This delicious crispy pork belly is from Caroline Hwang's brilliant new book Korean Food Made Easy. Traditionally, bossam is boiled pork wrapped (ssam) with red lettuce leaves, pickled radishes, dipping sauce and oysters. Dried radish can be found in the dry goods aisle at Asian grocery stores. It has a chewy yet crunchy texture and is a must-have accompaniment to Bossam.


  • Bossam

  • 1.5kg boneless pork belly, rinsed in cold water

  • 1 onion, quartered

  • 1 fuji apple, quartered

  • 2 spring onions

  • 25g ginger, peeled and roughly chopped

  • 6 garlic cloves, peeled and left whole

  • 60g fine sea salt

  • 1tsp black peppercorns

  • 60g coarse sea salt

  • 2 ½ tbsp doenjang 

  • 2 ½tbsp soy sauce

  • 120ml mirin

  • Seasoned Dried Radish

  • Dipping Paste

  • 12 raw oysters (the brinier the better)

  • Mumallaengi Muchim

  • 1 serrano chilli, finely chopped

  • 3 spring onions, thinly sliced

  • 2tsp crushed garlic

  • 40g gochugaru (dried red pepper flakes)

  • 90g dried radish

  • 1tbsp grapeseed oil

  • 120ml soy sauce

  • 1tbsp fish sauce

  • 2tbsp honey

  • 2tbsp toasted sesame seeds, plus extra to garnish

  • Ssamjang

  • 1tsp crushed garlic

  • 1 spring onion, thinly sliced

  • 60g onion, grated

  • Ground black pepper

  • 2tbsp deonjang (see page 17)

  • 2tsp gochujang (red pepper paste)

  • 1tsp toasted sesame oil

  • 1tsp honey


  • 1.

    Rinse the pork belly under cold water and then prick the skin of the pork with several holes.

  • 2.

    Combine the onion, apple, spring onions, ginger, garlic, fine sea salt and black peppercorns with 1.75 litres of water in a large saucepan, set over a high heat and bring to the boil. Add the pork belly and reduce the heat to asimmer. Simmer for 20–30 minutes. Remove the meat and pat dry.

  • 3.

    Place the meat on a plate and refrigerate for 4 hours (or overnight) to dry the skin out.

  • 4.

    Preheat the oven to 200°C (400°F/gas 6). Remove the pork from the fridge and discard any juices. Pat the meat dry again. Rub the skin with the coarse salt and place the pork belly on a wire rack set over a roasting pan.

  • 5.

    Place an ovenproof bowl filled with water on the lowest rack of the oven to create steam and place the meat on the top rack. Roast for 30 minutes.

  • 6.

    Remove the pork and preheat the grill to high. Grill the meat until the skin is nice and crispy.

  • 7.

    Leave the pork to rest for 5–10 minutes, then slice to serve. Serve with the Dried Radish, Dipping Paste and shucked oysters.

  • 8.

    To makle the Mumallaengi Muchim or seasoned dried radish soak the radish for 30 minutes, strain then squeeze to remove any excess water.

  • 9.

    Heat the oil in a frying pan over medium, heat and sauté the radish for 2 minutes.

  • 10.

    Add the remaining ingredients to the frying pan and stir-fry for 3–4 minutes, coating the radish with the mixture. Garnish with sesame seeds.

  • 11.

    To make the Ssamjang or dipping paste combine all the ingredients in a small bowl and mix well. Refrigerate for up to a week.


Images and recipes from Korean Food Made Easy by Caroline Hwang, Murdoch Books, RRP $39.99 Photography by Lisa Linder, Illustrations by Alice Chadwick.

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