Bossam (Korean Boiled Pork Belly Wraps)

For bossam wraps

• bunch Assorted lettuce
• bunch perilla leaves (kkennip) optional
• cabbage kimchi freshly made kimchi preferred
• bunch fresh oysters optional
• 2 tbsp Salted shrimp
• 5-7 cloves fresh garlic sliced
• 1-2 fresh green chilies sliced

For pickling cabbage

• 1 head (about 2 lb, 900 g)) small napa cabbage quartered
• 4 tbsp kosher salt see note below

For pork belly

• 2 1/2 lb (1.2 kg) thick pork belly preferably skin removed
• pinches salt and pepper to season
• 2 onion roughly sliced
• 1 apple roughly sliced
• 10 cloves garlic
• 2 bay leaves crumbled
• 1/2 cup (120 ml) sweet rice wine (mirim)
• 1 tbsp ginger paste
• 1 Asian leek, optional roughly sliced

For radish salad

• 1 1/4 lb (560 g) Korean radish or daikon radish peeled
• 1/2 cup (120 ml) Korean corn syrup (mulyeot)
• 2 tsp salt
• 2-3 tbsp Korean chili flakes (gochugaru)
• 1 tbsp Korean fish sauce
• 1/2 tbsp Salted shrimp
• 1 tbsp minced garlic 
• 1/2 tbsp sugar
• 1 tbsp Korean plum extract (maeshil-cheong) optional
• 1 tsp ginger paste
• 2 green onion fienly chopped

For bossam sauce (ssamjang)

• 3 tbsp Korean soybean paste (doenjang)
• 1 tbsp Korean chili paste (gochujang)
• 2 tsp minced garlic 
• 1 tbsp Korean plum extract (maeshil-cheong) or water
• 2 tsp sesame oil