Korean Pork Belly Bossam
Tender boiled pork belly served with ssamjang dipping sauce and lettuce wraps—a classic Korean table meal requiring minimal active cooking. Diners wrap meat and vegetables in leaves for an interactive, flavor-packed dinner.
- Total time
- 65 min
- Servings
- 4
- Calories
- 480
- Protein
- 38g
Ingredients
- 2 lb pork belly, skin-on
- 1 whole onion, halved
- 6 whole garlic cloves, smashed
- 3 tbsp gochujang (Korean red chili paste)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 head butter lettuce or green leaf lettuce, leaves separated
- 4 whole scallions, cut into 2-inch lengths
- 1 to taste salt and pepper
Instructions
- 1
Fill a large pot with water. Add pork belly, onion, and garlic. Bring to a boil over high heat.
- 2
Once boiling, reduce heat to low. Cover and simmer 50 minutes—meat should be fork-tender throughout.
- 3
Carefully lift pork from pot with tongs. Place on a cutting board and cool 3 minutes.
- 4
In a small bowl, whisk together gochujang, sesame oil, and rice vinegar until smooth.
- 5
Taste and adjust with salt and pepper if needed.
- 6
Slice pork belly into thin strips, roughly 1/4-inch thick. Arrange on a serving plate.
- 7
Place lettuce leaves, scallions, and ssamjang sauce in separate small bowls.
- 8
Serve family-style. Diners fill lettuce leaves with pork, scallions, and sauce, then fold into wraps.
Tools you’ll need
- large pot (6-quart or bigger)
- tongs
- cutting board
- sharp chef's knife
- small bowl
- whisk
- serving plates and bowls
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