Korean Bossam - Pork Wraps
The tender pork belly is sliced and wraped in pickled cabbage with kimchi and green onions.
Servings: 4 people
Calories: 1105kcal
Ingredients
Pork belly
- 2 pounds pork belly 2 inch thick
- 1 tablespoon salt
- ½ onion cut in quarters
- 2 green onions
- 10 garlic cloves
- 4 slices ginger
- 10 whole black peppercorns
- 3 tablespoons soy sauce
- 4 cups water**
- 2 bay leaves
- 2 tablespoons sugar
- 1 tablespoon instant coffee optional
- 2 tablespoons soybean paste
- 2 tablespoons soju or sake optional
Napa cabbage
- ¼ cup water
- 2 tablespoon salt
- ¼ tablespoon vinegar
- 1 pounds napa cabbage leaves washed and cleaned
Ssamjang sauce (for dipping)
- 1 tablespoon fermented soy bean paste
- 1 tablespoon korean red pepper paste (gochujang)
- 1 tablespoon water
- 1 teaspoon sugar
- 1 garlic finely minced
Instructions
Prepare cabbage
- Cut the bottom stem of the napa cabbage, so you are left with cabbage leaves. Soak cabbage leaves in salt, vinegar and water. Make sure every leaf is salted so we can squeeze out the mixture.
- 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.
Make Pork Belly
- In a large pot, add onion, green onions, garlic cloves, slices of ginger, black peppercorns, soy sauce, water**, bay leaves, sugar, instant coffee, soybean paste, and soju. Make sure the pot is not too big because we want to ensure enough liquid covers the pork belly.
- Heat pot on high heat. When it starts boiling, add your pork belly in. Boil for 20 minutes on high heat covered. Then, reduce heat to low and boil for an additional 50 minutes.
- 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).
Make ssamjang (dipping sauce)
- To make the sauce, mix korean red pepper paste with soy bean paste and water. Add in finely minced garlic. Mix together and serve with the bossam.
- To make a delicious pork belly wrap, take one napa cabbage leaf. Then, add pork belly, thin slices or raw garlic and ssamjang sauce. This tastes extra delicious with kimchi!
Video
@cookwithdana how to make Korean pork belly wraps ASMR style 😉 #koreanfood #cookingasmr #foodtiktok
♬ original sound - cookwithdana
Notes
**Instead of adding all 4 cups of water, you can add 2 cups water and 2 cups chicken broth. Adding some chicken broth makes it extra delicious!
Expert Tips
- Salt the napa cabbages a few hours before your prepare the bossam. The napa cabbages takes at least 2 hours prior to cooking the pork belly. Make sure you salt every leaf to draw out moisture of the leaf! If you don't want to do this because it's time consuming, use romaine lettuce instead!
- I recommend to use a cast ron pot if you have it! This type of pot really helps tenderize the pork when you cook it on low.
- Optional: Add 2 cups of chicken broth instead of water to make the sauce taste extra delicious!
Nutrition
Calories: 1105kcal | Carbohydrates: 40g | Protein: 26g | Fat: 93g | Saturated Fat: 33g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 43g | Cholesterol: 165mg | Sodium: 4099mg | Potassium: 1229mg | Fiber: 6g | Sugar: 23g | Vitamin A: 1818IU | Vitamin C: 77mg | Calcium: 274mg | Iron: 4mg