Name: Korean Pork Belly Bossam (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 3 lb Pork belly-skin on or off; 1 Yellow Onion-quartered; 6 Garlic cloves-smashed; 1 tbsp Black peppercorns; 2 tbsp Korean soybean paste (Doenjang); 1 tbsp Korean coffee powder; 10 Dried shiitake mushroom; 12 cups Water; 2 tbsp Korean soybean paste (Doenjang); 1 tbsp Gochujang (Korean chili paste); 1 tbsp Sesame oil; 1 tsp Minced garlic; 1 tsp Sesame seeds; 1/2 tsp Sugar; 1 head Napa cabbage-separated into leaves; 1 Korean radish (Mu)-julienned; 1 Green bell pepper-sliced; 1 Jalapeno-thinly sliced; As needed Kimchi; As needed Garlic cloves-sliced

Recipe tier

A simplified version of Bossam, perfect for weeknight dinners. Uses readily available ingredients and straightforward cooking methods.

Total 1h 30m

Serves 6 servings

Steps 6

Ingredients 20

Pork Belly
3 lb 1.36 kg Pork belly-skin on or off
Boiling liquid
1 1 Yellow Onion-quartered
6 6 Garlic cloves-smashed
1 tbsp 15 mL Black peppercorns
2 tbsp 30 mL Korean soybean paste (Doenjang)
1 tbsp 15 mL Korean coffee powder
10 10 Dried shiitake mushroom
12 cups 2.8 L Water
Ssamjang (Dipping Sauce)
2 tbsp 30 mL Korean soybean paste (Doenjang)
1 tbsp 15 mL Gochujang (Korean chili paste)
1 tbsp 15 mL Sesame oil
1 tsp 5 mL Minced garlic
1 tsp 5 mL Sesame seeds
tsp 2.5 mL Sugar
Bossam Accompaniments
1 head 1 head Napa cabbage-separated into leaves
1 1 Korean radish (Mu)-julienned
1 1 Green bell pepper-sliced
1 1 Jalapeno-thinly sliced
As needed As needed Kimchi
As needed As needed Garlic cloves-sliced

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Equipment

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Instructions

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In a large pot, combine all Boiling Liquid ingredients. Bring to a boil over high heat. Once boiling, reduce heat to medium-low and add the Pork Belly.
Simmer for 60-70 minutes, or until the pork is cooked through and tender. The internal temperature should reach 160°F (71°C).
While the pork is cooking, prepare the Ssamjang. In a small bowl, combine all Ssamjang ingredients and mix well. Set aside.
Prepare accompaniments: Wash and separate Napa cabbage leaves. Julienne the Korean radish and slice the green bell pepper, jalapeño, and garlic. Set aside.
Once the pork is cooked, remove it from the pot and let it rest for 10 minutes. Then, slice the pork thinly against the grain.
To serve, place a slice of pork on a Napa cabbage leaf. Add a dollop of Ssamjang, kimchi, radish, garlic, green pepper and jalapeño slices. Wrap the cabbage leaf around the fillings and enjoy.