Bossam (Boiled Pork Belly Wraps)
Pork belly gently boiled with doenjang, garlic, ginger and onion until meltingly tender, sliced thick and wrapped in cabbage or lettuce leaves with spicy radish salad, ssamjang and garlic.
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Start your free weekContinue with free accessBoil the pork
Put the pork in a pot with the doenjang, onion, garlic, ginger and coffee. Cover with water, bring to a boil, then simmer gently, covered, for 60–70 minutes until a chopstick slides in easily.
Make the radish salad
Toss the radish with 1 tsp salt for 15 minutes, squeeze dry, then mix with the gochugaru, fish sauce, sugar and a little garlic.
Rest and slice
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Wrap and eat
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Boil the pork
Put the pork in a pot with the doenjang, onion, garlic, ginger and coffee. Cover with water, bring to a boil, then simmer gently, covered, for 60–70 minutes until a chopstick slides in easily.
Make the radish salad
Toss the radish with 1 tsp salt for 15 minutes, squeeze dry, then mix with the gochugaru, fish sauce, sugar and a little garlic.
Rest and slice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Wrap and eat
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Bossam is traditionally linked to gimjang, the autumn kimchi-making season: families would boil pork and wrap it in freshly salted cabbage with the new kimchi filling as a reward for a long day's work.
Today it's a favourite sharing dish, often ordered late at night.
⭐ Why It's Famous
Tender pork, crunchy spicy radish and fresh leaves — every wrap is a perfect bite.
💡 Fun Fact
Adding a spoonful of instant coffee or doenjang to the boiling water is a common Korean trick to remove pork's strong smell.
Korea
37.57°N, 126.98°E
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