This is one of the easiest and most versatile Korean dishes you can make at home. With just a few ingredients and a little prep, it’s a guaranteed crowd-pleaser. I served the boiled pork belly with salted cabbage, but you can also use red leaf lettuce and perilla leaves for wrapping the pork. Traditionally, this dish is served with Korean salted shrimp, but my children prefer it with ssamjang—a Korean dipping sauce made from equal parts soybean paste and chili paste, mixed with minced garlic, green onion, sesame oil, and sesame seeds. It’s simple, flavorful, and perfect for family meals. I hope you enjoy it as much as we do!
Easy Korean Pork Belly Recipe (Bossam)
Recipe by
Servings
4-6 servings
Prep time
10 min
Cooking time
55 mins
Calories
Try this easy recipe for a fun family dinner or with friends.
For the salted cabbage:
Cut napa cabbage in half and place into a large bowl.
Cover cabbage with water and pour in 1/2-1 cup of course salt.
Let sit in salt water bath for up to 4 hours.
Rinse thoroughly, and pat dry.
Ingredients
- 2 lbs pork belly (I used two large strips)
- 1 whole onion
- 4 stalks of green onion
- 2 bay leaves
- 1 tbsp black peppercorn
- 1/2 tbsp kosher salt
- 2 tbsp minced garlic or 8-10 cloves of garlic
- 1 inch nub of ginger
- 2 tbsp Korean soybean paste – doengjang
- 1 cup of brewed coffee or 1 tbsp of instant coffee mix
Directions
- Prepare Pot: Add all ingredients into a large pot and cover with enough water so all ingredients are submerged.
- Cook Pork Belly: Bring pot to a boil. Once boiling, reduce heat to medium low, cover the pot with a lid, and continue cooking for about 50-60 minutes.
- Prepare Ice Bath: Once the pork belly is fork tender (mine took about 55 minutes), add pork to a large bowl of ice water for about 1 minute.
- Cut Pork Belly: Cut the pork belly into 1/4″ slices.
- Garnish and Serve: Serve pork belly with any type of kimchi, and wrap in prepared salted napa cabbage leaves or red leaf lettuce or even perilla leaves.
Notes
Feel free to use leftovers into a stirfry or soup the next day!
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