Bossam is a beloved Korean dish of tender, slow-cooked pork belly served with crisp lettuce or perilla leaves, spicy kimchi, and a punchy ssamjang dipping sauce. It works because the rich, unctuous pork is balanced by the bright, fermented heat of the kimchi and the freshness of the greens, creating a perfect bite every time. This version uses a simple braising liquid of garlic, ginger, and soy, and lets the pork shine as the centerpiece of a fun, interactive meal.
Ingredients
- 3 lb (1.4 kg) pork belly, skin on or off (skin-on is traditional)
- 1 large onion, quartered
- 1 head garlic, halved crosswise
- 1 (2-inch) piece ginger, sliced
- 2 scallions, cut into 2-inch pieces
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) mirin or dry white wine
- 2 tablespoons (25 g) brown sugar
- 8 cups (1.9 L) water, or enough to cover the pork
- 1 head green leaf lettuce or 2 heads butter lettuce, leaves separated and washed
- 1 cup (240 ml) kimchi, chopped if large
- 1 cup (240 ml) ssamjang (Korean dipping sauce, store-bought or homemade)
- Optional: 1 cup (240 ml) sliced garlic, 1 cup (240 ml) sliced green chilies, perilla leaves
Instructions
- Place the pork belly in a large pot or Dutch oven. Add the onion, garlic, ginger, scallions, soy sauce, mirin, and brown sugar. Pour in enough water to cover the pork by about 1 inch (2.5 cm). Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface.
- Cover and simmer gently for 1 hour 30 minutes to 2 hours, until the pork is very tender and easily pierced with a fork. Check occasionally and add more water if needed to keep the pork submerged.
- Remove the pork from the liquid and let it rest on a cutting board for 10 minutes. Reserve the cooking liquid if you like to serve it as a dipping broth (optional).
- When cool enough to handle, slice the pork into 1/4-inch (0.6 cm) thick slices, cutting against the grain. If the skin is on, you can leave it attached or remove it before slicing.
- Serve the sliced pork warm with lettuce leaves, kimchi, ssamjang, and optional garlic, chilies, and perilla leaves. To eat, place a slice of pork on a leaf, add a bit of kimchi and ssamjang, and wrap it up.
Tips
- For extra flavor, you can add a few slices of dried kelp (dashima) or a spoonful of doenjang (Korean soybean paste) to the braising liquid. This adds depth without overpowering the pork.
- If you can’t find ssamjang, mix 2 parts gochujang (Korean chili paste) with 1 part doenjang and a splash of sesame oil and honey. This will be a bit spicier and less savory than store-bought, but still delicious.
- Don’t rush the simmering. The low, slow cooking is what makes the pork so tender. If you’re short on time, you can use a pressure cooker: cook on high pressure for 45 minutes, then natural release for 15 minutes.
- Slice the pork while it’s still warm, but not piping hot, to prevent it from falling apart. If it crumbles, it’s not a problem—just pile it on the leaves.
Serving Suggestions
Serve bossam as a main course with steamed rice and a simple side of pickled radish or cucumber salad. It’s also great with a bowl of warm doenjang jjigae (soybean paste stew) on the side. For a lighter meal, skip the rice and load up on lettuce wraps.
Variations
- Spicy Bossam: Add 2 tablespoons of gochugaru (Korean red pepper flakes) to the braising liquid for a subtle heat.
- Herb-Infused: Add a handful of fresh herbs like cilantro or Thai basil to the braising liquid for a fresh twist.
- Smoked Pork: Use smoked pork belly for a deeper, smokier flavor. Reduce the soy sauce to 1/4 cup (60 ml) to balance the saltiness.
Storage and Reheating
Leftover pork can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a skillet over medium heat with a splash of water or broth, cover, and warm until heated through, about 3-4 minutes. Alternatively, microwave in 30-second bursts. The pork will dry out if reheated too aggressively, so keep it moist. You can also freeze the cooked pork for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use pork shoulder instead of belly? Yes, pork shoulder (or butt) works well and is leaner. It may take a bit longer to become tender, so simmer for up to 2 1/2 hours. The flavor will be slightly less rich but still delicious.
Do I have to use mirin? No, you can substitute with dry white wine, apple juice, or even water with a teaspoon of sugar. Mirin adds a subtle sweetness and depth, but it’s not essential.
What if I don’t have a pot large enough? You can cut the pork belly into 2-3 large chunks to fit your pot. The cooking time stays the same.
Can I make this in advance? Yes, you can cook the pork a day ahead and refrigerate it in the cooking liquid. The next day, slice and reheat gently in the liquid or in a skillet. The flavor actually improves overnight.
Is it safe to eat pork that is slightly pink? Pork should be cooked to a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest, per USDA FSIS guidelines. However, for bossam, the pork is simmered for a long time, so it will be well above this temperature and fully cooked. Always check with a food thermometer in the thickest part to be safe.
What can I use instead of perilla leaves? If you can’t find perilla leaves, use additional lettuce or even steamed cabbage leaves. The flavor will be different, but the wrap will still be delicious.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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