Bossam Boiled Pork Belly Wraps
A classic Korean dish featuring tender, succulent slices of pork belly wrapped in fresh cabbage leaves with spicy condiments.
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Ingredients
- 2 lbs Pork belly (whole slab)
- 10 cups Water
- 2 tbsp Doenjang (Korean soybean paste)
- 8 pieces Garlic cloves, smashed
- 1 inch Ginger, sliced
- 1 piece Large onion, halved
- 3 pieces Green onions, white parts
- 1 tsp Black peppercorns
- 1 tsp Instant coffee powder(optional)
- 12 pieces Napa cabbage leaves, blanched or salted
- 1/2 cup Ssamjang (dipping sauce)
- 1 cup Radish kimchi (Mu-saengchae)
Instructions
- 1
Rinse the pork belly in cold water and pat dry with paper towels.
- 2
In a large pot, combine water, doenjang, garlic, ginger, onion, green onions, peppercorns, and coffee powder.
- 3
Bring the liquid to a boil over high heat, then carefully add the pork belly slab.
- 4
Reduce heat to medium-low, cover, and simmer for 45 to 50 minutes until the pork is tender but not falling apart.
- 5
Turn off the heat and let the pork sit in the hot liquid for 10 minutes to retain juiciness.
- 6
Remove the pork from the pot and slice into thin, bite-sized pieces (about 1/4 inch thick).
- 7
Arrange the sliced pork on a platter alongside the cabbage leaves, radish kimchi, and ssamjang.
- 8
To eat, place a slice of pork on a cabbage leaf, top with kimchi and sauce, then wrap and enjoy.
Nutrition per Serving
650
Calories
28g
Protein
12g
Carbs
54g
Fat
4g
Fiber
5g
Sugar
850mg
Sodium
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