Bossam

🔥 Prep

• Rinse the 500 g pork belly under cold water and pat dry with paper towels.
• Peel the 1 pc ginger and slice it into thin rounds.
• Peel the 0.5 pc onion and cut it into quarters.
• Peel the 5 pcs garlic cloves and lightly smash each with the side of a knife.
• Measure out 1 tbsp soybean paste into a small bowl for later use.
• Separate the 10 pcs lettuce leaves, rinse them thoroughly, and spin or pat dry.

🔥 Cook

• 1. Place the pork belly, ginger slices, onion quarters, and smashed garlic in a large pot; add enough cold water to just cover the meat.
• 2. Bring to a boil over medium-high heat.
• 3. Once boiling, reduce heat to low and skim off any foam that rises to the surface.
• 4. Stir in the measured 1 tbsp soybean paste until fully dissolved.
• 5. Simmer gently for 1 hour 30 minutes, or until the pork is fork‑tender.
• 6. Turn off the heat, remove pork from the pot and let rest for 10 minutes on a cutting board.
• 7. Slice the rested pork belly thinly against the grain into bite‑size pieces.

🔥 Serve

• Place a lettuce leaf on your palm, add a few slices of the warm boiled pork, and wrap it tightly.
• Offer a small dish of the remaining soybean paste (or ssamjang) for dipping.
• Serve alongside kimchi, sliced raw garlic, and a bowl of steamed white rice if desired.
• Enjoy the bossam wraps immediately while the pork is still warm and tender.