Korean Bossam
Tender Korean pork belly slices served with salted napa cabbage, spicy radish salad, and ssamjang.
Equipment
- Large stockpot
- Large bowl
- Cutting board
- Sharp slicing knife
Ingredients
Pork
- 2 lb skin-on pork belly in one thick piece
- 8 cups water
- 1 medium yellow onion quartered
- 8 cloves garlic crushed
- 2 inch fresh ginger sliced
- 3 tbsp doenjang Korean soybean paste
- 2 tbsp rice wine or mirin
- 1 tbsp brown sugar
- 1 tsp whole black peppercorns
Cabbage and Radish Salad
- 1 small napa cabbage leaves separated
- 2 tbsp coarse salt
- 12 oz Korean radish or daikon cut into thin matchsticks
- 2 tbsp gochugaru
- 1 tbsp fish sauce
- 1 tbsp rice vinegar
- 2 tsp granulated sugar
- 2 whole scallions thinly sliced
For Serving
- 1/2 cup ssamjang
- 8 cloves raw garlic thinly sliced
- 2 whole green chiles thinly sliced
Instructions
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.
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.
Nutrition
Calories: 610kcalCarbohydrates: 18gProtein: 28gFat: 47gSaturated Fat: 17gCholesterol: 95mgSodium: 980mgFiber: 3gSugar: 10g