Do not boil the broth heavily
Sparkling water contracts the flesh and makes the surface dry. Gentle sealing makes fat and connective tissue more evenly.
Korean Recipe
Bossam
An aromatic Doenjang brew cooks the pork belly just below boiling point. Short resting in the brew keeps the meat juicy and facilitates thin cutting.
Total time
1 hr 45 min
Calories
710 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Korean pork belly to wrap
Bossam describes wrapping cooked pork with leaves and spicy side dishes. Unlike Samgyeopsal, the pork belly is not grilled, but gently cooked as a suyuk in an aromatic broth. A good bite contains meat, crisp leafy vegetables, kimchi and only a little samjang, which is how fat, acidity, freshness and fermented seasoning meet.
Lunch
Dinner
Meat
Korean Recipes
Recipe
Bossam
Bossam serves gently cooked, juicy pork belly in salad and cabbage leaves with kimchi, garlic, chilli and strong samjang.
Ingredients
6 servings
Method
-
1
Bring stock to the boil
Bring water to the boil with doenjang, onion, spring onion, garlic, ginger and peppercorns in a large saucepan.
-
2
Gently cook pork belly
Add meat, bring to the boil again and reduce the heat immediately. Simmer gently for 55 to 65 minutes with the lid slightly open, do not boil bubbling.
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3
Check tenderness and temperature
A knife should slide into the meat with little resistance; the core should reach at least 75 ° C. Cook very thick pieces for 10 minutes longer if necessary.
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4
Leave to rest in the stock
Remove the pot from the heat and leave the pork belly to rest in the stock for 10 minutes, then lift out and pat the surface dry.
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5
Cutting crosswise to the fibre
Cut meat into about 5 mm thin slices. Too thick pieces dominate the wrap, too thin pieces fall apart easily.
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6
Serve garnishes
Place cabbage and salad leaves, kimchi, samjang, garlic and chilli in separate bowls on the table. Arrange the meat warm on a platter.
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7
Eat bossam right
Cover one leaf with a slice of meat, a little samjang, kimchi and optionally garlic and chilli, fold it compactly and eat it as a bite.
Kitchen know-how
Tips for Bossam
Cut only after resting
Ten minutes in the hot stock will balance the temperature and keep more juice in the meat when it is sliced.
Variations
How to adapt this recipe
Replace the pork belly with an equally heavy piece of neck, the result is a little lean, but the marbling keeps it juicy.
Mix a mild sauce of grated garlic, rice syrup, rice vinegar and a little soy sauce and spread sparingly over the sliced meat.
Nutrition per serving
710kcal
19.0 gCarbohydrates
34.0 gProtein
56.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Bossam
Suyuk refers to the cooked, sliced meat. Bossam is the way it is served, in which this meat is wrapped with leaves, kimchi and seasoning paste.
The fermented paste spices up the stock and softens the strong pig smell. The meat tastes savoury afterwards, but not like a doenjang stew.
No. Fresh salad or cabbage leaves work. Slightly salted, rinsed cabbage leaves are softer and are a common way of serving.
The meat can be cooked a few hours in advance. It is best left uncut in some stock and is heated slowly before serving.
Typical are a slice of meat, kimchi or radish salad, a little samjang and optionally garlic and chilli. Too much filling obscures the balance of the components.
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