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Main dishes

Boiled Pork Wraps

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bossam

Tender boiled pork belly served with kimchi and lettuce wraps.

Hard2 hr6 servings🌶️★ 50Contains soy
Boiled Pork Wraps

History & culture

Bossam pairs thinly sliced boiled pork with kimchi and ssam vegetables, wrapped at communal tables. Many histories link it to gimjang season, when fresh kimchi and boiled pork followed kimchi-making work, though how far back that pairing goes is debated. From the late twentieth century, bossam spread in cities as anju and year-round family food, with specialty shops cited in regional market lore.

Servings
6

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Ingredients & steps

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Ingredients

  • Kimchi (napa cabbage)

    Substitutestore-bought kimchi works

    2 cups, aged napa or bossam kimchi
  • Garlic
    6 cloves
  • Pork belly
    1 kg, slab
  • Lettuce leaves (for wraps)
    12 leaves
  • Water
    6 cups
  • Green onion

    Substitutescallion or spring onion

    3 stalks

Seasonings

  • Doenjang (soybean paste)

    Substitutemiso (flavor differs)

    2 tbsp
  • Soy sauce

    SubstituteTsuyu (diluted) (2 tsp per 1 tbsp) or Tamari Same volume (gluten-free)

    1/2 cup
  • Ssamjang (wrap sauce)

    Substitutegochujang + doenjang mix

    3 tbsp
  • Rice wine (mirim / cooking wine)

    Substitutedry sherry or water + pinch of sugar

    3 tbsp

Steps

  1. 1High heat10 min

    Rinse pork belly and trim excess fat. Place in a pot, cover with cold water, and bring to a boil.

    • Pork belly
    • Water
  2. 2Medium heat5 min

    Once boiling, discard the cloudy water and rinse the pork clean under running water.

    • Pork belly
    • Water
  3. 3Low heat70 min

    Add fresh water, soy sauce, doenjang, and rice wine. Simmer covered 60–75 minutes, skimming foam as needed.

    • Pork belly
    • Water
    • Soy sauce
    • Doenjang (soybean paste)
    • Rice wine (mirim / cooking wine)
  4. 4

    Slice pork thinly. Serve with kimchi, lettuce, garlic, green onion and ssamjang for wrapping.

    • Pork belly
    • Kimchi (napa cabbage)
    • Lettuce leaves (for wraps)
    • Garlic
    • Green onion
    • Ssamjang (wrap sauce)

Storage & reheating

Refrigerate pork and kimchi separately up to 4 days. Slice cold pork thin for best texture.

Troubleshooting

  • ⚠️ Pork is tough

    → Simmer longer on low heat; meat should pull apart easily.

  • ⚠️ Too salty

    → Rinse pork briefly in hot water before slicing; serve with fresh lettuce.