Bossam (Boiled Pork Wraps)
Bossam is a beloved Korean dish that offers a wonderful harmony of tender, boiled pork wrapped in fresh leaves, making it perfect for sharing during special occasions or casual gatherings. The pork is slow-cooked with aromatic herbs and spices, resulting in juicy, flavorful meat with melt-in-your-mouth texture. When served with pickled vegetables and spicy sauces, bossam creates a delightful combination of flavors and textures that will tantalize your taste buds.
Originating from Korea's royal court cuisine, bossam has become a popular street food and home-cooked favorite for its satisfying taste and communal appeal. Its name, meaning 'wrapped pork,' reflects its traditional way of serving—wrapping slices of succulent pork in leafy greens or perilla leaves, then enjoying with various side dishes. This dish embodies the comforting, convivial spirit of Korean dining and is sure to impress family and friends alike.
Ingredients
- 2 lbs pork belly or pork shoulder
- 8 cups water
- 3 cloves garlic, smashed
- 1 small onion, quartered
- 1 tbsp ginger, sliced
- 2 tbsp soy sauce
- 1 tbsp rice wine or cooking wine
- 1 tbsp salt
- Fresh lettuce or napa cabbage leaves (for wrapping)
- Pickled radish or kimchi (optional, for serving)
- Rice or Seoul-style spicy dipping sauce (optional)
- Perilla leaves (optional, for extra flavor)
- Black peppercorns (a handful)
- Scallions, sliced (for garnish)
Instructions
- 1
Place the pork and all the broth ingredients (water, garlic, onion, ginger, soy sauce, rice wine, salt, peppercorns) in a large pot. Bring to a boil over high heat.
- 2
Reduce the heat to low and let it simmer gently, uncovered, for about 1.5 to 2 hours, or until the pork is tender and easily pierced with a fork.
- 3
Remove the pork from the broth and let it rest for a few minutes. Slice the pork into thin, manageable pieces.
- 4
Strain the broth and discard the solids. You can reserve a cup of broth for soups or dipping sauces if desired.
- 5
To serve, place slices of pork on a plate with some of the broth for dipping, and prepare the leaf wraps by rinsing the greens and drying them thoroughly.
- 6
Wrap the sliced pork in lettuce or napa cabbage leaves, add a squeeze of garlic or chili paste if you like, and enjoy with pickled radish, kimchi, or dipping sauces.
- 7
Garnish with sliced scallions and perilla leaves for extra flavor and aroma.
- 8
Repeat the wrapping and serving process for each guest, creating a shared and interactive eating experience.