Signature Bossam Recipe

Prepare brine

In a large pot combine 4 liters (about 16 cups) of water with 3 tablespoons kosher salt and 2 tablespoons sugar. Stir until dissolved. Add 8 whole garlic cloves (smashed lightly), 2 inches of ginger (smash or slice), 4 halved green onions, 1 teaspoon whole black peppercorns, 2 bay leaves and 1 tablespoon doenjang or miso if using. Bring the liquid to a simmer to bloom flavors, then remove from heat and let cool until just warm.

Brine the pork

Place the 2 lb pork belly into the warm brine and let it sit at room temperature for 20–30 minutes to season the meat. (If your pork is especially thick, you can brine for up to 1 hour.) Do not over-brine or the meat will become too salty.

Simmer the pork

Transfer the brine and pork to a clean large pot (or leave in same pot if clean). Add extra water if needed to cover the pork. Bring to a gentle simmer over medium-low heat. Reduce heat to maintain a gentle simmer (no vigorous boiling) and cook uncovered for 1 hour to 1 hour 15 minutes, until pork is tender when pierced with a skewer but still holds shape. Skim any foam or scum that collects on the surface during simmering.

Finish in aromatics

In the last 10 minutes of cooking, add an extra 1 teaspoon of grated ginger juice (or a few thin ginger slices) and a splash (1 tablespoon) of soy sauce for depth. This step is optional but layers flavor into the pork.

Rest and chill

Remove the pork from the pot and let it cool slightly on a cutting board. For clean, even slices, place the pork in the refrigerator for at least 30 minutes to firm up (you can refrigerate up to several hours). Reserve 1 cup of the cooking liquid for warming or to make a dipping sauce if desired.

While the pork chills, mix 1 tablespoon toasted sesame oil, 1 tablespoon soy sauce, 1 teaspoon light brown sugar (or honey), 1 teaspoon toasted sesame seeds and 1/2 teaspoon freshly ground black pepper in a small bowl. This is brushed on the pork slices just before serving to add shine and extra flavor.

Prepare accompaniments

If you haven't already, warm 3 cups steamed short-grain rice. Arrange 12 lettuce/perilla leaves washed and dried. Slice the reserved kimchi into bite-size pieces. Thinly slice 4 garlic cloves and 1 green chili. Drain thinly sliced raw onion if using. Place ssamjang, gochujang, pickled radish and sesame oil/soy dipping sauce on the platter for building wraps.

Slice the pork

Using a sharp knife, remove any twine and slice the chilled pork belly into 1/4-inch (6 mm) thick slices. For family style bossam, slightly thicker slices (1/3 inch) are acceptable. Arrange slices on a platter.

Final assembly and serving

Brush sliced pork lightly with the sesame-soy finishing mix. To eat: place a piece of pork on a lettuce leaf, add a dab of ssamjang, a sliver of garlic, a bit of kimchi, a slice of pickled radish and a small spoonful of rice. Fold into a wrap and eat in one bite. Provide extra kimchi, pickles and rice at the table. Optionally, warm the reserved cooking liquid and serve in small bowls as a light broth alongside the meal.