Bossam Recipe

Prepare the pork

Rinse the pork under cold water. If using a large slab, tie it loosely with kitchen twine every 1.5–2 inches to keep shape during cooking.

Put the pork into a large stockpot and cover with about 3 liters of cold water. Bring to a rolling boil over high heat.

Boil vigorously for 8–10 minutes to remove scum and impurities. Skim and discard the foam that rises to the surface.

Drain the pork and rinse both the meat and the pot briefly to remove remaining scum (this keeps the broth clear). Return the pork to the pot and add fresh 3 liters of water.

Add the halved onion, whole garlic cloves, smashed ginger, tied green onions, quartered daikon, soy sauce, rice wine, doenjang (if using), whole peppercorns, bay leaf, and coarse salt to the pot.

Bring to a gentle boil, then reduce heat to low and simmer, covered, for 1.5–2 hours for pork belly or 2–2.5 hours for pork shoulder, until the meat is very tender and easily pierced with a fork.

Check occasionally and skim any foam. If the broth reduces too much, add a little hot water to keep the pork mostly submerged.

When tender, carefully remove the pork to a cutting board. Reserve the broth (strain and cool; you can use it for soups later). Let the pork rest until cool enough to handle, about 20 minutes.

Using a sharp knife, slice the pork thinly—about 1/8 to 1/4 inch thick. Arrange on a platter. For pork belly, include both the fat and meat layers in each slice for ideal texture.

If using whole fermented kimchi, cut into short lengths and lightly warm in a small pan with a splash of the reserved pork broth or a teaspoon of sugar for a minute to take the raw edge off, or serve cold per preference.

Prepare the garlic: thinly slice cloves into very thin pieces for raw garnish.

Slice the green chili into thin rounds. Toast the sesame seeds in a dry skillet over low heat until fragrant, 1–2 minutes.

Wash and dry lettuce or perilla leaves. Arrange leaves, rice, pickles, kimchi, garlic, chili, and ssamjang on the serving board so guests can assemble wraps.

If you want warm rice: reheat steamed rice and keep covered until serving.

Combine gochujang, doenjang, sesame oil, and sugar (or honey) in a small bowl. Stir in 1 teaspoon of water to loosen to a spreadable consistency. Taste and adjust sweet/spicy/salty to preference.

Transfer to a serving dish and sprinkle with toasted sesame seeds and chopped green onion if desired.

To eat bossam, lay a lettuce or perilla leaf in your palm. Place a slice of pork in the center, add a small amount of ssamjang, a piece of kimchi or pickled radish, a slice of raw garlic, and a slice of green chili if you like heat.

Fold the leaf over to make a bite-sized wrap (ssam) and eat in one or two bites. Alternate with plain rice or enjoy the meat with kimchi on the side.

Leftover sliced pork keeps well in the fridge for 3–4 days; reheat gently in the reserved broth to keep it moist.