Bossam

Name: Bossam
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: Korean
Ingredients: 1000 g Pork belly, whole slab; 2 ½ L Water; 60 g Garlic, crushed; 2 tsp Salt; 1 tsp Black pepper, cracked; 16 Napa wrap, separated and rinsed; 4 tbsp Saeujeot, stirred; 300 g Spicy radish salad, drained lightly; 120 g Ssamjang, stirred; 24 g Garlic, thinly sliced

Bossam · ready in 1 h 45 min · 4 servings · 1232 kcal per serving · medium · 10 ingredients

Bossam is a Korean table dish of tender boiled pork belly wrapped in napa leaves with salty saeujeot and punchy ssamjang for rich, bright bites.

Prep: 20 min
Cook: 1 h 25 min
Total: 1 h 45 min
Serves: 4
kcal: 1232
Difficulty: medium

Korean Main dishes Dairy-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

1000 gPork belly, whole slab
2 ½ LWater
60 gGarlic, crushed
2 tspSalt
1 tspBlack pepper, cracked
16Napa wrap, separated and rinsed
4 tbspSaeujeot, stirred
300 gSpicy radish salad, drained lightly
120 gSsamjang, stirred
24 gGarlic, thinly sliced

Equipment

stovetop, large pot, tongs, knife, cutting board, small bowls, serving platter, measuring spoons, skewer, instant read thermometer, spoon, colander

Instructions

Mise en place
Gather pork, wraps, condiments, garlic, seasonings, a large pot, tongs, knife, board, bowls, and serving platter. · 1 min
What to look for: Ingredients measured and tools within reach
Boil broth
Fill the pot with water, garlic, salt, and black pepper, then bring it to a steady boil over high heat. · 5 min
What to look for: Water rolls actively with garlic aroma rising
Simmer pork
Add pork belly, reduce to a gentle simmer, cover partly, and cook until the meat is tender and a skewer slides in easily. · 1 h 15 min
When it is done: Pork reaches 63°C / 145°F internally and a skewer slides in with little resistance.
Rest pork
Lift pork belly from the pot, rest it on a board, and skim the surface so the slices stay glossy rather than wet. · 10 min
What to look for: Pork surface looks glossy and juices settle
Prepare wraps
Rinse napa wraps if salty, squeeze gently, and arrange them with saeujeot, ssamjang, radish salad, and sliced garlic. · 5 min
What to look for: Wraps are pliable and condiments sit in separate bowls
Slice pork
Cut pork belly across the grain into 1 cm slices, keeping fat and lean attached for the classic soft bite. · 5 min
What to look for: Slices hold together with clear layers of fat and lean
Serve wraps
Serve warm pork with napa wraps, saeujeot, ssamjang, spicy radish salad, and garlic so each diner builds a bite. · 4 min
What to look for: Pork is warm and condiments are ready for wrapping

Nutrition (per serving)

kcal	1232
Protein	32 g
Carbohydrates	35 g
of which sugars	14 g
Fat	107 g
of which saturated	38 g
Fibre	6 g
Sodium	3200 mg

Nutri-ScoreD

Allergens

Contains: gluten, soybeans, crustaceans

May contain: sesame, fish

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat pork slices gently with a splash of water until hot, then serve with fresh wraps and chilled condiments.

Ingredient substitutions

Pork belly

Lean pork belly: Use a leaner section of pork belly for less richness while keeping the traditional cut.

Salt

Soy sauce: Use only if salt is unavailable, and reduce other salty condiments at the table.

Saeujeot

Salt: Use only when saeujeot is unavailable, since it lacks the fermented shrimp flavor.

Ssamjang

Soy sauce: Use only as a salty backup, since it will not have the thick fermented body of ssamjang.