Cooking Lucid
Classic Bossam
Tender boiled pork belly wrapped in fresh napa cabbage leaves with kimchi, garlic, and ssamjang. A celebratory dish — rich pork meets bright, crunchy wraps.
Prep 15 min
Cook 1h 15m
Total 1h 30m
Serves 6
Ingredients
Step 1 — Boil the pork belly
- 2 lbs pork belly (skin on)
- 10 cups water
- 1 onion (halved)
- 8 garlic cloves
- 2-inch piece ginger (sliced)
- 2 bay leaves
- 1 tbsp salt
- 1 tbsp black peppercorns
Step 2 — Prep wraps and sides
- 1 head napa cabbage (steamed leaves, separated)
- 1 cup bossam kimchi or aged kimchi
- Ssamjang
- Sliced garlic
- Green chili peppers
- Oyster sauce dipping sauce (optional)
Instructions
- 1
Boil the pork
Combine pork belly, water, onion, garlic, ginger, bay leaves, salt, and peppercorns in a pot. Bring to a boil, skim foam, then simmer covered 60–75 minutes until very tender.
- 2
Prep the wraps
Steam cabbage leaves until pliable, about 5 minutes. Cool slightly. Slice pork belly into thin bite-sized pieces.
- 3
Serve
Arrange pork, cabbage leaves, kimchi, and condiments on a platter. Wrap pork in cabbage with ssamjang, garlic, and chili. Eat with your hands.
Nutrition per serving: 560 cal · 28g protein · 8g carbs · 46g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
