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bossam korean pork wrap
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Easy Bossam (Pork belly wrap)

Tender simmered pork belly served with lettuce wraps, rice, and ssamjang—classic Korean bossam made at home.
Course Main Course
Cuisine Asian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 2
Cost $10

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!