Authentic Korean Bossam Recipe: Your Step-by-Step Guide to Deliciousness

Ingredients

  • 1.5 kg pork belly
  • 2 large onions, halved
  • 10 cloves garlic
  • 2 leeks, chopped
  • 2 cups water
  • 1 cup soy sauce
  • 1/2 cup white sugar
  • 1/4 cup rice wine
  • 1 tablespoon peppercorns
  • 1 cup Daikon radish, thinly sliced
  • 1 cup Korean red pepper paste (Gochujang)
  • 1 cup Napa cabbage kimchi
  • 1 cup fresh lettuce leaves
  • 1 cup fresh perilla leaves
  • 1 cup thinly sliced green onions
  • 1 cup thinly sliced cucumbers
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced jalapenos
  • For serving: Steamed white rice and Ssamjang (Korean bbq sauce)

Steps and instructions

  1. Place the pork belly in a large pot. Add the onions, garlic, leeks, water, soy sauce, sugar, rice wine, and peppercorns.
  2. Bring the pot to a boil over high heat, then reduce to medium-low and simmer covered for about 2 hours, until the pork is tender.
  3. While the pork is cooking, prepare your wraps and garnishes. Wash the lettuce and perilla leaves and set them aside to dry.
  4. Thinly slice the radish, cucumber, carrot, and jalapenos. Set them aside.
  5. Once the pork is tender, remove it from the pot and set it aside to cool.
  6. When the pork is cool enough to handle, slice it into thin pieces.
  7. To assemble the bossam, take a leaf of lettuce and a leaf of perilla. Add a slice of pork, a spoonful of rice, a dollop of Ssamjang, and a few slices of garnishes. Top with a bit of kimchi and wrap it up.
  8. Repeat the assembly process for the remaining ingredients.
  9. Serve immediately and enjoy.

Tools for making

  • Cutting board - Used for slicing and preparing ingredients.
  • Chef's knife - Essential for cutting and slicing the pork belly and vegetables.
  • Large pot - Used for boiling the pork belly and making the broth.
  • Tongs - Handy for handling the hot pork belly during cooking and slicing.
  • Strainer - Needed to strain the pork broth after cooking.
  • Serving plates and bowls - Used for serving the bossam wraps and garnishes.
  • Chopsticks - Ideal for assembling the bossam wraps.
  • Spoons - Used for measuring and stirring ingredients.
  • Small bowls - For holding the Ssamjang and other condiments.
  • Plates and bowls for garnishes - Used for holding the prepared radish, cucumber, carrot, jalapenos, and kimchi.

Recipe variations

  • Use different cuts of meat such as beef brisket or pork shoulder instead of pork belly.
  • Experiment with different marinades or sauces. For example, try a spicy gochujang-based marinade or a teriyaki glaze.
  • Add additional vegetables to the wraps, such as sliced bell peppers or shredded cabbage.
  • Try different types of kimchi, such as radish kimchi or cucumber kimchi.
  • For a vegetarian or vegan option, substitute the pork with marinated tofu or tempeh.
  • Instead of lettuce wraps, serve the bossam over steamed rice or as a filling for tacos or sliders.
  • Add a crunchy element by topping the bossam with crushed roasted peanuts or sesame seeds.
  • For a spicy kick, incorporate sliced jalapenos or other hot peppers into the wraps.
  • Experiment with different dipping sauces, such as a tangy soy ginger sauce or a creamy peanut sauce.
  • For a fusion twist, serve the bossam with tortillas or flatbreads instead of traditional Korean wraps.

Recipe overview

Get ready to delve into the world of Korean cuisine with this delicious Bossam recipe. Bossam is a traditional Korean dish that consists of boiled pork belly served with fresh and pickled vegetables. All these are wrapped in lettuce or perilla leaves and slathered with flavorful sauces. In this recipe, we'll guide you step-by-step on how to achieve the tender, melt-in-your-mouth pork and the perfect combination of condiments. Expect a burst of flavors with each bite from the tender pork, spicy and tangy pickles, crunchy fresh vegetables, and the unique taste of perilla leaves. This dish is perfect as a main course for a hearty dinner or when you have guests to impress. Enjoy the process and most especially, the result of this wonderful Bossam recipe.

Common questions

  1. How long does it take to cook the pork belly?
  2. It takes about 2 hours to simmer the pork belly until it becomes tender.
  3. What kind of pork should I use for bossam?
  4. Use pork belly for this recipe.
  5. Do I need to marinate the pork belly?
  6. No, there is no need to marinate the pork belly. It will be cooked with the other ingredients to develop flavor.
  7. What is Ssamjang?
  8. Ssamjang is a Korean BBQ sauce that is commonly used as a condiment in bossam. It is made with soybean paste, chili paste, sesame oil, garlic, and other ingredients.
  9. Can I use a different type of cabbage instead of Napa cabbage?
  10. While Napa cabbage is traditionally used in bossam, you can use other types of cabbage if Napa cabbage is not available.
  11. Can I make this recipe vegetarian?
  12. Yes, you can make a vegetarian version of bossam by using tofu or seitan instead of pork belly.

Serving dishes and utensils

  • Cutting board - A sturdy surface for slicing and preparing ingredients.
  • Chef's knife - Essential for cutting and slicing the pork belly and other ingredients.
  • Large pot - Used for boiling and simmering the pork belly.
  • Tongs - Useful for handling the hot pork belly and transferring it to a cutting board.
  • Bowls - To serve the sliced pork belly and various garnishes.
  • Plates - For serving the assembled bossam wraps.
  • Spoons - For portioning out rice, Ssamjang, and other condiments.
  • Chopsticks - Traditional utensil for eating bossam and picking up garnishes.
  • Serving platter - Optional, for a more visually appealing presentation.

Origin stories

Bossam is a beloved dish from Korea that involves wrapping a slice of tender, simmered pork belly with a spicy, savory, and tangy assortment of condiments in a crisp lettuce leaf. The joy of Bossam lies not only in its variety of flavors but also in the communal aspect of its preparation and consumption. Traditionally, it is a dish shared among family and friends, who gather around the table to construct their wraps according to personal preference. The word "bossam" in Korean translates to "wrapped" or "packaged," aptly describing the process of gathering the assortment of ingredients into a single, flavorful bite. This traditional dish is also closely associated with the Korean ritual of Jesa, a ceremony performed to honor ancestors, where it is commonly served.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.