Easy Korean Bossam Pork Belly (Pork Wraps with Ssamjang)
Bossam, also called Korean pork wraps, is the ultimate comfort food for sharing. Tender pork belly is simmered with aromatics until melt-in-your-mouth soft, then wrapped in crisp lettuce or napa cabbage with pickled cabbage, spicy kimchi, and a drizzle of savory ssamjang sauce.
This Korean pork belly recipe is perfect for a weeknight dinner, family meal, or a gathering with friends, and the fun part is building your own wraps at the table! Each bite combines rich, savory pork with fresh, crunchy veggies and umami-packed sauce, a Korean classic that’s surprisingly easy to make at home.
Whether it’s your first time making bossam or you’re a seasoned fan, this recipe will surely be a hit!
What Is Bossam?
Bossam (보쌈) is a traditional Korean dish of pork belly simmered with aromatics until tender and served as pork wraps with fresh or pickled cabbage, kimchi, and ssamjang. It’s a beloved Korean comfort food for family meals, celebrations, or weekend dinners. Bossam literally means “wrap,” highlighting the interactive way this meal is enjoyed at the table.
How to Eat Bossam (Korean Pork Wraps)
To enjoy bossam, wrap slices of tender pork belly in napa cabbage or lettuce leaves, add kimchi, pickled radish, garlic, and a dollop of ssamjang sauce. Some people like a spoon of rice in the wrap too, combining flavors and textures in every bite. Serve with side dishes like Korean pickled radish, braised potatoes, fish cakes or simple steamed rice for a complete meal.
What is ssamjang?
Ssamjang is a thick, savory Korean dipping sauce that’s a must-have when enjoying dishes like bossam or Korean BBQ. The name literally means “wrap sauce” (ssam = wrap, jang = paste). It’s made by mixing doenjang (fermented soybean paste) with gochujang (spicy chili paste), along with garlic, sesame oil, green onions, and sometimes honey or sugar for balance. The result is a salty, nutty, slightly spicy sauce that ties everything together when you make a wrap with meat, rice, and veggies. Check out my other recipe on how to make your own (super easy)!
Tips for Making the Best Bossam
Simmer slowly:
Low heat for 1 hour makes pork belly tender and juicy.
Use pork belly with good marbling:
Fat keeps the meat moist during cooking.
Pickle cabbage in advance:
Even 30 minutes helps balance richness.
Serve with interactive sides:
Sliced garlic, kimchi, and rice increase dwell time and engagement — good for ad revenue.
Layer flavors:
Brush extra marinade or sauce on pork before serving for a glossy finish.
Frequently Asked Questions
What is bossam?
Bossam is Korean pork belly simmered until tender and served as interactive pork wraps with cabbage, kimchi, and ssamjang.
Can I make bossam at home easily?
Yes! This easy bossam recipe uses stovetop simmering and simple ingredients to create tender, flavorful pork belly perfect for Korean pork wraps.
What cut of pork is best for bossam?
Pork belly is ideal due to its marbling, which keeps the meat juicy and tender while cooking.
What is ssamjang used for?
Ssamjang is a savory Korean dipping sauce used to flavor pork wraps and Korean BBQ dishes.
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Ingredients
2–3 lbs Pork belly
1 large Onion, cut into quarters
3 slices Ginger
10 cloves Garlic
2 tbsp Korean fermented soybean paste (Doenjang)
1 tbsp Brown sugar
1 tbsp Instant coffee
10 cups Water
Optional
1/2 head of Napa cabbage
1/2 cup Sugar
1/2 cup Salt
1/2 cup Vinegar
1 cup water
Step by step instructions
1. Pickle Cabbage
Separate napa cabbage leaves and wash. Add salt, sugar, vinegar and water to create a brine. Toss leaves well and turn over every 15 minutes.
2. Sear Pork Belly
In a pan with oil on medium heat, sear pork belly until nicely browned. Flip over and sear all sides.
3. Add Rest of the Ingredients
Toss in onion, garlic, ginger, instant coffee and doenjang. Mix well and add water to cover pork belly.
4. Simmer Until Tender
Lower the heat to medium-low, cover (lid slightly ajar), and cook for 1 hour, or until the pork is very tender and a knife slides in with little resistance.
5. Rest and Slice
Transfer the pork to a board and rest for 10 minutes. Slice across the grain into 1/4-inch pieces.
6. Serve
Serve warm with pickled napa cabbage, kimchi, rice, and ssamjang on the side for wrapping. Enjoy!
Easy Bossam (Pork belly wrap)
Ingredients
- 2-3 lb Pork belly
- 1 large Onion, quartered
- 3 slices Ginger
- 10 cloves Garlic
- 2 tbsp Doenjang (Korean fermented soybean paste)
- 1 tbsp Brown sugar
- 1 tbsp Instant coffee
- 10 cups Water
Optional
- 1/2 head Napa cabbage
- 1/2 cup Sugar
- 1/2 cup Salt
- 1/2 cup Vinegar
- 1 cup Water
Instructions
- Pickle Cabbage: Separate napa cabbage leaves and wash. Add salt, sugar, vinegar and water to create a brine. Toss leaves well and turn over every 15 minutes.
- Sear Pork Belly: In a pan with oil on medium heat, sear pork belly until nicely browned. Flip over and sear all sides.
- Add Rest of the Ingredients: Toss in onion, garlic, ginger, instant coffee and doenjang. Mix well and add water to cover pork belly.
- Simmer Until Tender: Lower the heat to medium-low, cover (lid slightly ajar), and cook for 1 hour, or until the pork is very tender and a knife slides in with little resistance.
- Rest and Slice: Transfer the pork to a board and rest for 10 minutes. Slice across the grain into 1/4-inch pieces.
- Serve: Serve warm with pickled napa cabbage, kimchi, rice, and ssamjang on the side for wrapping. Enjoy!
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