Sharing is a common theme underlying all of Korean food. Bossam embodies this convivial sentiment - everyone sharing from the same plate, yet creating a small little bespoke parcel for their own consumption. 


  • 3.3 pounds (1.5 kilograms) pork belly, skin on, boneless

  • Cooking Liquid

  • 8 cloves of garlic, crushed

  • 7 spring onions or scallions, roughly chopped, roots on

  • 4½ x 1½ inch piece (75 grams) ginger, skin on, roughly sliced

  • 1 onion, peeled and cut into eighths

  • 2 tablespoons dwengjang paste

  • Glaze

  • 2 tablespoons Korean soy bean paste (dwengjang)

  • 2 tablespoons honey

  • 1½ tablespoons grated ginger

  • 1 teaspoon Korean chili paste (gochujang)

  • Bossam Sauce

  • 2 tablespoons Korean soybean paste (dwengjang)

  • 2 teaspoons grated onion

  • 2 teaspoons roasted sesame oil

  • 2 teaspoons roasted sesame seeds

  • 1 teaspoon grated ginger

  • Note

  • Buy the best quality pork belly you can afford. Heritage breeds yield the best flavor. 

  • If your pork belly comes with the ribs on, slice them off and slather with the rub (make extra). Roast until cooked through and caramelized and you’ll have the tastiest ribs ever.

  • Pickled Radish, Moo Sang Che

  • 6 ounces (175 grams) white radish, mouli or daikon, julienned into long strips

  • 4½ teaspoons Korean apple vinegar or rice wine vinegar

  • 1½ tablespoon white granulated sugar

  • 1½ teaspoons Korean chili flakes (gochugaru), or to taste

  • 1 small clove garlic, grated

  • 1 teaspoon salt, or to taste


  • 1.

    In a heavy pot, place the pork belly in and all of the ingredients for the cooking liquid and add water to cover. Bring to a boil over high heat. 

  • 2.

    Reduce heat and simmer until pork is fully cooked through, and very soft, for 2 hours. 

  • 3.

    Remove the pork belly and place on a baking tray lined with foil to let cool. Discard the poaching liquid. 

  • 4.

    Once cooled enough to handle, carefully cut off the skin of the pork and discard.

  • 5.

    Preheat oven to 350 degrees Fahrenheit/180 degrees Celsius.

  • 6.

    Mix all of the rub ingredients together into a smooth paste and smear generously all over the top of the skin-side of belly.

  • 7.

    Place the pork in the oven, rub side up, and roast the pork until the top is nicely caramelized, about 30 minutes. Additionally you can place the pork under the broiler briefly for a little more char. Meanwhile, make the bossam sauce by mixing all of the ingredients together well in a small bowl. Set aside.

  • 8.

    Once the pork belly is nicely caramelized on top, let rest for 15 minutes in a warm place. Then transfer the pork to a cutting board and thinly slice into two-bite pieces.

  • 9.

    Serve the pork with the rice, lettuce leaves, bossam sauce, and pickled radish (recipe follows).

  • 10.

    Try eating the pork in this way: Place a lettuce leaf in your hand. Scoop in a spoonful of rice, top with smear of sauce, piece of pork, and finish with some pickled radish. Wrap it all up together and take a bite.  

  • Pickled Radish, Moo Sang Che:

  • 1.

    In a medium sized bowl, mix all of the above ingredients together and stir to coat the radish well.  Cover and chill for 1 hour before serving.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 2532kj
  • Fat Total 229g
  • Saturated Fat 82g
  • Protein 80g
  • Carbohydrate 35g
  • Sugar 21g
  • Sodium 1572mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Copyright, 2014, Judy Joo, All rights reserved

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