Bossam is a Korean shared meal of tender sliced pork wrapped in salted napa cabbage with punchy condiments.
A gentle aromatic simmer seasons the belly, while crisp cabbage and spicy radish balance its richness.
Rest the pork before slicing so the layers hold together without losing their moisture.
Serving Suggestions
Set everything on the table and let diners build wraps with ssamjang, garlic, chile, and radish salad.
Recipe Notes
The pork can be simmered one day ahead, chilled in its liquid, and rewarmed before slicing.
Korean Bossam
Tender Korean pork belly slices served with salted napa cabbage, spicy radish salad, and ssamjang.
Ingredients
Equipment
Method
Salt the Cabbage:
- Sprinkle cabbage leaves with coarse salt, especially along the thick ribs. Rest for 60 minutes, turning once, then rinse twice and drain well.
Simmer the Pork:
- Place pork belly, water, onion, garlic, ginger, doenjang, rice wine, brown sugar, and peppercorns in a stockpot. Bring to a boil, skim, then cover partially and simmer gently for 60 to 70 minutes.
- The pork is ready when a skewer enters easily but the meat still holds together. Transfer to a board and rest for 15 minutes.
Make the Radish Salad:
- Toss radish with gochugaru, fish sauce, vinegar, sugar, and scallions. Rest for 15 minutes and adjust the seasoning.
Slice and Serve:
- Slice the pork belly across the grain into irregular 1/4-inch pieces. Arrange with cabbage, radish salad, ssamjang, garlic, and chile so each person can build wraps.
Nutrition
Notes
- A bare simmer keeps the pork tender while preserving clean slices.
- Refrigerate pork and accompaniments separately for up to three days; rewarm pork gently in a little strained cooking liquid.
