Entree: North Korea – North Korean Mountain Cuisine – 보쌈 ➤ bossam (Simmered seasoned pork belly served thinly sliced with leafy wraps and condiments)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- 3 lb (1.36 kg) pork belly, skin on
- 8 cups (1.9 L) water (or enough to cover pork)
- 1 large onion, halved, approx. 8 oz (225 g)
- 8 cloves garlic, crushed, approx. 1.4 oz (40 g)
- 2 in (5 cm) piece fresh ginger, sliced, approx. 0.9 oz (25 g)
- 1 4x4 in (10x10 cm) piece dried kelp (kombu)
- 1 tbsp (6 g) whole black peppercorns
- 4 stalks green onion (scallions), tied in a knot, approx. 4 oz (115 g)
- 2 tbsp (30 g) doenjang (fermented soybean paste)
- 1/4 cup (60 ml) light soy sauce
- 2 tbsp (30 ml) rice wine or mirin
- 1 tsp (5 g) kosher salt, plus more to taste
- 12 large napa cabbage leaves or butter lettuce leaves for wrapping
- 1 cup (240 g) baechu kimchi (firm kimchi), chopped for serving
- 4 cloves raw garlic, thinly sliced, approx. 0.7 oz (20 g) (for wraps)
- 1/4 cup (60 ml) saeujeot (salted fermented shrimp) or substitute lightly salted anchovy sauce (optional, for serving)
- For ssamjang dipping sauce: 3 tbsp (45 g) doenjang, 1 tbsp (15 g) gochujang, 1 tbsp (15 ml) sesame oil, 1 tsp (5 g) minced garlic, 1 tsp (5 g) sugar
- Optional garnishes: sliced green chili, perilla leaves, steamed rice for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the pork: Rinse pork belly and trim any excessive soft fat if desired. Place pork in a large stockpot and add 8 cups (1.9 L) water to cover the meat.
2. Add aromatics and seasonings: Add halved onion, crushed garlic, sliced ginger, kelp piece, whole black peppercorns, tied green onions, 2 tbsp (30 g) doenjang, 1/4 cup (60 ml) soy sauce, and 2 tbsp (30 ml) rice wine to the pot.
3. Bring to a boil and skim: Bring to a rolling boil over high heat. Once boiling, lower heat to maintain a gentle simmer and skim off any foam or scum that rises to the surface for the first 10 minutes.
4. Simmer until tender: Cover partially and simmer gently for 1 to 1 1/4 hours, or until the pork belly is very tender but still sliceable. Remove kelp after 20 minutes to avoid bitterness, leaving the rest of the aromatics.
5. Cool slightly and slice: Transfer pork to a cutting board and let rest 10 minutes. Slice pork belly into thin, bite-sized slices approximately 1/8–1/4 inch (0.318 to 0.635 cm) thick.
6. Make ssamjang: In a small bowl combine 3 tbsp (45 g) doenjang, 1 tbsp (15 g) gochujang, 1 tbsp (15 ml) sesame oil, 1 tsp (5 g) minced garlic, and 1 tsp (5 g) sugar; stir until smooth. Adjust seasoning to taste.
7. Warm and prepare wraps: Briefly blanch or steam napa cabbage leaves 10–20 seconds if using cabbage so they are pliable, or use fresh lettuce/perilla leaves. Arrange leaves, sliced pork, kimchi, raw garlic slices, ssamjang, and saeujeot on a platter.
8. Serve: To eat, place a slice of pork on a leaf, add a small spoonful of kimchi, a dab of ssamjang, a slice of raw garlic or a bit of saeujeot, wrap and eat. Serve with steamed rice and extra kimchi.

1. Prepare the pork: Rinse pork belly and trim any excessive soft fat if desired. Place pork in a large stockpot and add 8 cups (1.9 L) water to cover the meat.
2. Add aromatics and seasonings: Add halved onion, crushed garlic, sliced ginger, kelp piece, whole black peppercorns, tied green onions, 2 tbsp (30 g) doenjang, 1/4 cup (60 ml) soy sauce, and 2 tbsp (30 ml) rice wine to the pot.
3. Bring to a boil and skim: Bring to a rolling boil over high heat. Once boiling, lower heat to maintain a gentle simmer and skim off any foam or scum that rises to the surface for the first 10 minutes.
4. Simmer until tender: Cover partially and simmer gently for 1 to 1 1/4 hours, or until the pork belly is very tender but still sliceable. Remove kelp after 20 minutes to avoid bitterness, leaving the rest of the aromatics.
5. Cool slightly and slice: Transfer pork to a cutting board and let rest 10 minutes. Slice pork belly into thin, bite-sized slices approximately 1/8–1/4 inch thick.
6. Make ssamjang: In a small bowl combine 3 tbsp (45 g) doenjang, 1 tbsp (15 g) gochujang, 1 tbsp (15 ml) sesame oil, 1 tsp (5 g) minced garlic, and 1 tsp (5 g) sugar; stir until smooth. Adjust seasoning to taste.
7. Warm and prepare wraps: Briefly blanch or steam napa cabbage leaves 10–20 seconds if using cabbage so they are pliable, or use fresh lettuce/perilla leaves. Arrange leaves, sliced pork, kimchi, raw garlic slices, ssamjang, and saeujeot on a platter.
8. Serve: To eat, place a slice of pork on a leaf, add a small spoonful of kimchi, a dab of ssamjang, a slice of raw garlic or a bit of saeujeot, wrap and eat. Serve with steamed rice and extra kimchi.