EASY Korean Pork Belly Bossam Recipe (Short)

pork belly

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin has less fat, while chicken thighs are more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more budget-friendly.

Prepare the pork belly by rinsing it under cold water.

Place the pork belly in a pot and cover with water.

Add salt, garlic, and ginger to the pot.

Bring the pot to a boil over medium heat and then reduce to a simmer.

Cook the pork belly for about 1.5 to 2 hours until tender.

Remove the pork belly from the pot and let it rest for 10 minutes before slicing.

Prepare the napa cabbage by blanching it in boiling water for 1-2 minutes until softened.

Drain the cabbage and cool it in ice water to stop cooking.

Slice the pork belly into thin pieces for serving.

Prepare the ssamjang by mixing it with gochugaru to taste.

Serve the pork belly with rice, sliced radish, cucumber, and perilla leaves on the side.

Wrap the pork in the cabbage or perilla leaves with rice and ssamjang before eating.

Cooking Techniques

Spice Level:

Allergens