Bossam (Premium Boiled Pork Belly)
Slow-cooked pork belly served with oysters, kimchi, ssamjang, and fresh lettuce wraps. Often upgraded with dry-aged pork or Iberico pork.
13 ingredients
7 steps
Ingredients
- 11.5 kg pork belly
- 21 tbsp doenjang (fermented soybean paste)
- 35 garlic cloves
- 41 tbsp ginger, sliced
- 52 tbsp soy sauce
- 61 tsp black peppercorns
- 71 bunch green onions
- 812 fresh oysters
- 9200g kimchi
- 104 tbsp ssamjang
- 111 head butter lettuce
- 121 tsp sesame oil
- 13Sesame seeds to garnish
Instructions
- 1Place pork belly in a large pot, cover with cold water.
- 2Add doenjang, soy sauce, garlic, ginger, and peppercorns. Bring to a boil then reduce to a gentle simmer for 90 minutes until very tender.
- 3Remove pork and let rest for 10 minutes before slicing thinly across the grain.
- 4Arrange sliced pork on a platter with fresh oysters, kimchi, ssamjang dipping sauce, and separated butter lettuce leaves.
- 5Drizzle with sesame oil and garnish with sesame seeds.
- 6Guests wrap pork in lettuce with a smear of ssamjang, a piece of kimchi, and an oyster.
- 7Serves 4.