Pork
Bossam
보쌈
Tender boiled pork belly wrapped with fresh napa cabbage kimchi (gotjjori) — a Korean party-favorite dish for entertaining guests.
May 8, 2026
Bossam (보쌈) takes its name from the verb meaning "to wrap," and that's exactly how you eat it: pork belly slowly simmered with aromatics and bold seasonings, then wrapped in napa cabbage kimchi or leafy greens. The long, gentle simmer leaves the meat clean-tasting, plump, and tender, and pairing it with quick napa cabbage kimchi (gotjjori) makes for an irresistibly moreish bite. There's some hands-on prep, but the simmer is largely hands-off — perfect for entertaining on a special day.
Instructions
Make the suyuk (boiled pork)
- 1
Soak the block of pork belly in plenty of water for 20–30 minutes to draw out the blood. This is the key prep step for a clean-tasting, refined boiled pork.
- 2
Cut the apple in half. Peel the onion and trim both ends. Cut the leek in half so it fits in the pot.
- 3
Add 1.5L of water to a pot, then stir in 3 tbsp of Korean soybean paste (doenjang).
- 4
Add 3 tbsp of soy sauce.
- 5
Add 5 dried red chili peppers.
- 6
Add 1 tbsp of whole black peppercorns.
- 7
Add the prepared apple, onion, leek, and 10 garlic cloves to the pot.
- 8
Set over medium heat.
- 9
Once the liquid comes to a boil, add the soaked pork belly.
- 10
When it returns to a boil, pour in 1/2 cup of Korean soju.
- 11
Simmer uncovered for the first 5 minutes to drive off any porkiness.
- 12
After 5 minutes, cover with the lid.
- 13
Lower the heat so it's at a gentle, steady simmer, and cook for 40 minutes.
- 14
After 40 minutes, turn off the heat and let the pork rest in the covered pot for 10 minutes so the flavor really sets in. Use this time to make the gotjjori — that way you save time overall.
- 15
Lift out the rested pork and slice it into bite-sized pieces about 5mm thick.
- 16
Arrange the pork on a plate and serve with sangchu (lettuce), kkaennip (perilla leaves), raw garlic, green chili peppers, salted shrimp paste (saeujeot), and so on. Plate it nicely and enjoy!
Make the gotjjori (fresh napa cabbage kimchi)
- 1
Roughly chop 1/4 head of napa cabbage into large pieces and put them in a large bowl.
- 2
Sprinkle 1 tbsp of coarse salt evenly over the cabbage.
- 3
Pour in 2 cups of water.
- 4
Let it sit for 20 minutes.
- 5
After 20 minutes, drain off the brine and lightly squeeze out the excess water from the cabbage.
- 6
Into the same bowl, add the seasonings in order. First, add 1 1/2 tbsp of Korean red chili powder.
- 7
Add 1/2 tbsp of sugar.
- 8
Add 1/4 tbsp of plum extract (maesil).
- 9
Add 1/4 tbsp of anchovy fish sauce.
- 10
Add 1/4 tbsp of salted shrimp paste (saeujeot).
- 11
Add 1/4 tbsp each of grated ginger and grated garlic.
- 12
Mix thoroughly until everything is evenly coated.
