Bossam (보쌈)

Name: Bossam
Total time: 105 min
Yield: 4
Cuisine: Korea
Ingredients: 2 pcs pork belly; 0.5 pcs onion; 2.5 pcs scallion; 7.5 pcs garlic; 1 pcs ginger; 1 tsp black peppercorns; 1.5 tbsp doenjang; 1 tsp instant coffee; 1 tsp salt; 0.5 tsp coarse salt; 2 pcs bay leaf; 2000 ml water; to taste fermented cabbage leaves; to taste sae-ujeot; to taste gochugaru; to taste sesame oil; to taste sesame seeds; to taste radish

Korea

Juicy, tender and aromatic pork belly served in crispy fermented cabbage or lettuce leaves with a spicy radish salad and a seasoning made from salted shrimp. A traditional Korean dish, perfect for a family dinner.

Ingredients

2 pcs pork belly
0.5 pcs onion
2.5 pcs scallion
7.5 pcs garlic
1 pcs ginger
1 tsp black peppercorns
1.5 tbsp doenjang
1 tsp instant coffee
1 tsp salt
0.5 tsp coarse salt
2 pcs bay leaf
2000 ml water
to taste fermented cabbage leaves
to taste sae-ujeot
to taste gochugaru
to taste sesame oil
to taste sesame seeds
to taste radish

Steps

Dissolve ½ tsp coarse salt in 4 cups (≈960 ml) water, soak the fermented cabbage leaves (or lettuce) in the brine for 2‑4 h until softened, then rinse thoroughly and squeeze.
In a large pot combine water, onion, scallion, garlic, ginger, black peppercorns, doenjang, instant coffee, salt and bay leaf. Bring to a boil and simmer for 5 minutes.
Add the pork belly to the pot, bring to a boil again and cook uncovered for about 5 minutes.
Reduce heat to medium, cover and simmer for 45‑50 minutes until the meat is very tender.
Turn off the heat and let the meat stay in the hot broth until completely cooled to retain juiciness.
Thinly slice the chilled meat and serve it in prepared cabbage (or lettuce) leaves together with sae-woojeot, gochugaru, sesame oil, sesame seeds, finely chopped scallion and radish to taste.