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.