Bori Signature Bossam Recipe

Prepare pork

Rinse the pork belly and pat dry. Use a sharp knife to score the skin lightly in a crosshatch pattern (optional) to help render fat and let flavors penetrate. Rub 1 tsp coarse salt over the meat side.

Assemble braising liquid

In a large pot, combine 2 liters water, quartered onion, smashed garlic cloves, sliced ginger, halved green onions, 60 ml soy sauce, 60 ml rice wine, 2 tbs brown sugar and 1 tsp whole black peppercorns. Stir to dissolve the sugar.

Simmer pork

Bring the liquid to a gentle boil over high heat. Add the pork belly, skin-side up, and reduce heat to maintain a gentle simmer. Partially cover and simmer for 50–60 minutes, or until the pork is tender but still sliceable. Turn the pork once halfway through to ensure even cooking.

Cool in liquid

Turn off heat and let the pork sit in the hot braising liquid for 20–30 minutes to absorb more flavor. This resting time also firms the meat for cleaner slices.

Chill for neat slicing

Remove the pork from the liquid and reserve 1 cup of the strained braising liquid (optional: reduce it over medium heat for a minute to concentrate flavor). Place pork on a rack and let cool to room temperature. For best results, refrigerate uncovered for at least 1 hour (or up to overnight) to firm the meat for thin slicing.

In a small bowl combine 2 tbs doenjang, 1 tbs gochujang, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp honey, 1 minced garlic clove and 1 tsp toasted sesame seeds. Stir until smooth. Taste and adjust: add a touch more honey for sweetness, more vinegar for brightness, or more gochujang for heat. Fold in julienned raw garlic and sliced green chili if using for texture and bite.

Place the dipping sauce in a small serving bowl and garnish with an extra sprinkle of sesame seeds and a drizzle of sesame oil if desired.

Prepare accompaniments

If you have store-bought pickled radish (danmuji) or quick-pickled daikon, drain and slice into thin rounds long enough to sit in a lettuce/perilla leaf. Arrange kimchi, pickled radish, perilla or lettuce leaves, sliced garlic and green chili on a platter for wrapping.

Quick-pickle option (optional)

To quick-pickle daikon: combine 120 ml water, 60 ml rice vinegar, 2 tbs sugar and 1 tsp salt in a jar, stir until dissolved. Add 150 g thinly sliced daikon, chill for at least 30 minutes (longer for stronger flavor). Drain before serving.

Slice the chilled pork belly into 3–5 mm thick slices using a sharp knife. Aim for uniform slices to make wrapping easy.

Lightly brush the exposed meat slices with 1 tsp toasted sesame oil and season lightly with sea salt and cracked black pepper to taste.

To assemble a bossam bite: place a perilla or lettuce leaf in your hand, add a slice of pork, a dab of the ssamjang-style dipping sauce, a piece of pickled radish, a small piece of kimchi, and one slice of raw garlic and/or green chili if desired. Fold the leaf into a neat wrap and eat in one bite.

Serve the remaining pork slices on a platter with all condiments, extra dipping sauce, and steamed rice or napa wraps on the side. Leftover pork keeps well refrigerated for up to 3 days; reheat gently to avoid drying.