Pork Wraps (Bo-ssam: 보쌈)
A Korean dish featuring cooked pork wrapped in lettuce or pickled cabbage, served with a variety of sauces and sides.
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- •Pork bellyThree-layered, bones removed
- •1 Large onionPeeled and washed
- •Ginger
- •12 Garlic cloves
- •Korean soybean paste (doenjang)
- •1 tablespoon Brown sugar
- •Instant hazelnut coffeeSecret ingredient
- •10 cups Water8 cups plus 2 more cups
- •1 pound Napa cabbageCut and washed
- •1/4 cup SugarFor pickle brine
- •Distilled white vinegarFor pickle brine
- •1 tablespoon Kosher saltFor pickle brine
- •3/4 cup WaterFor pickle brine
- •Korean radishOr daikon, for radish salad
- •2 teaspoons SaltFor radish salad
- •1/4 cup Hot pepper flakesPlus 2 tablespoons, for radish salad
- •2 tablespoons Fish sauceFor radish salad
- •2 teaspoons SugarFor radish salad
- •3 Garlic clovesFor radish salad
- •1 Green onionFor radish salad
- •OystersFor radish salad
- •1 tablespoon Toasted sesame seedsFor radish salad
- •1 tablespoon Saeujeot (salty fermented shrimp)For sauce
- •1 teaspoon SugarFor sauce
- •1 teaspoon Hot pepper flakesFor sauce
- •GarlicMince for sauce
- •Green onionFor sauce
- •2 tablespoons WaterFor sauce
- •Sesame seedsFor garnish
- 1
Wash the pork belly with clean, cold water.
1 min
- 2
Place the pork belly in a large pot with a large onion, ginger, and 12 garlic cloves.
2 min
- 3
Add Korean soybean paste, brown sugar, and instant hazelnut coffee to the pot.
2 min
- 4
Pour 10 cups of water into the pot and bring to a boil over medium-high heat.
5 min
- 5
Cook for 1 hour until the pork is fully cooked.
1h 0m
- 6
Cut napa cabbage and wash it thoroughly.
5 min
- 7
Make pickle brine with sugar, distilled white vinegar, kosher salt, and water. Add cabbage to brine and pickle for 1-2 hours, turning every 15 minutes.
2h 0m
- 8
Prepare radish salad by cutting Korean radish into matchsticks, salting, and squeezing out excess water.
10 min
- 9
Make seasoning paste for radish salad with hot pepper flakes, fish sauce, sugar, garlic, and green onion. Mix with radish and oysters.
10 min
- 10
Prepare sauce with saeujeot, sugar, hot pepper flakes, minced garlic, green onion, and water.
5 min
- 11
Once pork is cooked, let it cool, slice thinly, and serve with pickled cabbage, radish salad, and sauce.
10 min
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