Korean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Bossam (Boiled Pork Wrap)
Boiled pork belly thinly sliced and served with side dishes, meant to be wrapped in leaves like lettuce or napa cabbage.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
In a large pot, bring 8 cups of water to a boil. Add the doenjang, instant coffee powder (to remove pork odor and add color), whole onion, garlic, ginger, and bay leaves.
- 2
Carefully submerge the whole block of pork belly in the boiling aromatic broth.
- 3
Reduce the heat to medium-low, cover, and let it simmer steadily for 50-60 minutes.
- 4
Check for doneness by piercing the thickest part with a chopstick; it should glide through easily with clear juices.
- 5
Remove the pork from the broth and let it rest on a cutting board for 10 minutes to lock in the juices.
- 6
Slice the pork into 1/4-inch thick pieces. Serve warm on a platter accompanied by salted napa cabbage leaves, spicy radish salad, and ssamjang for wrapping.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
65/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving425
Calories
46 g
Protein
4 g
Carbs
24 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Bossam is tender boiled pork belly, thinly sliced and wrapped in salted napa cabbage or lettuce with garlic, ssamjang, and spicy radish salad. Simmered with aromatics rather than fried, it is leaner-tasting than other pork dishes and a fixture at gatherings and kimchi-making days. The wrap is built fresh at the table.
Listahan note
This version simmers the pork belly with doenjang and aromatics for a clean, tender result, then serves it with all the wraps and condiments to assemble by hand.
Technique cues
- Simmer the pork gently with aromatics so it stays moist and clean-tasting.
- Slice the rested pork thin so it folds easily into wraps.
- Serve with salted cabbage and spicy radish salad for the full experience.
Kitchen flow
- Parallel prep
- Salt the cabbage and make the radish salad while the pork simmers.
- Make-ahead
- Simmer the pork ahead and slice it warm; prep condiments in advance.
- Leftover move
- Use leftover pork in kimchi fried rice or a quick stir-fry.
- Cleanup rhythm
- One pot for the pork; rinse the cabbage-salting bowl promptly.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Skin-on pork belly
Main protein
Purpose: Boiling renders the fat and leaves the meat tender.
Handling: Simmer whole, then rest and slice thin.
Adaptation: Pork shoulder works for a leaner wrap.
Doenjang and coffee powder
Simmer aromatics
Purpose: They deodorize the pork and add savory depth to the broth.
Handling: Add to the simmering water with onion, garlic, and ginger.
Adaptation: Skip the coffee; doenjang alone still works.
Napa cabbage leaves
Wrapper
Purpose: Salted, wilted cabbage is the traditional, tender wrap.
Handling: Salt and rinse the leaves so they are pliable.
Adaptation: Lettuce or perilla leaves are common alternatives.
Ssamjang and spicy radish salad
Condiments
Purpose: Add the salty-savory and spicy-tangy notes that complete each wrap.
Handling: Set out alongside the sliced pork.
Adaptation: Make ssamjang from doenjang and gochujang if needed.
Technique notes
- Do not boil hard; a gentle simmer keeps the pork tender.
- Rest the pork before slicing so the juices settle.
- Slice against the grain and thin for the easiest wraps.
Ingredient swaps
- Leaner direction
- Use pork shoulder instead of belly.
- Gluten-free direction
- Confirm the doenjang and ssamjang are wheat-free.
- Lower-sodium direction
- Rinse the salted cabbage well and go light on ssamjang.
Serve alongside
- Spicy radish salad (musaengchae)
- Salted napa cabbage
- Kimchi
- Steamed white rice
- Soju
- Makgeolli
- Barley tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked pork up to 3 days.
- Reheat slices gently or steam to keep them moist.
- Freeze the boiled pork up to 2 months; thaw and steam to reheat.
Equipment
- Large pot
- Cutting board
- Sharp knife
- Serving platter
Make this household-aware
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