Bossam

Ingredients

• pork belly200g
• water500ml
• sliced ginger10g
• garlic cloves3 piece
• onion50g
• Korean soybean paste (doenjang)1 tbsp
• peppercorns5 piece
• napa cabbage leaves50g
• kimchi30g
• sliced raw garlic10g
• green chili pepper1 piece
• ssamjang1 tbsp
• pickled radish30g

Instructions

1. 1

   Step 1

   Prepare the pork belly by rinsing it under cold water and trimming excess fat if desired.

2. 2

   Step 2

   In a large pot, add pork belly, water, sliced ginger, garlic cloves, onion, Korean soybean paste (doenjang), and a few peppercorns; bring to a boil.

3. 3

   Step 3

   Reduce heat and simmer the pork belly for about 60 minutes until tender, skimming off any impurities.

4. 4

   Step 4

   While the pork cooks, prepare the kimchi and radish slices for serving.

5. 5

   Step 5

   Once cooked, remove the pork belly and let it rest for 10 minutes before slicing into thin pieces.

6. 6

   Step 6

   Serve the sliced pork belly wrapped in lettuce or napa cabbage leaves with kimchi, sliced raw garlic, green chili peppers, and a dab of ssamjang (fermented soybean paste).

7. 7

   Step 7

   Optionally, accompany with steamed rice and pickled radish for a complete meal.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bossam can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.