Korean Bossam (Pork Wraps)

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Korean bossam is boiled pork wrapped in salted napa cabbage. In general, the bossam is served with radish kimchi, salted shrimp, or oysters. My version includes a green onion kimchi and salted shrimp sauce. In addition, you can add different toppings to the pork bossam such as sliced garlic, cabbage kimchi, ssamjjang, and more!

How to make the Korean bossam – boil the pork belly in a delicious sauce and then slice the meat when its cooled. The salted cabbage requires more time as they need to be rotated every 30 minutes to ensure the cabbage is pickled & soft. After these two things are cooked and prepared, you can make delicious pork belly wraps.

Kimchi with Bossam

Bossam goes best with different types of pickled veggies because the acidity helps break down the fattiness of the pork. You can make radish kimchi (see my recipe here) or you can make a quicker version like the green onion kimchi that’s listed in the recipe card.

If you don’t have time to make additional kimchi, you can buy store bought radish or cabbage kimchi to go with your bossam.

Bossam Sauce

Since the bossam is not too salty, I recommend to dip in a savory sauce. Ssamjang (gochujang mixed with soy bean paste) is usually the preferred dip, but I made a special sauce for my korean bossam recipe—salted shrimp and gochujang. Make sure to try it out ◡̈

Ingredients you need for your korean bossam:

for pork:

• pork belly
• salt
• onion
• green onions
• garlic
• ginger
• whole black peppercorns
• soy sauce
• water
• bay leaves
• sugar
• instant coffee (optional)
• soybean paste
• beer (optional)

for cabbage:

• water
• salt
• rice vinegar
• sugar
• napa cabbage

for sauce:

• red pepper paste (gochujang)
• soy sauce
• saeujeot (fermented salted shrimp)
• sesame seeds
• green onions
• sugar
• water
• sesame oil
• garlic

for green onion salad:

• green onions
• red pepper powder (gochugaru)
• sesame oil
• salt
• fish sauce

Steps to make the korean bossam:

1. Add 1 teaspoon of salt to both sides of the pork belly. Let it marinate while you prepare the cabbage (15 minutes).
2. To make the cabbage, add ½ cup of water, 1 tablespoon salt, 3 tablespoons rice vinegar, and 2 tablespoons sugar in a bowl. Rinse cabbage in running water. Cut the bottom stem of the napa cabbage, so you are left with cabbage leaves. Soak cabbage leaves in the water mixture and turn the leaves every 30 minutes for 2-3 hours. The result of turning the leaves often is to ensure that the cabbage can be evenly brined and pickled.
3. To make the pork belly, add ½ onion, 2 green onions, 6 garlic cloves, 4 slices of ginger, 10 black peppercorns, 3 tablespoons soy sauce, 4 cups of water, 2 bay leaves, 2.5 tablespoons sugar, 1 tablespoon instant coffee, 2 tablespoons soybean paste, and ½ can of beer in a pot. Make sure the pot is not too big because we want to ensure enough liquid covers the pork belly.
4. Heat pot on high heat. When it starts boiling, add your pork belly and let it boil for 30 minutes on high heat. Flip the pork over. Then, reduce heat to medium-low and simmer for an additional 30 minutes.
5. Take out the pork and let it rest (until the bossam has cooled down). Cut the bossam in slices (up to you how thick or thin you like it).
6. Remember to flip the napa cabbage every 30 minutes or so until the cabbage has wilted. Once wilted, squeeze out the excess water and set aside in the refrigerator until you make the pork belly wraps.
7. Make the green onion salad when you’re ready to eat. Start shredding 15 to 20 green onions. You can use a fork or a knife to shred the onions in thin slices.
8. Soak the green onions in water for 15-30 minutes. Rinse the green onions and strain the water. This step ensures that the green onions are not too spicy.
9. Mix the shredded green onions with 1 to 2 tablespoons gochugaru (adjust to your spice level), 1 teaspoon sesame oil, ½ teaspoon salt, and ½ tablespoon fish sauce. Set the green onion salad aside with the korean bossam.
10. To make the sauce, mix 2 tablespoons gochujang, ½ tablespoon soy sauce, 1 tablespoon fermented salted shrimp, sesame seeds, sliced green onion, 1.5 teaspoon sugar, 1.5 tablespoon water, 1 teaspoon sesame oil, and 1 finely minced garlic. Mix together and serve with the bossam.
11. To make a delicious pork belly wrap, take one napa cabbage leaf. Then, add pork belly, little bit of green onion salad, and little bit of sauce. Feel free to add other toppings like sliced garlic and radish kimchi to your wrap.

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