How To Bossam (Korean Pork Wraps) : Juicy pork with 2 simple aromatics

pork belly

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin is leaner, while chicken thighs are often less expensive.

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🥗Healthier: miso paste

💰Cheaper: soy sauce

Miso provides umami, while soy sauce is a more accessible option.

Wash and peel Korean radish, then chop them into planks.

Combine the brine ingredients (sugar and salt) in an airtight container and whisk until dissolved.

Heat 2 tablespoons of vegetable oil over medium heat in a skillet.

Add sliced ginger to the skillet and cook until fragrant and golden brown, about 3 minutes.

Add the pork neck to the skillet and sear on all sides until browned, about 5 minutes per side.

Remove the meat briefly if the pan is crowded, then add cut up onions to the pan.

Add 2 cups of water to the skillet and cover with a lid, cooking on low medium heat for 40 minutes.

After 40 minutes, check the water level and add another cup of water if reduced significantly.

Optionally, add 1 tablespoon of Korean fermented soybean paste.

Check the doneness by creating a thick spot in the meat and see if the juice runs clear or slightly pinkish, cooking for an additional 5 minutes if needed.

Remove the pork from the skillet and let it rest before slicing thinly with a sharp knife.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens