Bossam is a beloved Korean dish of tender, slowly simmered pork belly served with crisp lettuce leaves, spicy radish salad, and a punchy ssamjang dipping sauce. It works because the gentle boiling method renders the fat and keeps the meat incredibly juicy, while the array of accompaniments lets everyone build their own perfect bite. This recipe brings the Korean banquet experience to your home table.
Ingredients
- 3 lb (1.4 kg) pork belly, skin on, in one piece
- 1 onion, quartered
- 1 leek, white part only, halved lengthwise
- 6 cloves garlic, smashed
- 1 thumb-sized piece of 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 tbsp (30 g) brown sugar
- 1 tbsp (15 g) whole black peppercorns
- 2 bay leaves
- 8 cups (2 L) water, or enough to cover the pork
For the ssamjang (dipping sauce):
- 1/4 cup (60 g) doenjang (Korean soybean paste)
- 2 tbsp (30 g) gochujang (Korean chili paste)
- 1 tbsp (15 ml) honey or sugar
- 1 tbsp (15 ml) sesame oil
- 1 tsp toasted sesame seeds
- 1 garlic clove, minced
- 1 scallion, finely chopped
For serving:
- 2 heads red leaf or butter lettuce, leaves separated and washed
- 1 cup (100 g) kimchi, sliced (optional)
- 1 recipe of quick pickled radish (see Variations)
- Cooked short-grain rice, for serving
Instructions
- Rinse the pork belly under cold water and pat dry. Place it in a large pot that fits it snugly.
- Add the onion, leek, garlic, ginger, scallions, soy sauce, mirin, brown sugar, peppercorns, and bay leaves to the pot. Pour in the water—it should cover the pork completely. If not, add more water.
- 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 for 1 hour 30 minutes, or until the pork is fork-tender and easily pierced with a knife.
- While the pork cooks, make the ssamjang: in a small bowl, mix together the doenjang, gochujang, honey, sesame oil, sesame seeds, garlic, and scallion. Set aside.
- When the pork is done, remove it from the pot and let it rest on a cutting board for 10 minutes. (The internal temperature should read 145°F (63°C) or higher, which is the USDA FSIS safe minimum for whole cuts of pork.)
- Slice the pork into 1/4-inch (6 mm) thick pieces. Arrange on a serving platter.
- Serve with lettuce leaves, ssamjang, kimchi, pickled radish, and rice. To eat, place a slice of pork on a lettuce leaf, add a dab of ssamjang and any other toppings, then wrap and enjoy.
Tips
- Substitutions: If you can’t find doenjang, use miso paste (it’s a bit sweeter, so adjust salt). For gochujang, you can substitute sriracha mixed with a little miso, but the flavor will be less complex.
- Don’t skip the rest: Letting the pork rest after cooking allows the juices to redistribute, making it more tender and easier to slice cleanly.
- Slice against the grain: For the most tender bites, slice the pork against the grain of the meat fibers.
- Common mistake: Boiling the pork too vigorously can make it tough. Keep the heat low and maintain a gentle simmer.
Serving Suggestions
Serve bossam as a main course with steamed rice and a variety of banchan (Korean side dishes) like seasoned spinach, bean sprouts, or cucumber salad. For a more casual meal, set up a DIY wrap bar with all the accompaniments and let guests assemble their own. Bossam also pairs well with a crisp Korean pear or apple slices for a refreshing contrast.
Variations
- Quick Pickled Radish: Thinly slice 1 daikon radish and toss with 1/4 cup (60 ml) rice vinegar, 2 tbsp (30 g) sugar, and 1/2 tsp salt. Let sit for 30 minutes before serving.
- Spicy Bossam: After boiling, toss the sliced pork with 2 tbsp gochujang and 1 tbsp sesame oil before serving.
- Bossam with Cabbage: Use napa cabbage leaves instead of lettuce for a more traditional wrap. Blanch the leaves in boiling water for 30 seconds to soften.
- Pork Shoulder Option: You can use pork shoulder (butt) instead of belly; it’s leaner but still flavorful. Increase cooking time to 2 hours.
Storage and Reheating
Refrigerate leftover pork in an airtight container for up to 4 days. The ssamjang will keep for 1 week. To reheat, place the pork slices in a skillet with a splash of water over medium heat, or microwave in 30-second intervals until warmed through. The pork can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make bossam in a slow cooker? Yes. Brown the pork first, then cook on low for 6-8 hours with the same aromatics and liquid. The result will be very tender, though you may miss some of the depth from stovetop simmering.
Do I need to remove the skin? No, the skin helps keep the meat moist during cooking. You can remove it after slicing if you prefer, or leave it on for extra texture.
What if I can’t find pork belly with skin? Skinless pork belly works fine; just watch that it doesn’t dry out. You can also use pork shoulder for a leaner version.
Is the cooking liquid used for anything? You can strain it and use it as a broth for soups or stews, but it’s quite salty. It’s also great for cooking rice.
Can I make ssamjang ahead of time? Yes, it keeps well in the refrigerator for up to a week. Bring it to room temperature before serving.
What if I don’t have mirin? Use dry white wine or a splash of rice vinegar with a pinch of sugar. The flavor will be slightly different but still good.
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More recipes to cook
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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