Bossam (Korean Boiled-Pork Wraps) Recipe

Name: Bossam (Korean Boiled-Pork Wraps) Recipe
Total time: 95 min
Ingredients: Kosher or sea salt; 1/2 head Napa cabbage (from about one 2-pound; 900g head), core and tough exterior leaves removed (tender yellow inner leaves only); 1 1/2 pound slab pork belly (680g), preferably skin-on; Rice-rinsing water (optional; see note); 3 tablespoons (45ml) doenjang (Korean fermented soybean paste); 1 whole medium yellow onion, skin on; 10 scallions or 3 daepah (Korean giant scallions); 1/2 medium apple; 1 thumb-size knob fresh ginger, peeled; 1 (1-inch; 2cm) piece cinnamon stick; 10 whole medium garlic cloves; 1 teaspoon whole black peppercorns (about 15); 1 small bay leaf; 1/4 cup (60ml) soju or vodka; 1/2 tablespoon (8ml) saewoo jeot (Korean salted shrimp); 1/2 tablespoon (8ml) soju or vodka; Pinch gochugaru (Korean chili flakes), optional; Pinch crushed toasted sesame seeds (optional); Pinch minced Korean green chili pepper (optional); 1 tablespoon (15ml) doenjang (Korean fermented soy paste); 1 tablespoon (15ml) gochujang (Korean chili paste); 1/2 teaspoon crushed roasted sesame seeds; 1 medium clove garlic, minced; 1/8 teaspoon (1/2ml) toasted sesame oil; One small container mu malaengi muchim (무 말랭이 무침, chili-sauce seasoned rehydrated radish); Thinly sliced garlic; Thinly sliced fresh Korean green chili (optional)

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This Korean Bossam recipe features tender boiled pork belly, flavorful seasonings, and a variety of accompaniments, perfect for assembling refreshing wraps with a burst of flavors.

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Ingredients

Kosher or sea salt
1/2 head Napa cabbage (from about one 2-pound; 900g head), core and tough exterior leaves removed (tender yellow inner leaves only)
1 1/2 pound slab pork belly (680g), preferably skin-on
Rice-rinsing water (optional; see note)
3 tablespoons (45ml) doenjang (Korean fermented soybean paste)
1 whole medium yellow onion, skin on
10 scallions or 3 daepah (Korean giant scallions)
1/2 medium apple
1 thumb-size knob fresh ginger, peeled
1 (1-inch; 2cm) piece cinnamon stick
10 whole medium garlic cloves
1 teaspoon whole black peppercorns (about 15)
1 small bay leaf
1/4 cup (60ml) soju or vodka
1/2 tablespoon (8ml) saewoo jeot (Korean salted shrimp)
1/2 tablespoon (8ml) soju or vodka
Pinch gochugaru (Korean chili flakes), optional
Pinch crushed toasted sesame seeds (optional)
Pinch minced Korean green chili pepper (optional)
1 tablespoon (15ml) doenjang (Korean fermented soy paste)
1 tablespoon (15ml) gochujang (Korean chili paste)
1/2 teaspoon crushed roasted sesame seeds
1 medium clove garlic, minced
1/8 teaspoon (1/2ml) toasted sesame oil
One small container mu malaengi muchim (무 말랭이 무침, chili-sauce seasoned rehydrated radish)
Thinly sliced garlic
Thinly sliced fresh Korean green chili (optional)