Korean Braised Pork Belly (Bossam)

Name: Korean Braised Pork Belly (Bossam)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 lbs pork belly, skin on; 1 tbsp neutral oil; water, to cover; 2 tbsp doenjang (Korean fermented bean paste); 1 tbsp instant espresso powder; 1 head of garlic; 1 large onion, quartered; 2 slices fresh ginger; 1 tsp black peppercorns; 3 bay leaves; Fresh kimchi, for serving; Raw garlic, sliced, for serving; Ssamjang, for serving; Sesame oil, for drizzling; Sesame seeds, for garnish; Lettuce leaves, for wraps

Creator @logagm demonstrates how to make tender, flavorful Korean braised pork belly, also known as Bossam. The pork is simmered in an aromatic broth with doenjang and spices, then thinly sliced and served with fresh kimchi, raw garlic, and ssamjang for a delicious meal.

🌍Korean 🏷️Bossam 🏷️Korean braised pork 🏷️Pork belly 🏷️Kimchi Doenjang

🏷️

🏷️Ssamjang

-0:00

logagmonTikTok

Total

1h 20m

Servings

4

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by logagm

-0:00

logagmonTikTok

Ingredients

2 lbs pork belly, skin on
1 tbsp neutral oil
water, to cover
2 tbsp doenjang (Korean fermented bean paste)
1 tbsp instant espresso powder
1 head of garlic
1 large onion, quartered
2 slices fresh ginger
1 tsp black peppercorns
3 bay leaves
Fresh kimchi, for servingoptional
Raw garlic, sliced, for servingoptional
Ssamjang, for servingoptional
Sesame oil, for drizzlingoptional
Sesame seeds, for garnishoptional
Lettuce leaves, for wrapsoptional

16 Ingredients

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Instructions

1
In a large pot over medium-high heat, add a little oil and sear the pork belly skin-side down until it's nice and crispy.
2
Add enough water to the pot to cover the pork belly.
3
To the pot, add the doenjang, espresso powder, head of garlic, quartered onion, ginger slices, black peppercorns, and bay leaves.
4
Bring the mixture to a boil, then cover the pot, reduce the heat, and let it simmer for one hour.
5
After an hour, carefully remove the pork belly from the pot and place it into a bowl of ice water to cool down quickly.
6
Once the pork is cool to the touch, remove it from the ice bath and pat it dry with a paper towel.
7
If desired, trim off some of the top fat layer from the pork belly.
8
Slice the cooked pork belly into thin pieces.
9
Arrange the sliced pork on a serving platter. Drizzle with sesame oil and sprinkle with sesame seeds.
10
Serve the pork belly with fresh kimchi, sliced raw garlic, ssamjang, and lettuce leaves for making wraps.