Get ready to embark on a mouthwatering culinary journey with Bossam, the Korean delicacy that transforms simple ingredients into an explosion of flavor and texture. Imagine tender, succulent pork belly so perfectly cooked it melts in your mouth, wrapped in crisp napa cabbage leaves and enhanced with a spicy-sweet ssamjang sauce that will make your taste buds dance with joy. This isn't just a recipe; it's a cultural experience that brings the heart of Korean cuisine right to your dining table!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 kg pork belly
- 1 onion, halved
- 1 head garlic, halved
- 1 piece ginger, sliced
- 1 tbsp salt
- 1 tbsp peppercorns
- 1 tbsp soy sauce
- 1/2 head napa cabbage
- 1/2 cup ssamjang (dipping sauce)
- Sesame seeds for garnish
Instructions
- Prepare the pork belly by rinsing it thoroughly under cold water and patting dry with paper towels.
- In a large pot, place the pork belly and add halved onion, garlic, ginger slices, salt, and peppercorns.
- Fill the pot with cold water, ensuring the pork is completely submerged by about 2 inches.
- Bring the water to a boil over high heat, then reduce to a gentle simmer and skim off any foam that forms on the surface.
- Cover the pot and let the pork simmer slowly for approximately
- 5 to 2 hours, until the meat is tender and can be easily pierced with a fork.
- While the pork is cooking, prepare the napa cabbage by washing and separating the leaves, then setting aside.
- Once the pork is cooked, remove it from the broth and let it rest for 10-15 minutes before slicing into thin, bite-sized pieces.
- Brush the sliced pork with soy sauce for additional flavor and shine.
- Arrange the napa cabbage leaves on a large serving platter, creating a base for wrapping.
- Place the sliced pork on a separate plate, and serve ssamjang in a small dipping bowl.
- To eat, take a napa cabbage leaf, add a slice of pork, spread a small amount of ssamjang, and optionally sprinkle with sesame seeds before wrapping and enjoying.
Tips
- Choose a high-quality pork belly with good marbling for maximum tenderness and flavor.
- Skim the foam carefully during cooking to ensure a clear, clean-tasting broth.
- Let the pork rest after cooking to allow the juices to redistribute, making the meat more tender.
- Use fresh, crisp napa cabbage leaves for the best wrapping experience.
- Don't be shy with the ssamjang - it's the secret weapon that elevates the entire dish.
- Serve immediately while the pork is still warm for the best texture and taste.
- For an extra flavor boost, consider adding a splash of rice wine to the cooking liquid.
- Experiment with different garnishes like chopped green onions or additional sesame seeds.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
