🥬 Bossam (Korean boiled pork wraps)

Name: Bossam (Korean boiled pork wraps)
Total time: 90 min
Yield: 4
Cuisine: South Korea
Ingredients: 1 kg pork belly, in one or two pieces; 1 onion, halved, and 1 leek or 3 spring onions; 8 garlic cloves, plus thin slices of raw garlic to serve; 3 cm ginger, sliced, and 1 tsp black peppercorns; 300 g napa cabbage kimchi; 2 heads of lettuce, leaves separated; 4 tbsp ssamjang

Origin: South Korea

700kcal

per serving · 250 g

280kcal

per 100 g

40 gProtein16 g / 100 g

55 gFat22 g / 100 g

10 gCarbs4 g / 100 g

Bossam is Korean pork belly simmered with garlic and aromatics until meltingly tender, then sliced thin and eaten in wraps. Each slice goes into a lettuce leaf with a piece of kimchi, a slice of raw garlic and a dab of ssamjang, the thick savoury dipping paste, and is eaten in one bite. It is a sharing dish, served on a big platter with all the trimmings.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly4 g carbs per 100 g

Not vegetarianbecause of: pork belly

Not veganbecause of: pork belly

Contains porkbecause of: pork belly

Contains glutenbecause of: ssamjang

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy ⚠ Sesame

What it is made of

pork bellykimchilettucegarlicssamjang

Recipe

4 servings90 min

Ingredients

1 kg pork belly, in one or two pieces
1 onion, halved, and 1 leek or 3 spring onions
8 garlic cloves, plus thin slices of raw garlic to serve
3 cm ginger, sliced, and 1 tsp black peppercorns
300 g napa cabbage kimchi
2 heads of lettuce, leaves separated
4 tbsp ssamjang

Method

Put the pork in a pot with the onion, leek, garlic, ginger and peppercorns and cover with water.
Bring to the boil, skim, then simmer gently, covered, for 50–60 minutes until a chopstick slides in easily.
Lift out the pork and rest it for 10 minutes, then slice it about 5 mm thick.
Arrange the pork on a platter with the kimchi, lettuce, sliced garlic and ssamjang.
To eat, place a slice of pork on a lettuce leaf, add kimchi, garlic and a little ssamjang, wrap and eat in one bite.

How to make it lighter

Pork belly is rich: four or five slices with plenty of lettuce and kimchi make a filling portion.
Trim the thickest fat layer before slicing, or use a leaner cut such as pork shoulder.
Ssamjang is concentrated — a small dab per wrap is enough.

History

Bossam is closely tied to kimjang, the late-autumn tradition of making the winter’s kimchi together, when families eat freshly boiled pork with the new kimchi. Today it is a popular restaurant and delivery dish across South Korea, often ordered for groups.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →