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Bossam (Poitrine de Porc en Feuilles)

Name: Bossam (Poitrine de Porc en Feuilles)
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: KR
Ingredients: 1kg skin-on pork belly, in one piece; 2 tbsp doenjang (Korean soybean paste); 1 onion, halved; 6 cloves garlic; 1 thumb fresh ginger, sliced; 1 tbsp instant coffee or 2 bay leaves (to remove porky smell); 300g Korean radish (mu), julienned; 2 tbsp gochugaru; 1 tbsp fish sauce; 1 tbsp sugar; 1 head napa cabbage or lettuce leaves; 4 tbsp ssamjang

Photo : Rich Soul / Unsplash

⏱

20m

Prépa

🔥

75m

Cuisson

🍽

Portions

📊

MEDIUM

Difficulté

Poitrine de porc pochée au doenjang, ail et gingembre, tranchée et enroulée dans des feuilles avec radis épicé et ssamjang.

#korean#pork#pork-belly#boiled#wraps#ssam#sharing

Portions

Ingrédients

Nutrition

calories560

protein26g

carbs10g

fat46g

fiber3g

Par portion

Étapes

🔒

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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.

⏱1:05:00

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.

⏱15:00

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.

⏱1:05:00

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.

⏱15:00

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.

History & Culture

The Story Behind the Dish

📍 Korea📅 Traditional🥬 KR

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.