The ONLY Bossam Recipe You Need

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.

Soak the pork belly strips in water for 30 minutes or longer to remove any unpleasant smell from the raw pork.

Quarter the onion, slice the ginger, and section the green onion. These are the essential vegetable cuttings for the dish.

Trim the pork belly strips for better presentation and to remove excess fat.

In a pot, add the chopped vegetables, spices, and other seasonings. Cover the ingredients with enough water and bring the pot to a boil.

Reduce to low heat, cover with a lid, and simmer for 1 hour.

Let the meat rest before slicing to retain flavor and essence. Once cooled, slice the bossam and arrange it on a plate.

Serve with desired garnishes, such as napa cabbage kimchi and garlic slices. Traditionally, bossam is enjoyed with fermented shrimps, but you can substitute it with ssamjang for a satisfying umami flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens