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Bossam, a classic South Korean dish, is the epitome of communal dining and comforting flavours. Comprising tender, thinly sliced boiled pork served with a variety of vibrant accompaniments, Bossam is more than a meal, and it’s an experience.
Each bite brings together the richness of the meat, the crisp freshness of vegetables, and the zing of fermented sauces, offering a delightful harmony of flavours and textures. Traditionally enjoyed during special occasions, Bossam has become a cherished dish in Korean households and restaurants alike.
What Is Bossam?
Bossam, which translates to “wrapped” or “bundled,” is a dish centred around pork belly or shoulder that is slow boiled to perfection. The pork is simmered with aromatics like ginger, garlic, and onions, often accompanied by spices such as star anise and black peppercorns, which infuse the meat with subtle yet irresistible flavours.
Once cooked, the pork is sliced thinly and served with an assortment of side dishes, including napa cabbage leaves or lettuce, kimchi, and dipping sauces.
The beauty of Bossam lies in its interactivity. Diners assemble their own wraps by layering a piece of pork onto a cabbage leaf, adding a dollop of ssamjang (a savoury soybean and chili paste), and topping it with kimchi or fresh garlic. Each bite is a personalized blend of textures and tastes, making Bossam both satisfying and engaging.
Ingredients and Taste
The heart of Bossam is the pork itself, typically boiled until tender in a broth flavoured with aromatics. Pork belly is the most common cut used, prized for its balance of lean meat and fat, which creates a melt in your mouth texture. The boiling process enhances the natural richness of the pork while keeping it moist and flavourful.
The accompaniments elevate the dish to another level. Napa cabbage or lettuce provides a crisp, refreshing contrast to the pork’s richness, while ssamjang adds a punchy, savoury sweet kick.
Radish or oyster kimchi, often served alongside, introduces a tangy and slightly spicy element that cuts through the meat’s fattiness. The result is a dish that feels indulgent yet balanced, with every bite offering a delightful mix of flavours and textures.
A Taste of History
Bossam has its roots in Korean culinary traditions that emphasize communal dining and the preservation of seasonal ingredients. Historically, the dish was closely tied to kimjang, the annual process of making kimchi in late autumn.
After a day of labour intensive work preparing and fermenting cabbage, families would sit down to a meal of freshly boiled pork and napa cabbage, celebrating the start of the kimchi making season. The pork served during kimjang symbolized abundance and was a reward for the hard work of preserving food for the winter months.
Over time, Bossam evolved from a seasonal dish to an everyday favourite, enjoyed not only during kimjang but also at celebrations and family gatherings. Its versatility and wide appeal have cemented its place in Korean cuisine, where it continues to be a symbol of togetherness and shared joy.
Bossam (Boiled Pork Wraps) Recipe
Serves: 4 people
Ingredients:
For the Pork:
- 1 kg pork belly (skin on)
- 10 cups water
- 1 medium onion, quartered
- 1 head of garlic, halved crosswise
- 1 small piece ginger (about 5 cm), sliced
- 2 green onions, cut into halves
- 2 tbsp doenjang (fermented soybean paste)
- 1 tbsp soy sauce
- 1 tbsp mirin (optional)
- 1 tsp whole black peppercorns
- 3 bay leaves
For the Radish Salad (Musaengchae):
- 1 small Korean radish (or daikon), julienned
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp sesame oil
- 1 tsp vinegar
- 1 tsp minced garlic
- 1 tsp sesame seeds
For Serving:
- Napa cabbage leaves, steamed until tender
- Perilla leaves
- Fresh garlic slices
- Ssamjang (Korean dipping sauce)
- Kimchi
Directions
To begin, prepare the broth for boiling the pork. In a large pot, add water, onion, garlic, ginger, green onions, doenjang, soy sauce, mirin, black peppercorns, and bay leaves. Stir to dissolve the doenjang completely. Bring the mixture to a boil over high heat.
While the broth comes to a boil, rinse the pork belly under cold water to remove any impurities. Once the broth is boiling, carefully add the pork belly, ensuring it is fully submerged. Lower the heat to medium and let it simmer gently for 1.5 hours. Skim off any foam that rises to the surface for a clearer broth.
While the pork is cooking, prepare the radish salad. In a mixing bowl, combine the julienned radish with salt and sugar. Let it sit for 10 minutes to draw out excess moisture. Drain the liquid, then add gochugaru, sesame oil, vinegar, minced garlic, and sesame seeds. Mix thoroughly and refrigerate until ready to serve.
After 1.5 hours, check the pork for tenderness by piercing it with a skewer or knife. It should go through easily. If not, continue simmering for an additional 15–20 minutes. Once done, remove the pork from the broth and let it rest for 10 minutes on a cutting board.
While the pork rests, prepare the Napa cabbage leaves. Steam them in a large steamer basket for 3–5 minutes until tender but not overly soft. Transfer to a plate and keep warm under a clean kitchen towel.
Slice the rested pork belly into thin, bite sized pieces. Aim for slices about ½ cm thick for easy wrapping and optimal texture.
Arrange the pork slices on a serving platter alongside steamed Napa cabbage, perilla leaves, radish salad, fresh garlic slices, ssamjang, and kimchi. Ensure everything is neatly organized to make wrapping convenient for diners.
To serve, take a Napa cabbage or perilla leaf, add a slice of pork, a spoonful of radish salad, a piece of garlic, and a dollop of ssamjang. Wrap tightly and enjoy. For a complete experience, pair Bossam with a light Korean rice wine (makgeolli) or a cup of barley tea. Garnish the platter with sesame seeds for a final touch.
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