Bo ssam is a classic Korean dish of pork belly braised in a fragrant doenjang broth until tender, then sliced and served with lettuce wraps and traditional accompaniments like ssamjang and kimchi. The key to this dish is the flavorful broth infused with sake, mirin, garlic, shallots, and ginger that makes the pork impossibly juicy.
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In a large pot over medium-high heat, add the sake and mirin, and bring to a boil. Cook until the alcohol evaporates, about 2 minutes. Add the garlic, shallots, and ginger, and return to a boil. Add the doenjang, salt, and 8 cups cold water. Return to a boil, then adjust the heat to maintain a low simmer. Cook until the aromatics are soft and the stock is very flavorful, 35–40 minutes.
Set a fine-mesh strainer over a large, heat-resistant bowl. Strain the stock, discarding the solids. Wash out the pot. Return the stock to the pot, and add the pork. Bring to a boil over medium-high heat, then adjust the heat to maintain a low simmer. Cook until the pork is cooked through and tender but not falling apart, 55–60 minutes. Turn off the heat and let the pork rest in the stock for 10 minutes.
Using tongs or a slotted spoon, transfer the pork to a large cutting board. Cool and reserve the stock for another use or discard. Slice the pork with the grain into 2½-inch chunks, then slice the chunks against the grain into ⅓-inch-thick slices. Transfer to a platter and serve with lettuce, perilla leaves, garlic, chiles, saewoo jut, ssamjang, and kimchi.
Store cooled pork and braising stock together in an airtight container in the refrigerator for up to 3 days. Reheat gently in the stock over low heat, then slice and serve.
No, the recipe calls for skin removed. The skin won't become tender during the 55–60 minute simmer and will interfere with slicing and wrapping.
The pork should be cooked through and tender after 55–60 minutes of simmering, but not falling apart. It will continue to soften slightly as it rests in the hot stock for 10 minutes.
Reserve it for soup bases, noodle broths, or to braise other proteins. It can also be frozen for up to 3 months.
Yes. Braise the pork up to 2 days ahead, cool it in the stock, and refrigerate. Reheat gently in the stock over low heat before slicing and serving.
Doenjang can be substituted with miso (use 1–2 Tbsp. less as it's saltier); perilla leaves can be replaced with fresh mint or cilantro, though the flavor profile will shift.
