Bossam
Korean Boiled Pork Belly
A classic Korean dish featuring incredibly tender, succulent boiled pork belly, often served with a variety of accompaniments like kimchi, ssamjang, and fresh vegetables for wrapping. The pork is simmered in a flavorful broth that tenderizes it and removes any gamey odors.
🧂 Ingredients
- 1 kg Pork belly(A slab of pork belly, skin on or off is acceptable. If skin-on, ensure it's clean.)
- 2 tbsp Doenjang (Korean soybean paste)(Adds depth of flavor and helps tenderize the pork.)
- 1 cup Instant coffee granules or brewed coffee(The coffee helps to neutralize any porky odors and adds a subtle depth. Use about 1-2 tsp of instant coffee granules dissolved in 1 cup of hot water, or 1 cup of strong brewed coffee.)
- 5-6 cloves Garlic cloves(Whole, unpeeled cloves are fine.)
- 1/2 medium Onion(Quartered. Adds aromatic flavor to the boiling liquid.)
- 1 inch piece Ginger(Slightly smashed or sliced. Adds warmth and aroma.)
- enough to cover ml Water(To fully submerge the pork belly.)
- for serving Napa cabbage kimchi(Store-bought or homemade, preferably aged for better flavor.)
- for serving Salted fermented shrimp (Saeu-jeot)(A key condiment for dipping and adding a salty, umami kick. Often served with a little chopped chili and garlic.)
- for serving Ssamjang (Korean dipping sauce)(A mixture of doenjang and gochujang, often with garlic, onion, and sesame oil.)
- for serving Fresh garlic slices(Thinly sliced for wrapping.)
- for serving Fresh chili slices(Thinly sliced (optional, for heat).)
- for serving Lettuce leaves (e.g., red leaf, romaine)(For wrapping the bossam.)
- for serving Perilla leaves(Optional, adds a distinct herbal flavor.)
👨🍳 Instructions
- 1
Prepare the boiling liquid: In a large pot or Dutch oven, combine the pork belly, doenjang, coffee, garlic cloves, quartered onion, and ginger. Add enough water to completely cover the pork belly. Bring to a rolling boil over high heat.
⏱️ 10 minutes - 2
Simmer the pork: Once boiling, reduce the heat to medium-low, cover the pot, and let the pork belly simmer gently for 1 hour to 1 hour 30 minutes. The pork is done when it is very tender and can be easily pierced with a chopstick or fork. Skim off any scum that rises to the surface during the first 30 minutes of simmering.
⏱️ 1 hour - 1 hour 30 minutes - 3
Rest and drain the pork: Carefully remove the pork belly from the pot and place it on a cutting board. Let it rest for about 10-15 minutes. This allows the juices to redistribute, resulting in a more succulent texture. Reserve some of the flavorful boiling liquid if desired for future use.
⏱️ 10-15 minutes - 4
Slice the pork: Using a sharp knife, slice the rested pork belly into thin, bite-sized pieces, about 1/4-inch thick. Slice against the grain for maximum tenderness.
⏱️ 5-10 minutes - 5
Arrange and serve: Arrange the sliced pork belly attractively on a large platter. Serve immediately with bowls of Napa cabbage kimchi, salted fermented shrimp (saeu-jeot), ssamjang, fresh garlic slices, chili slices, lettuce leaves, and perilla leaves (if using).
⏱️ 5 minutes - 6
Assemble wraps (Ssam): To eat, take a lettuce or perilla leaf, add a slice of pork belly, a dab of ssamjang, a piece of kimchi, a clove of garlic, and a slice of chili (if desired). Wrap it up and enjoy!
💡 Pro Tips
- ✓The doenjang and coffee are crucial for tenderizing the pork and removing any undesirable odors.
- ✓Don't rush the simmering process; low and slow cooking is key to achieving melt-in-your-mouth tenderness.
- ✓Slice the pork belly against the grain for the most tender bite.
- ✓Bossam is a fantastic dish for gatherings and parties, as it's interactive and can be prepared ahead of time.
- ✓The boiling liquid can be strained and frozen for future use in soups or stews.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Serve with fresh oysters (Gul Bossam) for a luxurious twist.
- Add dried anchovies or a piece of kelp to the boiling liquid for extra umami.
- For a spicier broth, add a dried chili pepper to the boiling liquid.