Easy Bossam (Korean Style Pork Belly for Wraps)
Bossam is a delicious pork belly dish that is traditionally served during gimjang (a kimchi making tradition usually held during winter) and prepared by poaching in a heavily seasoned stock. It is then served with a spicy daikon relish, salted shrimp sauce, kimchi and lettuce/cabbage wraps.
This recipe for Bossam was developed with easy prep in mind, to minimize cook time/water and to yield maximum flavor and tenderness. Although pork belly is heavily laden with fat, it can still be challenging to cook the meat so it is not dry or chewy.
This easy recipe makes for a tender and flavorful bossam!
Prep time: 6 hours of marinating and 1 hour of cook time
Serves: about 4
- 1.5 lbs pork belly, sliced into 4 x 2 inch wide strips (skin is optional)
- 1/2 cup dwenjang (Korean soy bean paste)
- 3 tablespoons of white sugar
- 1/2 tsp. crushed black pepper
- 12 garlic cloves (or one small garlic bulb), smashed with peel on
- 1 thumb size piece of ginger, sliced thinly
- 2 cinnamon sticks, crushed (about 2 inches in length)
(you'll also need aluminum foil)
1. Combine dwenjang, black pepper and sugar into a paste. Coat pork belly in paste. Store in a plastic bag or air tight container in the refrigerator overnight- or for at least 6 hours.
2. After marinating the pork, quickly rinse off the marinade then pat dry with a paper towel. Set aside. Preheat your oven to 325 degrees Fahrenheit.
3. In a cast iron skillet or roasting dish scatter garlic, ginger and cinnamon to make a spice bed for the pork belly.
3. Lay the pork belly on top while setting them about 1/2 and inch apart.
4. Cover dish with foil and enclose tightly by scrunching the sides.
5. Place in oven and set your timer for 30 minutes. After 30 minutes, turn off the oven and leave the dish in the oven for another 30 minutes. After cooking has completed, pull your dish from the oven and let rest until the pork is no longer steaming and the roasting pan is warm to the touch.
7. Gently brush off any pieces of spice before slicing the bossam into 1/2 inch thick slices.
Serve with a saewoo jeot dipping sauce, a spicy daikon slaw like this one , kimchi and other good veggies such as lettuce or cabbage for wrapping if you'd like. My buddies and I scarfed this dish down with some cold makgeolli.