep it moist; reheat by boiling in the liquid.
User Reviews
Overall Rating
4.6
You'll Also Love
