Bossam is a beloved Korean dish of tender, slow-braised pork belly served with crisp lettuce or perilla leaves, spicy radish salad, and a punchy ssamjang dipping sauce. It’s a celebration food—often enjoyed at gatherings—but surprisingly simple to make at home. The pork is simmered with aromatics until meltingly soft, then sliced and wrapped in leaves with a bit of rice and condiments. This recipe delivers authentic flavor with clear steps and practical tips for a perfect result.
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-size piece ginger, sliced
- 1 Korean pear or 1 apple, quartered (optional, adds sweetness)
- 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 ml) doenjang (Korean soybean paste) or miso
- 1 cinnamon stick
- 4 whole dried shiitake mushrooms (optional)
- 6 cups (1.4 L) water
- For serving: lettuce leaves (red leaf or green leaf), perilla leaves (if available), steamed short-grain rice, ssamjang (store-bought or homemade), and kimchi
Instructions
- Rinse the pork belly under cold water and pat dry. If the skin has any hairs, singe them off with a kitchen torch or by holding the skin side over a gas flame briefly, then scrape with a knife.
- Place the pork in a large pot that fits it snugly. Add the onion, leek, garlic, ginger, pear or apple (if using), soy sauce, mirin, brown sugar, doenjang, cinnamon stick, dried mushrooms (if using), and water. The liquid should mostly cover the pork; add more water if needed.
- 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 to 1 hour 45 minutes, turning the pork once halfway, until the meat is fork-tender and easily pierced.
- Remove the pot from heat and let the pork rest in the broth for 15 minutes. Then transfer the pork to a cutting board and let it cool slightly, about 10 minutes.
- While the pork cools, prepare the ssamjang if making homemade: mix 3 tbsp (45 g) doenjang, 1 tbsp (15 g) gochujang, 1 tsp (5 ml) sesame oil, 1 tsp (5 ml) honey, and 1 minced garlic clove. Set aside.
- Slice the pork into 1/4-inch (6 mm) thick pieces. The skin should be soft and gelatinous.
- Serve the pork warm with lettuce and perilla leaves, rice, ssamjang, and kimchi. To eat, place a slice of pork on a leaf, add rice and a dab of ssamjang, then wrap and enjoy.
Tips
- Substitutions: If you can’t find pork belly with skin, use skinless pork belly or pork shoulder—cooking time may be slightly shorter. Doenjang can be replaced with miso, but the flavor will be milder. Mirin can be swapped with dry sherry or a splash of rice vinegar plus a pinch of sugar.
- Don’t skip the rest: Letting the pork rest in the broth keeps it moist and allows the flavors to penetrate. Slicing too soon can cause the meat to dry out.
- Make it ahead: The pork can be braised a day ahead and refrigerated in the broth. Reheat gently in the broth before serving—this actually improves the flavor.
- Common mistake: Boiling too vigorously can make the pork tough and the broth cloudy. Keep the heat low so the surface barely shimmers.
Serving Suggestions
Serve bossam as a centerpiece for a Korean-style meal. Accompany with a bowl of steamed rice, fresh lettuce and perilla leaves, and a variety of banchan (side dishes) such as kimchi, pickled radish, or seasoned bean sprouts. For a lighter touch, add sliced garlic and green chili peppers to the wraps. Bossam is also fantastic with a side of warm doenjang jjigae (soybean paste stew).
Variations
- Spicy Bossam: Add 1-2 tbsp (15-30 g) gochujang to the braising liquid for a spicy kick.
- Garlic-Butter Bossam: After slicing, sear the pieces in a hot pan with butter and garlic for a crispy edge.
- Herb-Infused: Add fresh herbs like lemongrass, star anise, or bay leaves to the broth for a different aromatic profile.
- Alternative Cuts: Use pork shoulder or pork butt for a leaner, but still tender, result. Adjust cooking time to 2 hours or until fork-tender.
Storage and Reheating
Store leftover pork in an airtight container with a little broth to keep it moist. It will keep in the refrigerator for up to 4 days. To reheat, place the pork and broth in a saucepan and warm over medium-low heat until heated through, or microwave individual portions in 30-second intervals. The broth can also be strained and used as a base for soups or sauces. For longer storage, freeze the pork in the broth for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use pork belly without skin? Yes, skinless pork belly works, but the skin adds a nice gelatinous texture. If using skinless, reduce cooking time by about 15 minutes to prevent overcooking.
What if I don’t have Korean pear? Use a regular apple or a few slices of Asian pear. The fruit adds a subtle sweetness and helps tenderize the meat.
Can I make this in a pressure cooker? Absolutely. Cook on high pressure for 45 minutes, then natural release for 15 minutes. The result is just as tender and saves time.
Is it necessary to use doenjang? No, but it adds depth. If you skip it, add an extra tablespoon of soy sauce and a teaspoon of miso or a pinch of salt to balance.
How do I know when the pork is done? The pork is done when it’s fork-tender—a knife should slide in with little resistance. The internal temperature should reach 145°F (63°C) as a safe minimum, but for braised pork belly, you’ll likely exceed that; the key is tenderness, not temperature.
Can I use the braising liquid for something else? Yes! Strain and cool it, then use it as a base for soups or to cook vegetables. It freezes well for up to 3 months.
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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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