Bossam (Poitrine de Porc en Feuilles)
Poitrine de porc pochée au doenjang, ail et gingembre, tranchée et enroulée dans des feuilles avec radis épicé et ssamjang.
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Boil the pork
In a large pot (at least 5 liters), combine the pork belly, doenjang, onion, 3 garlic cloves, ginger and coffee or bay leaves. Add about 2 liters of water, enough to cover the meat, and bring to a boil over high heat. Lower the heat, cover, and simmer gently for 60-70 minutes.
- 1kg pork belly
- 2 tbsp doenjang
- 1 onion
- 3 cloves garlic
- 1 thumb ginger
- 1 tbsp or 2 leaves coffee or bay leaves
- 2 liters water
✅ C'est prêt quand : a chopstick slides into the pork easily
Make the radish salad
Toss the radish with the salt and let it sit for about 15 minutes, then squeeze out the extra water with your hands. Mince 2 garlic cloves and mix them into the radish with the gochugaru, fish sauce and sugar.
- 300g radish
- 1 tsp salt
- 2 cloves garlic
- 2 tbsp gochugaru
- 1 tbsp fish sauce
- 1 tbsp sugar
✅ C'est prêt quand : radish is slightly softened and evenly coated in red sauce
Rest and slice
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Wrap and eat
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Boil the pork
In a large pot (at least 5 liters), combine the pork belly, doenjang, onion, 3 garlic cloves, ginger and coffee or bay leaves. Add about 2 liters of water, enough to cover the meat, and bring to a boil over high heat. Lower the heat, cover, and simmer gently for 60-70 minutes.
- 1kg pork belly
- 2 tbsp doenjang
- 1 onion
- 3 cloves garlic
- 1 thumb ginger
- 1 tbsp or 2 leaves coffee or bay leaves
- 2 liters water
✅ C'est prêt quand : a chopstick slides into the pork easily
Make the radish salad
Toss the radish with the salt and let it sit for about 15 minutes, then squeeze out the extra water with your hands. Mince 2 garlic cloves and mix them into the radish with the gochugaru, fish sauce and sugar.
- 300g radish
- 1 tsp salt
- 2 cloves garlic
- 2 tbsp gochugaru
- 1 tbsp fish sauce
- 1 tbsp sugar
✅ C'est prêt quand : radish is slightly softened and evenly coated in red sauce
Rest and slice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Wrap and eat
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Bossam is traditionally linked to gimjang, the autumn kimchi-making season: families would boil pork and wrap it in freshly salted cabbage with the new kimchi filling as a reward for a long day's work.
Today it's a favourite sharing dish, often ordered late at night.
⭐ Why It's Famous
Tender pork, crunchy spicy radish and fresh leaves — every wrap is a perfect bite.
💡 Fun Fact
Adding a spoonful of instant coffee or doenjang to the boiling water is a common Korean trick to remove pork's strong smell.
Korea
37.57°N, 126.98°E
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