Bossam is a Korean boiled pork belly dish served with lettuce wraps, fresh vegetables, and spicy ssamjang dipping sauce. The apple and ginger infused broth keeps the meat tender and flavorful throughout the 1-hour simmer.
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Boil the pot with the pork and ingredients with the lid on medium high heat until the pork is cooked. (It takes about 1 hr.)
While the pot is boiling, prepare the side ingredients. (All side ingredients can be prepared during the 1 hr, except for fresh Kimchi salad.)
Take out the meat. Cool it down for about 5 to 10 minutes.
Thinly slice the meat (about 1cm/0.4 inch thickness) with a knife. (You may want to use tongs to hold the meat if it’s still hot.) Serve the meat with the side ingredients.
Store cooked, sliced pork in the broth in an airtight container for up to 3 days. Reheat gently in the broth on low heat or serve chilled with fresh sides.
Approximately 1 hour on medium-high heat with the lid on. The meat is done when fully cooked through.
Yes. Cook the pork, cool completely, slice, and refrigerate up to 3 days. Reheat gently in the broth or serve cold with fresh side ingredients.
Sesame leaves, mint, or additional lettuce leaves work as alternatives, though perilla has a distinct peppery flavor.
The recipe calls for skinless boneless pork belly. Skin-on cuts require longer cooking and different prep; stick to skinless for this method.
The recipe as written contains soy sauce. Use tamari or gluten-free soy sauce, and verify store-bought ssamjang is certified gluten-free.
