Bossam (Boiled Pork Wrap) 菜包肉 (보쌈)

Bossam is a popular Korean dish consisting of steamed or boiled pork belly or shoulder, thinly sliced and served with various accompaniments for wrapping, such as fresh lettuce, napa cabbage, kimchi, ssamjang, and salted shrimp sauce. It's often enjoyed as a communal meal, where each diner creates their own customized wrap.

Nutrition (per serving)

Ingredients

• 1 kg pork belly or pork shoulder
• 1 whole onion, quartered
• 10 cloves garlic, smashed
• 50g ginger, sliced
• 2 spring onions, roughly chopped
• 2 tbsp doenjang (Korean soybean paste)
• 1 tbsp instant coffee powder (optional)
• 50ml mirin or soju
• 10 black peppercorns
• 6 pieces dried anchovies (optional)
• 6 pieces dried kelp (dashima/kombu)
• 3 liters water
• 1 whole Napa cabbage
• 1 head red leaf lettuce
• Ssamjang (Korean dipping sauce)
• Salted shrimp sauce (Saewoojeot)
• Kimchi
• Garlic cloves, thinly sliced
• Green chilies, thinly sliced (optional)

Steps

1. Prepare the pork: Rinse the pork belly or shoulder thoroughly. If desired, score the skin (if skin-on) to help render fat.
2. Combine boiling ingredients: In a large pot, add water, onion, smashed garlic, sliced ginger, roughly chopped spring onions, doenjang, instant coffee powder, mirin or soju, black peppercorns, dried anchovies, and dried kelp. Bring to a boil over high heat.
3. Add pork and simmer: Once boiling, carefully add the pork to the pot. Reduce the heat to medium-low, cover, and simmer for 60-90 minutes, or until the pork is very tender when pierced with a skewer.
4. Check tenderness: Periodically check the pork for tenderness. The cooking time will vary depending on the thickness and cut of the pork.
5. Rest the pork: Once cooked, carefully remove the pork from the broth and let it rest on a cutting board for 10-15 minutes. This helps to retain juices.
6. Prepare vegetables: While the pork rests, separate the leaves of the Napa cabbage and red leaf lettuce. Wash them thoroughly and drain well.
7. Slice the pork: Slice the rested pork into 0.5-1 cm thick pieces. Arrange them on a serving platter.
8. Serve: Serve the sliced Bossam with Napa cabbage leaves, red leaf lettuce, Ssamjang, salted shrimp sauce (Saewoojeot), Kimchi, thinly sliced garlic, and green chilies for wrapping.

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