Korean boiled pork belly

Bossam is boiled pork traditionally served with cabbage wraps. The meat is boiled in a flavorful brine until tender and served thinly sliced.

My husband and I always find it fascinating that there are so many similar dishes across both our cultures. This humble recipe is nearly identical to a Korean dish called Bossam. There are differences between cooking ingredients and the accompanying side dishes, but both are typically eaten with fer

Bossam or Korean boiled pork belly is a classic comfort dish made of tender succulent pork belly that is boiled in various seasonings and aromatics.

Hubby and I are late adopters in Korean cuisine, it's only in the recent years that we started dining at Korean eateries, usually the BBQ restaurants. We really enjoy the Korean style of eating grill meats - take a leaf of lettuce, place grill meat, top with spicy sauce, wrap and put the whole thing in the mouth! Recently hubby's Korean colleague introduced him the Korean way of eating grilled pork belly with kimchi and hubby was hooked, and would even crave for it these days. Until AFF…

Classic Korean Bossam - with an Instant Pot makeover! All that jiggly, luscious, tender, Korean boiled pork belly. With spicy Oyster Radish Kimchi.

Bossam, or Korean style Boiled Pork Belly, is a wonderful dish that typically is served with a spicy radish side dish (musaechae) and pickled cabbage wraps. This is not easy to find in Korean restaurants because it normally would take about 2 hrs on the stove top. For that reason most of the time this dish served cold, which it still is delicious, but my preference is to eat this dish warm! The Instant Pot makes it super easy to make this dish at home, in under an hour! While the Instant Pot…

The tender pork belly is sliced and wraped in pickled cabbage with kimchi and green onions.

Featuring rich pork belly layered with spicy radishes and wrapped in lightly pickled cabbage leaves, bossam is often enjoyed during kimjang, when Koreans gather to make enough kimchi to last all year. It can be topped with different condiments, but this version features ssamjang, a thick and spicy sauce commonly paired with pork, plus crispy garlic slivers that add a pop of flavor and crunch.