Korean bossam (poached pork belly wrap)

Korean bossam (poached pork belly wrap)

Try Su Scott's recipe for Korean bossam, a popular poached pork dish with leaves for wrapping and a ssamjang sauce and spicy radish salad on the side
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Whisk together the sugar, molasses, sake, soy, doenjang and 1 litre of water in a heavy-based pan or stockpot with a lid. Add all the remaining ingredients, except the pork and cinnamon. Bring to the boil, then simmer for 15 mins over a medium heat, partially covered with the lid.
  2. Step 2

    Carefully submerge the pork belly into the poaching liquid and add the cinnamon stick. Reduce the heat and simmer very gently for 1 hr 15 mins until the meat is cooked through but not completely falling apart. Turn off the heat and let the pork rest in the pan for 15 mins.
  3. Step 3

    Remove the pork from the pan and ensure the meat has cooled down enough to touch. Discard the poaching liquid. Cut the meat into 5mm slices then transfer to a large platter.
  4. Step 4

    If you are planning on serving later, cover the meat before slicing and refrigerate until needed. When ready to serve, slice as above, then steam for a few minutes to reheat.
  5. Step 5

    Serve the pork with seasonal leaves to wrap, ssamjang sauce on the side and spicy radish salad.