Bossam - Korean Pork Belly Wrap

Method15 steps

1. 1

   Step 1: Mix the 9 cups brine water and 1 1/2 cups coarse Korean cheonilyeom sea salt until dissolved. Keep this brine separate from the 8 cups water for cooking the pork.

   Uses 9 cups water · 1.5 cup Korean sea salt (cheonilyeom) (for kimchi)

2. 2

   Step 2: Cut head of napa cabbage (1/2 head) to loosen leaves to total about 1/2 of the cabbage. You can also just cut cabbage in half and use one side.

   Uses 1/2 head napa cabbage

3. 3

   Step 3: Immerse cabbage leaves in brine made in 1 and let it pickle for 1 1/2 hrs or until cabbage is soft and shriveled. You don't need to fully pickle the leaves like for kimchi - I kind of like it a little less pickled with a little crunch left but it's up to you.

   Brine cabbage · 90 minUses Cabbage brine · Separated napa cabbage leaves

4. 4

   Step 4: Lift the softened cabbage out of the brine and discard the brine. If the leaves taste overly salty, rinse them briefly with cold water. Drain for 10–15 minutes until well drained. Refrigerate if preparing ahead.

   Drain cabbage · 15 minUses Brined cabbage leaves · Cold water, as needed if rinsing overly salty cabbage

5. 5

   Step 5: When serving, cut cabbage into 1/2 lengthwise to make it easier to eat.

   Uses Drained cabbage leaves

6. 6

   Step 6: Put the separate 8 cups pork-cooking water, doenjang (1.5 Tbsp), three fresh ginger pieces and the listed 2 teaspoons coffee beans in a pot and bring to a boil.

   Uses 8 cups water · 1.5 Tbsp Doenjang (Korean Soy Bean Paste) (or miso) · 3 pieces fresh ginger (about 2 g each) · 2 tsp coffee beans

7. 7

   Step 7: Add the 2 pounds pork and cook over medium heat for about 30–60 minutes, until tender enough for a fork to enter easily; the source allows up to an hour for this larger amount. Use tenderness rather than the timer alone.

   Simmer pork until tender · 60 minUses Boiling aromatic pork-cooking liquid · 2 lb pork belly (or pork butt, shoulder)

8. 8

   Step 8: Take pork out of the pot and let it cool for few minutes and then loosely cover with wrap or foil until it cools enough for you to slice. Reason for covering is so that it doesn't dry out while cooling. If you can, it's yummiest when you eat the pork while it's warm.

   Uses Cooked pork

9. 9

   Step 9: Julienne radish - either with knife or use a mandoline.

   Uses 1 pound Korean radish or daikon

10. 10

    Step 10: Cut green onions (2) and minari (2 oz) (water dropwart) if you have it.

    Uses 2 green onions (sliced) · 2 oz minari (water dropwart) (optional)

11. 11

    Step 11: In a small bowl, make seasoning paste by mixing Korean red chili powder, saewoojeot, anchovy sauce (1.5 Tbsp), chopped garlic (3 Tbsp), chopped ginger (0.5 tsp), sugar (1.5 Tbsp), salt (0.5 tsp) except for sesame seeds.

    Uses 4 Tbsp red chili powder (gochukaru) · 1.5 Tbsp fermented salted shrimp (saewoojeot) · 1.5 Tbsp anchovy sauce (myeolchi aekjeot) · 3 Tbsp garlic (chopped) · 0.5 tsp ginger (grated) · 1.5 Tbsp sugar · 0.5 tsp sea salt

12. 12

    Step 12: Add kimchi seasoning paste to bowl with radish and coat radish evenly with the paste. It may feel like it's too dry at first but radish juice will soon make it very wet.

    Uses Julienned radish · Radish kimchi seasoning paste

13. 13

    Step 13: Add green onions and minari and mix again. Sprinkle sesame seeds (2 tsp) on top when serving.

    Uses Seasoned radish filling · Prepared green onions and optional minari · 2 tsp sesame seeds (roasted)

14. 14

    Step 14: Slice the rested pork into pieces suitable for wrapping and serving while still warm.

    Uses Rested cooked pork

15. 15

    Step 15: Serve bossam all in one plate with pork belly slices on one side, cabbage leaves and spicy radish salad on the other side. You can of course serve all of them separately too.

    Uses Sliced cooked pork · Prepared cabbage wraps · Spicy radish filling