Bossam (Korean Steamed Pork Wrap)

Tender boiled pork belly wrapped in cabbage with fermented kimchi — extraordinary with minimal effort.

Ingredients

• 2 lbs pork belly
• Boiling aromatics: 1 onion halved, 6 garlic cloves, 1 tbsp doenjang, 1 tbsp soy sauce, 1 tsp black pepper, 2-inch ginger

Napa cabbage or perilla leaves for wrapping

• Garlic sauce: 2 tbsp gochujang, 1 tbsp doenjang, 1 tsp sesame oil, 1 tsp sugar, 2 cloves garlic
• Served with: kimchi, sliced garlic, green chili, fermented shrimp (saeujeot)

Directions

1. Place pork belly in a pot. Cover with cold water and all boiling aromatics.
2. Bring to a boil, reduce heat, simmer 1 hour until pork is tender but sliceable.
3. Remove pork and let rest 10 minutes. Slice into 1/4-inch pieces.

Make garlic sauce by mixing all ingredients.

1. Blanch outer napa cabbage leaves briefly in hot water to soften.
2. Serve: place a cabbage leaf in your hand, add a pork slice, garlic sauce, kimchi, and fermented shrimp. Fold and eat whole.

Notes

Bossam is proof that boiled pork can be extraordinary. The doenjang in the boiling liquid adds complexity. Saeujeot (salted fermented shrimp) is the traditional accompaniment.