Bossam with Homemade Kimchi

Ingredients

• 1.5 lb Pork belly, skinless
• 3 tbsp Doenjang (Korean soybean paste)
• 6 cloves Garlic cloves, smashed
• 1 inch piece Ginger, sliced
• 2 lb Korean napa cabbage
• 1/2 cup Korean coarse sea salt
• 1/4 cup Gochugaru (Korean chili flakes)
• 3 tbsp Fish sauce
• 1/2 cup Korean pear or apple, grated
• 4 Scallions, chopped
• 2 tbsp Soybean paste (doenjang)
• 1 tbsp Gochujang
• 1 tbsp Sesame oil
• 2 cloves Garlic, minced (for ssamjang)
• 1 tsp Honey
• 12 leaves Perilla or butter lettuce leaves
• 1 tbsp Soy sauce
• 2 tbsp Rice wine (mirin)
• 1 tsp Whole black peppercorns
• 1 Onion, quartered

Instructions

1. 1

   Prep (30 min): Cut the napa cabbage into 2-inch pieces. Dissolve the coarse sea salt in 4 cups water and brine the cabbage for 25 minutes, tossing halfway. Rinse twice and drain well.

2. 2

   Make kimchi paste (15 min): Blend grated pear, garlic, ginger, fish sauce, and gochugaru into a paste. Toss with the drained cabbage, scallions, and a pinch of sugar. Let it sit at room temperature while you cook the pork; it will be fresh-style kimchi, ready to eat today.

3. 3

   Start the poach (5 min prep): In a large pot, combine 6 cups water, doenjang, soy sauce, rice wine, peppercorns, onion, smashed garlic, and ginger. Add the pork belly, bring to a boil, then reduce to a bare simmer.

4. 4

   Slow-poach (2 hours): Simmer the pork belly gently, partially covered, skimming foam occasionally, for 2 hours until fork-tender. Add water as needed to keep the pork submerged.

5. 5

   Make ssamjang (5 min, during last 10 minutes of cooking): Mix doenjang, gochujang, sesame oil, minced garlic, honey, and soy sauce until smooth.

6. 6

   Rest and slice (10 min): Remove the pork and rest 10 minutes, then slice thinly against the grain.

7. 7

   Serve: Arrange pork slices with fresh kimchi, ssamjang, and lettuce/perilla leaves. Wrap pork with kimchi and a smear of ssamjang and eat immediately.