Bossam (Korean Boiled Pork Belly Wraps)
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
55 mins
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Servings
8 people
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Calories
879 kcal
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Course
Main Course
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Cuisine
Korean
Bossam (Korean Boiled Pork Belly Wraps)
Description
Bossam (Korean Boiled Pork Belly Wraps) centers on pork belly slowly simmered with onion, apple, garlic, bay leaf, sweet rice wine, and ginger, producing tender and flavorful meat infused with subtle sweetness and aromatics. The napa cabbage is salted and lightly pickled, providing a gentle acidity that brightens each bite. Alongside, a radish salad seasoned with Korean chili flakes, fish sauce, and plum extract adds a spicy and tangy crunch. Leafy greens like lettuce and optional perilla leaves are used to wrap slices of pork along with garlic, chili, salted shrimp, and kimchi for a traditional bite.
The pork cooking method involves briefly heating over medium-high and then simmering on low heat to retain moisture and tenderness. This dish is meant to be eaten by wrapping combined ingredients in fresh greens, making each wrap customizable with spicy and fermented condiments. The balance of fatty pork, crisp greens, and tangy sides defines its layered taste and texture.
Preparing the cabbage ahead using a salt brine or dry salting method softens and flavors the leaves appropriately. The sauce blends Korean soybean paste, chili paste, and plum extract, providing a savory and slightly sweet dip to accompany the wraps. Combining all components at the table invites interactive eating with fresh textures and bold Korean seasonings.
Ingredients
For bossam wraps
- bunch lettuce assorted
- bunch perilla leaves optional, kkennip
- kimchi freshly made kimchi preferred, cabbage
- bunch oyster optional, fresh
- 2 tbsp salted shrimp
- 5-7 cloves garlic sliced, fresh
- 1-2 green chili sliced, fresh
For pickling cabbage
- 1 head (about 2 lb, 900 g)) Napa cabbage quartered, small
- 4 tbsp kosher salt see note below
For pork belly
- 2 1/2 lb (1.2 kg) pork belly preferably skin removed, thick
- pinches salt to season
- pinches black pepper to season
- 2 onion roughly sliced
- 1 apple roughly sliced
- 10 cloves garlic
- 2 bay leaf crumbled
- 1/2 cup (120 ml) sweet rice wine mirim
- 1 tbsp ginger paste
- 1 asian leek roughly sliced, optional
For radish salad
- 1 1/4 lb (560 g) Korean radish peeled, or daikon radish
- 1/2 cup (120 ml) corn syrup Korean, mulyeot
- 2 tsp salt
- 2-3 tbsp gochugaru Korean chili flakes
- 1 tbsp fish sauce Korean
- 1/2 tbsp salted shrimp
- 1 tbsp garlic minced
- 1/2 tbsp sugar
- 1 tbsp Korean plum extract optional, maeshil-cheong
- 1 tsp ginger paste
- 2 green onion fienly chopped
For bossam sauce (ssamjang)
- 3 tbsp Korean soybean paste aka doenjang
- 1 tbsp gochujang Korean chili paste
- 2 tsp garlic minced
- 1 tbsp Korean plum extract or water, maeshil-cheong
- 2 tsp sesame oil
Instructions
To pickle the cabbage
- Use the yellow inner part of napa cabbage. Quarter the cabbage lengthwise. Depending on the size of your cabbage, you might only need 2 of them. Rinse the cabbage with water and drain.
- In a large shallow mixing bowl, place the cabbage pieces and sprinkle salt over the cabbage trying to reach in between the layers of leaves, especially the thick white stem parts. Let the cabbage sit for 50 minutes, turning them upside down 2-3 times. Rinse the cabbage once and squeeze out the extra moisture.
To cook pork belly
- In a large, heavy bottom pot, put in diced onion followed by sliced apples. Season pork belly with salt and pepper and place it on top. Add the garlic and crumbled bay leaves.
- In a small mixing bowl, mix together sweet rice wine and ginger puree, and drizzle it around the pork belly. Top the pork belly with sliced leek (or green onion).
- Cover with lid and let it cook over medium high heat for 5 minutes. Reduce the heat to low and simmer for 40-50 minutes depending on the thickness of your meat.
- Let the pork rest in the pot for 10 minutes, then slice it.
To make spicy radish salad
- Slice radish into 1/4-inch thick matchsticks. Place them in a mixing bowl.
- Add corn syrup and 1 tablespoon of salt. Toss well and let it sit for 30-45 minutes. You will see lots of moisture come out from the radish. Squeeze out the moisture firmly and put the radish in to another mixing bowl.
- Add the Korean chili flakes, Korean fish sauce, salted shrimp, sugar, garlic, Korean plum extract (optional), ginger puree, sesame seeds, and green onion. Mix well and chill in the refrigerator until ready to serve.
To make bossam sauce
- In a small bowl, combine Korean soybean paste, Korean chili paste, garlic, Korean plum extract (optional), and sesame oil. Mix well and chill until ready to serve.
To serve bossam
- Put pork belly slices on a large serving platter and arrange the spicy radish salad, salted cabbage, and other wrap materials around it.
- To make a wrap, place a piece of pork belly on a cabbage leaf, lettuce or perilla leaf. Dot with bossam sauce, and top with a tiny bit of salted shrimp, raw garlic, green chili, and serve. You can also use a piece of cabbage kimchi to wrap a pork.
Notes
- Prepare the napa cabbage in advance by soaking it overnight in a salt brine to achieve a slightly wilted texture and enhanced flavor.
- When salting the cabbage directly, distribute salt between leaves and particularly on thick stems, allowing around 50 minutes for the salting process with occasional turning.
- Use assorted lettuce and perilla leaves for variety in wraps and fresh textures.
- Serve immediately after assembling wraps to maintain the freshness and crispness of greens and pickled cabbage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 879 kcal
% Daily Value*
| Calories | 879kcal | 44% |
| Carbohydrates | 34g | 11% |
| Protein | 15g | 30% |
| Fat | 77g | 118% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 35g | 175% |
| Cholesterol | 102mg | 34% |
| Sodium | 4487mg | 187% |
| Potassium | 609mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 22g | 44% |
| Vitamin A | 842IU | 17% |
| Vitamin C | 25mg | 28% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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