🏠 | Korean Bossam (Pork Belly)

I love Korean food. I could eat it all day, errday. I think it’s because there are so many individual side dishes to the meals that just intensify the flavors when eaten all together. But anyway, Bossam is basically steamed pork belly (though you could use other pork cuts) that is eaten wrapped in salted napa cabbage with other sides, like chilies, kimchi, garlic, etc. It’s more of a fatty meal, so it’s best reserved for a special-occasion kind of meal; but at the same time, fat in moderation is good for your health as well.

The Bossam was extremely easy to make, but just required a bit of waiting time. Trust me, it’s well worth it though!! It’s a great gathering kind of meal :)


Pork Belly

  • 2 pounds of pork belly
  • 1 onion
  • 1 stalk of spring onion
  • 2 green chilies (or jalapenos)
  • Fresh ginger
  • 1/2 tsp pepper
  • 1 tbsp garlic, minced
  • 4 tbsp rice vinegar
  • 2 tbsp soybean paste
  • 8 cups water

Optional sides

  • Salted Napa Cabbage
  • Kimchi
  • Chilies (or jalapenos), sliced
  • Garlic
  • Ssamjang (soy bean paste dipping sauce)


  1. Chop up the onion, ginger and spring onion (doesn’t matter how you cut it)
  2. Pour the water, garlic, pepper, soybean paste and rice wine into the pot
  3. Add the onion, spring onion, chilies, ginger. Then mix everything together
  4. Add in the pork belly, and cook on LOW heat for 1 to 1.5 hours until it is cooked thoroughly. (If you have a huge chunk of meat, I’d recommend cutting it into smaller chunks. I cut my 2 pounds of pork belly into 6 pieces)
  5. Prepare your side dishes when the meat is almost ready
  6. When the pork belly is done, take it out, and cut it into thin slices
  7. Serve with vegetable wraps and sides!

Inspiration: mykoreankitchen