Simpler Living Blog

The Spruce Eat’s Korean Pork Belly (Bossam)

Another classic and delicious Korean recipe that I love to order in restaurants (pre-COVID, of course) and make myself at home is Korean pork belly lettuce wraps. These savory wraps take a bit of time to prepare, but they are more than worth it. If the meat and optional pickled vegetables are prepared ahead of time and stored in the fridge or freezer, then this recipe can come together very quickly for a tasty dinner.

I hope this gives you some new ideas for Asian recipes to add to your to-cook list. I absolutely love the diverse and incredible dishes that Asia, more specifically Korea, has to offer. Remember to think outside the box, and your borders, when choosing what to cook next!

This recipe originally appeared in Recipes from Around the World – Part 2.

The Spruce Eat’s Korean Pork Belly (Bossam)

AllisonErvin

Ingredients

3 ounces whole ginger root
3 tablespoons doenjang (Korean soybean paste)
1 onion (quartered)
4 scallions (white parts only, roughly chopped)
6 garlic cloves (smashed)
2 tablespoons honey
1 teaspoon gochujang (Korean chile paste)
2 1/2 pounds skin-on pork belly
2 tablespoons doenjang
1 tablespoon gochujang
1 tablespoon mirin
1 teaspoon sesame oil
1 clove garlic (finely grated)
2 teaspoons sesame seeds
8 ounces Korean white radish (peeled and julienned)
2 tablespoons Korean apple vinegar (or rice vinegar)
2 tablespoons sugar
2 teaspoons ground Szechuan chile peppers
1 clove garlic (finely grated)
2 teaspoons kosher salt
Steamed white rice
Whole leaf lettuce

Instructions

Finely grate 1 ounce of the whole ginger, and cut the other 2 ounces into a few large chunks.
Add the prepared garlic, doenjang, onion, scallions, garlic cloves, honey, gochujang, and pork belly to a 5 quart (or larger) pot with lid. Add water to cover the pork belly.
Stirring occasionally to distribute the ingredients, bring to a boil over high heat. Reduce to a simmer, cover, and cook for about 2 hours.
To prepare the optional but delicious pickles, simply combine white radish, Korean apple vinegar, sugar, ground Szechuan chile peppers, clove, and Kosher salt in a bowl and refrigerate until ready to serve.
Preheat oven to 350 F.
When the pork belly is done, transfer the meat to a foil-lined baking sheet. Discard the cooking liquid along with the aromatics.
Roast the pork in the oven for about 30 minutes. While the pork is roasting, steam your rice.
Mix all the sauce ingredients together in a small bowl.
Wash and dry the lettuce and perilla leaves. Arrange on platters.
When the pork belly is caramelized, slice as desired and serve immediately with all accompaniments.