Name: Bossam Boiled Pork Belly with Radish Salad
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2.2 lb Pork belly (skin-on or skin-off); 1 lb Korean radish (Mu); 2 tbsp Doenjang (Korean soybean paste); 1 large Onion, halved; 3 stalks Green onions, white parts only; 10 pieces Garlic cloves, smashed; 1 inch Ginger, sliced; 1 tsp Black peppercorns; 1 tsp Instant coffee granules (optional for color); 4 tbsp Gochugaru (Korean red chili flakes); 2 tbsp Fish sauce; 1.5 tbsp Sugar; 1 tbsp Salt

"Indulge in melt-in-your-mouth pork belly simmered to perfection with traditional Korean aromatics like doenjang and ginger. Paired with a vibrant, crunchy radish salad (Mu-saengchae), these wraps offer a perfect balance of savory, spicy, and fresh flavors."

1 Ingredients

Qty	Item
2.2 lb 1000 g	Pork belly (skin-on or skin-off)
1 lb 450 g	Korean radish (Mu)
2 tbsp 30 g	Doenjang (Korean soybean paste)
1 large 150 g	Onion, halved
3 stalks 45 g	Green onions, white parts only
10 pieces 30 g	Garlic cloves, smashed
1 inch 10 g	Ginger, sliced
1 tsp 5 g	Black peppercorns
1 tsp 2 g	Instant coffee granules (optional for color)
4 tbsp 24 g	Gochugaru (Korean red chili flakes)
2 tbsp 30 ml	Fish sauce
1.5 tbsp 18 g	Sugar
1 tbsp 15 g	Salt

2 Instructions

Rinse the pork belly in cold water and pat dry. In a large pot, add enough water to fully submerge the pork along with the onion, green onions, garlic, ginger, black peppercorns, doenjang, and coffee granules. Bring to a boil.

Once boiling, add the pork belly. Reduce heat to medium-low, cover, and simmer for 50 to 60 minutes until the pork is tender but not falling apart.

While the pork cooks, prepare the radish salad. Peel the radish and cut it into matchsticks. Toss with 1 tablespoon of salt and let sit for 20 minutes. Rinse the radish in cold water, squeeze out all excess moisture, and place in a bowl.

Mix the radish with gochugaru, fish sauce, sugar, and minced garlic. Let it marinate until the pork is ready.

Remove the pork from the pot and let it rest for 5-10 minutes. Slice into thin, bite-sized pieces (about 1/4 inch thick).

Serve the warm pork slices with the radish salad, salted shrimp sauce (saeu-jeot), ssamjang, and fresh lettuce or blanched cabbage leaves for wrapping.

·
Adding a teaspoon of instant coffee granules to the boiling liquid helps neutralize the pork's gamey scent and gives the meat a beautiful golden color.
·
Squeezing the salted radish thoroughly is the key to a crunchy, non-watery salad.
·
Let the pork rest before slicing to ensure the juices redistribute, making the meat extra moist.
·
Use a mix of Napa cabbage and perilla leaves for the most authentic wrapping experience.

? Frequently Asked Questions

Can I use pork shoulder instead of belly?

Yes, pork shoulder (Boston butt) works well if you prefer a leaner cut, though it won't be as melt-in-your-mouth as the belly.

How do I know when the pork is done?

Pierce the pork with a chopstick; if it goes through easily and the juices run clear, it is ready.

What is the best way to store leftovers?

Store the pork and radish salad in separate airtight containers in the fridge for up to 3 days. Re-steam the pork to keep it moist when reheating.

Is Bossam healthy?

Bossam is considered one of the healthier ways to enjoy pork belly because much of the fat is rendered out during the long boiling process.

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