Bossam (보쌈)

Bossam is a festive Korean sharing dish of tender soy-braised pork belly sliced and wrapped in salted cabbage leaves with kimchi, sliced raw oysters, and fermented shrimp paste — a combination that turns an affordable cut into a showstopping centrepiece for the table.

Serves: 6

Ingredients

For the pork:

• 1.5 kg (3.3 lb) skin-on pork belly, in one piece
• 2 litres (8 cups) water
• 1 medium onion, halved
• 6 cloves garlic
• 3 tbsp (45ml) doenjang (Korean soybean paste)
• 2 tbsp (30ml) soy sauce
• 1 tbsp (15ml) gochugaru (Korean chilli flakes)
• 1 tbsp (15ml) rice wine (cheongju or sake)
• 1 tsp black peppercorns
• 3 slices fresh ginger
• 2 dried bay leaves

For the table:

• 1/2 head salted napa cabbage (or fresh outer leaves)
• 200g (7 oz) fresh oysters, shucked
• 200g (7 oz) baechu kimchi, roughly chopped
• 3 tbsp (45ml) saeujeot (fermented salted shrimp)
• 4 cloves garlic, thinly sliced
• 1 tsp sesame oil

Instructions

1. Place the pork belly in a large pot. Cover with cold water, bring to a boil, and blanch for 5 minutes. Drain and rinse the pork under cold water to remove impurities.
2. Return the pork to the pot with 2 litres fresh water, onion, garlic, doenjang, soy sauce, gochugaru, rice wine, peppercorns, ginger, and bay leaves. Bring to a boil, then reduce to a gentle simmer.
3. Braise uncovered for 1 hour 15 minutes, turning the pork once halfway through, until a skewer passes through the thickest part without resistance. The broth will darken and reduce slightly.
4. Remove the pork and rest on a board for 10 minutes before slicing about 5mm (1/4 inch) thick against the grain.
5. While the pork rests, toss the fresh oysters with sesame oil and a pinch of salt.
6. To serve, lay cabbage leaves flat, top with a slice of pork, a spoonful of kimchi, a fresh oyster, a dab of saeujeot, and a sliver of garlic. Wrap and eat in one bite.

Cook's Notes: Salting napa cabbage leaves for 30 minutes beforehand softens them for easier wrapping. Leftover braising liquid makes an excellent base for doenjang jjigae the following day.