How to Make Bossam

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.

Go to the grocery store to get all the ingredients.

Measure out 2 tablespoons of salt, 1 tablespoon of black peppercorns, 7 bay leaves, 2 tablespoons of denjong, 1/2 cup of Soju, 1/2 onion, 1 thumb of ginger sliced into planks, 8 garlic cloves, 2 inches of radish, and 1/2 Korean pear (optional).

Put all the ingredients into a pot with 7 cups of water.

Bring the pot to a boil.

Once boiling, add the pork belly and boil on high for 10 minutes.

After 10 minutes, reduce to a simmer for 50 minutes.

Check if the pork belly is done by inserting a chopstick; if it goes in easily, it's done.

Remove the pork belly and place it in cold water for 30 seconds.

Slice the pork belly into thick pieces.

Prepare the kimchi, cutting it into pieces.

Set up lettuce, perilla leaves, and cabbage for wrapping, along with raw garlic and denjong for sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens