Boiled Pork Wrap(Bossam)

Bossam is a popular pork dish in Korean cuisine. It is served with boiled pork belly and side dish like mooli (Radish) kimchi and ssamjang, you wrap them on korean lettuce called sanchu.

About Pork

The pork is made up of pork with skin, cut about 5cm thickness and boiled slowly with herbs like ginger, garlic and spring onion. The excess fatty pork is refreshing and delicious.

About ramen

The soup boiled pork belly can be used in ramen soup. Put remaining bossam and boiled eggs on top and you all get the perfect ramen at home. The noodle is the perfect for ramen noodle but if you can’t prepare it, you can change ramen noodle pasta with bicarbonate of soda. It is easy to make! You boil 2 litres of hot water and just put slender pasta like spaghettini or fedelini and 2 tablespoon of bicarbonate of soda, you get ramen noodle!


Cook Time 1 hr
Course Main Course
Cuisine Korean
Servings 4 people


  • 1000 g Pork belly joint
  • 2 Spring onion
  • 1 Onion
  • 1/2 Garlic bulb
  • 10 g Ginger
  • 1200 ml Water
  • 1 tbsp Soy sauce
  • 3 tbsp Sake (dry white wine)
  • 1 tbsp Miso (japanese miso is ok)
  • 1 tsp Instant coffee


  • Cut the pork 5-6cm into widths
  • Heat the pan to a medium heat
  • Place the pork belly skin side down
  • Put it on high heat until golden brown
  • Place the pork belly in a pot and add 1200ml of water
  • Add spring onion, onion, ginger and garlic in the pot
  • In the same pot, add soy sauce, sake(dry white wine), instant coffee and miso
  • Put the pot on a high heat and place a drop lid directly on the food (optional)
  • When it comes a boil, turn to a low heat for 30-40 minutes
  • To ensure it is soft, place a bamboo stcik in the pork and pour the soup over the pork to avoid it getting dry
  • Wait for the pork to cool down
  • Cut the pork belly 5mm thickness, after it cools down. (The pork will get crumbly if you cut it when it is hot.)


Instant coffee will take away the smell of the pork belly.
Keyword bossam, wraped pork

Mooli(Radish) Kimchi and Ssamjang

Cook Time 30 mins
Course Side Dish
Cuisine Korean


Mooli (Radish) Kimchi

  • 500 g Mooli (Radish)
  • 1/2 tbsp Salt
  • 1 tbsp Korean Chilli Powder
  • 1 tsp Sugar
  • 2 tsp Anchovy sauce (Fish sauce)
  • 1/2 tbsp Honey
  • 1/4 tsp Grated garlic
  • 1/8 tsp Grated ginger


  • 2 tbsp Gochujang
  • 1 tbsp Miso
  • 1 tbsp Sake (Dry white wine)
  • 1 tbsp Sugar
  • 1/2 tbsp Sesame oil
  • 1 tsp Vinegar


Mooli (Radish) Kimchi Instructions

  • Cut the mooli (radish) in matchstick size
  • Add 1/2 tbsp salt and mix well
  • Drain the water and leave it for 20 minutes
  • [ Kimchi paste ] Put grated garlic, grated ginger, Korean chilli powder, sugar, anchovy sauce (fish sauce) and honey in a food bag or small bowl.
  • 20 minutes later, gently squeeze the mooli (radish) and mix it with the kimchi paste
  • Carefully mix the mooli and kimchi paste

Ssamjang Instructions

  • Put gochujang, miso, sugar, sake (dry white wine), sesame oil and vinegar in the small bowl
  • Mix well