Dinner Party · Korean
Bossam
Succulent pork belly slow-boiled with aromatics, paired with lettuce leaves and a sharp dipping sauce.
Why This Works
Boiling the pork belly with aromatics and doenjang creates an incredibly moist, tender texture while neutralizing the natural gamey scent of the fat.
The Upgrade
Add a small side of salted baby shrimp (saeujeot) for a traditional, punchy salinity that cuts through the rich pork fat.
Chef's Secret
Michelin TechniqueThe doenjang in the boiling liquid is the secret; it works like a brine, seasoning the meat from the inside while it cooks.
Ingredients
Total time including resting: 45 min
Directions
In a large pot, combine water, ginger, green onions, garlic, doenjang, and soy sauce; bring to a boil.
5 minAdd the pork belly slab; the water should fully submerge the meat.
2 minSimmer gently over medium heat, skimming any foam that rises to the surface for a clean flavor.
30 minTest for doneness by piercing the thickest part; it should yield with no resistance and juices should run clear.
3 minCarefully remove the pork, letting it rest on a cutting board to retain its juices.
3 minSlice the pork into thin, bite-sized pieces against the grain for maximum tenderness.
2 minArrange on a platter with fresh lettuce leaves and ssamjang for guests to assemble their own wraps.
Wine Pairing
Dry Rosé
Rosé
The BottleDomaine Tempier Bandol Rosé
The weight of the pork belly requires a serious rosé with enough structure and spice. The savory intensity of a Bandol rosé cuts through the fat of the pork and pairs beautifully with the sharpness of the dipping sauce.
Nutrition per Serving
480
calories
25g
protein
5g
carbs
40g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Ssamjang Dip
A savory paste of soybean and chili that is mandatory for dipping the pork belly.
Ingredients
Directions
Combine doenjang and gochujang in a small glass mixing bowl.
Whisk in the honey and sesame oil until the mixture reaches a smooth, uniform consistency.
Fold in the finely minced garlic and toasted sesame seeds.
Gently stir in the sliced scallions to add texture and aromatics.
Adjust consistency with a teaspoon of warm water if necessary to achieve a velvety, dippable texture.
Serve immediately at room temperature alongside freshly boiled pork belly.
Side Dish
Fresh Garlic and Chili Slices
Raw, spicy aromatics tucked into the lettuce wrap create the authentic Bossam experience.
Ingredients
Directions
In a small glass bowl, whisk together rice vinegar, sugar, and sea salt until fully dissolved.
Place the sliced garlic and chili peppers into the marinade.
Toss gently to ensure all slices are evenly coated.
Let the mixture macerate at room temperature for 15 minutes to soften the sharp bite of the raw garlic.
Drain the excess liquid before serving alongside your Bossam platter.
Member Reviews
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Perfect Korean flavors. Followed it step by step and it was flawless.