Korean Boiled Pork Belly Recipe – 보쌈 (Bossam)

Bossam or Korean boiled pork belly is a classic comfort dish made of tender succulent pork belly that is boiled in various seasonings and aromatics. It is cooked low and slow, resulting in a flavorful, tender, melt-in-your-mouth bite. The literal translation of bossam is ‘wrapped’ since the pork is usually wrapped in a vegetable (like cabbage or perilla leaves) along with assorted side dishes.

In Korea, bossam is traditionally eaten after a long period of kimchi-making, called gimjang. The arduous task of making big batches of kimchi at one time for the entire year is rewarded with bossam for the hard work that goes into this process. Similar to the communal effort that goes into making kimchi, bossam is also an interactive and communal meal, where everyone can assemble their own wraps based on their preferences. In modern-day, it’s a meal that’s usually served for special occasions, holidays, or celebrations but it’s a dish you can also enjoy any day of the year!

Why you’ll love this recipe

Korean boiled pork belly or bossam is Korean comfort food at its finest. The richness of the pork belly is balanced with the freshness of the vegetables and side dishes with sauces to tie every component together. Best of all, the build-your-own-wrap nature of this meal makes this a fun and enjoyable way to bring people together for a personalized delicious experience.

To be honest, the hardest part about this recipe is waiting. This boiled pork belly dish is very easy to make because you only need one pot and a little patience but it is absolutely worth the wait!

Aside from the boiled pork belly, there are a few other components that you’ll need to prepare for a complete meal including pickled cabbage, radish salad, shrimp dipping sauce, bossam, and fresh aromatics like sliced garlic and peppers. Don’t get me wrong – you can still enjoy bossam on its own but it’s way more delicious if you serve it with the essential sides. While the pork belly is braised, you can use this time to prepare everything else you need for the meal. I’ll include all the accompaniments below, so be sure to read on!

Boiled Pork Belly (Bossam) Ingredients & Substitutions

Boiled Pork Ingredients & Substitutions

Pork belly – pork belly is the traditional cut of meat used for this recipe. You want to look for skin-on boneless pork belly that is cut into 1 1/2 – 2 inch strips. They should be fairly thick with a balanced ratio of fat to meat. Aside from pork belly, you can also use other fatty cuts of meat like pork jowl or pork shoulder but I think pork belly is the best for this!

Garlic cloves – garlic cloves should be left whole, as they will braise for quite some time. Feel free to add more but not less!

Onion: the onion will add a natural hint of sweetness and deepen the flavors of the braising liquid.

Scallions: you only want to use the white part of the scallions for the braise. Reserve the green part of the scallions for the dipping sauce later. I’ll go more into this later in the recipe.

Ginger: the ginger will also deepen the flavor of the braise. Ginger can be overpowering so a small knob is all you need.

Whole black peppercorns: you can substitute this with white peppercorns.

Thai chili pepper: added for a subtle kick of spiciness. This can be substituted with dried red chili peppers, jalapeno, or serrano peppers.

Bay leaf: the bay leaf adds complexity to the braising liquid.

Doenjang: also known as Korean fermented soybean paste. This is the main flavoring ingredient in the braising liquid.

Sugar: sugar is added to balance the savoriness of the doenjang. It also helps to tenderize the pork belly.

Korean instant coffee mix: also known as ‘mix coffee’, almost every Korean household has a few packets lying around. This is an instant coffee mix that includes the coffee granules, powdered creamer, and sugar in a small packet which is typically mixed with hot water before serving. The coffee flavor complements the doenjang and deepens the flavor of the braise. It also helps to get rid of the ‘gaminess’ that naturally comes with pork. If you don’t have Korean instant coffee mix, you can use 1 teaspoon of regular instant coffee or 3 ounces of freshly brewed coffee and add 1/2 tablespoon of sugar. My favorite Korean instant coffee mix brand and variety is Maxim Mocha Gold Mild. *Note I don’t know why they call it mocha – there is NO chocolate in this flavor.

Salt: a pinch is all you need!

Water: is used as the base of the braising liquid.

Pickled Cabbage Ingredients & Substitutions

This is one of the essential side dishes that you’d need to prepare for a complete bossam spread, but if you don’t want to make it, you can just have some romaine lettuce or perilla leaves on the side to wrap the boiled pork belly with.

Napa cabbage – this is the same type of cabbage you’d use to make kimchi. There really is no substitute for this.

Sugar – this is used to sweeten the pickling brine.

White vinegar – you can substitute this with apple cider vinegar or rice vinegar.

Hot water – the hot water is used to dissolve the sugar completely before mixing with the other ingredients of the brine.

Cold water – used for the brine.

Recommended Side Dishes

These are my go-to side dishes for bossam.

• Bossam Dipping Sauce – If you want the ultimate bossam experience, you need to make my bossam sauce. It’s a dipping sauce that is commonly served with bossam only takes 10 minutes so I highly recommend making it! In my opinion, it’s a MUST.

• Korean radish salad – or ‘musaengchae‘ is a common side dish to enjoy with bossam. It’s spicy, savory, and crunchy – the perfect contrast to the soft and tender pork belly. If you’re interested in making it, check out my Korean radish salad recipe! You can substitute this with kimchi – like my Geotjeori Kimchi!

• Ssamjang – this is a spicy fermented soybean paste, similar to doenjang but spicy. It is a Korean condiment commonly eaten with ‘ssam’, which translates to foods you wrap vegetables in. I enjoy having this with bossam, but you can skip this if you want. You can find this at your local Korean market or on Amazon. Ssamjang can also be made at home by mixing together doenjang, gochujang, minced garlic, and sesame oil. Ratios for each ingredient are based on personal preference, but it is more doenjang dominant.
  
