Melt-in-your-mouth Korean Bossam
Tender, succulent boiled pork belly sliced thin and served with flavorful aromatics. It’s the ultimate comfort food that feels like a warm hug from Korea.
90 min
Medium
Coreana
3 servings
The story behind
I remember sitting at a crowded wooden table, steam rising from a platter just like this one. Bossam is all about the 'wrap'—taking a piece of pork, dipping it in sauce, and tucking it into a leafy green. It’s traditionally a celebratory meal, often eaten during the Kimchi-making season. I personally love it for a late-night dinner when you want something satisfying but not greasy. Pair it with a crisp Makgeolli (rice wine) to cut through the richness of the pork. It's best enjoyed as a centerpiece for a long dinner with your favorite people.
Instructions
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1Fill a large pot with enough water to submerge the pork. Add the onion, garlic, ginger, soybean paste, and peppercorns.
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2Bring the liquid to a boil, then carefully add the pork belly slab.
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3Reduce heat to medium-low and let it simmer for about an hour until the meat is perfectly tender.
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4Turn off the heat and let the meat sit in the broth for 10 minutes—this keeps it extra juicy.
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5Carefully take the pork out and slice it into bite-sized pieces.
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6Plate the slices and serve alongside fresh lettuce leaves, radish salad, and some spicy ssamjang sauce for dipping.
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