• Sliced garlic – sliced garlic is usually always served alongside bossam. It adds a fresh and raw garlicky flavor to the boiled pork belly wrap. I usually like to slice the garlic thin because it can get quite spicy and overpowering.
  
• Sliced peppers – sliced peppers are also usually served with bossam. It adds freshness, spice, and texture to the wrap. I usually use long green peppers, cucumber pepper (asagi-gochu), or cheongyang pepper but you can also use jalapeno or serrano peppers.

How to make Boiled Pork Belly (Bossam)

Step 1: Braise pork belly

In a deep pot, combine pork belly, garlic cloves, onion, ginger, scallions (white part only), black peppercorns, bay leaf, Thai chili pepper, doenjang, sugar, Korean instant coffee mix, salt, and water. Heat over medium-high heat. Once it begins to boil, reduce the heat to medium-low and simmer for about 90 minutes.

Step 2: Prepare pickling brine for cabbage

While the pork is simmering away, begin preparing the pickled cabbage. In a medium-sized heatproof bowl, combine 1 cup of hot boiling water, sugar, and salt. Mix until everything is dissolved. Once the sugar and salt have dissolved, add 2 cups of cold water and white vinegar then mix well.

Step 3: Make pickled cabbage

Transfer the washed napa cabbage into a large mixing bowl. Pour the brine over the cabbage, making sure it’s completely submerged. Set aside for 1 hour. Be sure to flip halfway so the cabbage is evenly pickled. After 1 hour, drain and squeeze the cabbage to get rid of the excess liquid. Place in the fridge to chill until ready to serve.

Step 4: Cut boiled pork belly

When the pork belly is ready, turn off the heat and allow it to sit in the pot for 15 minutes before transferring it to a cutting board. When the pork belly has slightly cooled down, carefully slice it into 1/2-inch thick pieces.

Step 5: Plate boiled pork belly and side dishes

To serve, assemble the pickled cabbage and pork belly on the plate. If using the recommended side dishes from the ingredients list above, also assemble them on the plate or on the side. Don’t forget the dipping sauce as well!

Step 6: Serve & enjoy!

The best way to enjoy bossam is to take one piece of cabbage, dip a piece of pork belly into the bossam dipping sauce then place it on top of the cabbage. Top with some Korean radish salad, sliced garlic, chopped pepper, and a dab of ssamjang. Wrap and enjoy!

Cooking Tips for Boiled Pork Belly (Bossam)

• When purchasing the pork belly, you want to look for ones that are boneless with the skin-on. It’s also important to look at the layers – ideally, you want a pork belly that has an even meat-to-fat ratio.
• For the full bossam experience, it’s important to serve it alongside the side dishes and sauces. While you can certainly enjoy the boiled pork belly on its own, it doesn’t do this dish justice by leaving out the essential components of the meal. If you do decide to make bossam, I highly recommend doing your best to incorporate the side dishes and sauces – I promise it’ll be worth it!
• If you need to substitute the side dishes, here are some suggestions – the pickled napa cabbage can be substituted with fresh romaine lettuce or perilla leaves – or BOTH! The Korean radish salad can be substituted with kimchi.

Frequently Asked Questions

What is Korean instant coffee mix?

Korean instant coffee mix is a 3-in-1 coffee packet that includes coffee granules, powdered creamer, and sugar. To serve, you pour the instant coffee mix into a small mug and mix in hot water. It’s an easy, portable, and delicious coffee beverage that you might have seen in K-Dramas. Korean instant coffee mix can be found at your local Korean market. My favorite Korean instant coffee mix brand and variety is Maxim Mocha Gold Mild. I don’t know why they call it mocha but there is NO chocolate added in this flavor.

What can I substitute Korean instant coffee mix with?

Korean instant coffee mix can be substituted with 1 teaspoon of regular instant coffee or 3 ounces of freshly brewed coffee and 1/2 tablespoon of sugar. You can also use 1 shot of freshly brewed espresso.

Can I make boiled pork belly in a pressure cooker?

Yes, absolutey! Assemble the pork and braising ingredients in a pressure cooker. Set the pressure cooker on high and cook for 1 hour. Allow the pressure cooker to naturally release before opening the lid.

Can I make ssamjang at home?

Yes – it’s really easy too! While ssamjang can be purchased at your local Korean market or on Amazon, it can also be made at home! Mix together doenjang (Korean fermented soybean paste), gochujang (Korean red chili paste), minced garlic, and sesame oil. The ratios for each ingredient are entirely based on personal preference, but it is usually doenjang dominant.

Looking for more easy and delicious Korean-inspired recipes?

Here are my most popular dishes!

• Beef Dolsot Bibimbap Recipe – this is a classic Korean dish made of a medley of side dishes served on top of rice in a hot stone bowl!
• Vegetable Pancakes Recipe – this Korean-style vegetable pancake is a delicious blend of textures and flavors from the addition of potatoes, zucchini, and carrots. It’s super crunchy on the outside and soft and tender on the inside.
• Soy Marinated Raw Crab Recipe – this is a Korean delicacy made of raw crabs that are cured in an umami-packed delicious soy sauce-based marinade. Perfect with a bowl of rice (or two)!
• Cold Soba Noodles Recipe – this cold soba noodle dish is a meal that’s both filling and light at the same time. It’s great for days when you want something nourishing without feeling weighed down. 
• Marinated Raw Shrimp Recipe – this is the epitome of authentic Korean cuisine. It’s made with raw succulent shrimp that has been cured in a delicious umami-packed soy marinade. The sweetness of the raw shrimp is out of this world!
• Korean Pork Bone Soup – also known as ‘gamja tang‘, is Korean comfort food at its best. It’s a hearty and comforting dish made with tender fall-off-the-bone meat, and an assortment of vegetables, served in a spicy flavorful soup.