Bossam (보쌈) — Korean Boiled Pork Lettuce Wraps

• 1200 gskin-on pork belly slab
• 2.2 lwater
• 3 tbspdoenjang
• 60 mlsoy sauce
• 120 mlsoju (or dry rice wine)
• 1yellow onion (halved, skin left on)
• 4scallions (trimmed and cut in half)
• 10 clovegarlic (lightly crushed)
• 2 inchfresh ginger (sliced)
• 1 tspblack peppercorns
• 2 leafbay leaves
• 1 tspinstant coffee powder (optional modern Korean home-cooking addition for aroma and color)
• 1 tbspbrown sugar
• 12napa cabbage leaves
• 18 gkosher salt
• 2 tbspgochujang
• 1 tbsptoasted sesame oil
• 1 tbsphoney
• 1 tbsprice vinegar
• 1scallion (finely chopped)
• 2 tsptoasted sesame seeds
• 300 gKorean radish (julienned)
• 1 tspcoarse sea salt
• 2 tbspgochugaru
• 1 tbspfish sauce
• 1 tbsprice syrup
• 18red leaf lettuce leaves
• 18perilla leaves
• 250 gnapa kimchi
• 3 cupcooked short-grain rice
• 2Korean green chile peppers (thinly sliced)

Instructions

1. 1

   Make the salted napa cabbage first so it can soften while the pork cooks. Dissolve 18 g kosher salt in 1 l water, submerge the napa cabbage leaves for 30 minutes, then drain and pat them dry without rinsing away all of their mild seasoning.

2. 2

   Prepare the radish salad by tossing the julienned Korean radish with 1 tsp coarse sea salt and letting it stand for 10 minutes. Squeeze out excess liquid, then mix the radish with gochugaru, fish sauce, rice syrup, garlic, ginger, scallions, and sesame seeds until evenly red and glossy.

3. 3

   Stir together the ssamjang in a small bowl. Combine doenjang, gochujang, toasted sesame oil, honey, rice vinegar, grated garlic, chopped scallion, sesame seeds, and 1 tbsp water until the paste is thick but spoonable.

4. 4

   Rinse the pork belly under cold water and pat it completely dry. Place it in a heavy pot with 2.2 l water, doenjang, soy sauce, soju, onion, scallions, garlic, ginger, peppercorns, bay leaves, instant coffee powder, and brown sugar.

5. 5

   Bring the pot to a strong simmer over medium-high heat, skimming off any foam that rises during the first 10 minutes. Reduce the heat to low, cover the pot slightly ajar, and simmer for 80 to 90 minutes until a skewer slides easily through the thickest part of the pork.

6. 6

   Turn off the heat and let the pork rest in the hot broth for 15 minutes so the meat stays juicy. Lift it out carefully, blot the surface, and slice it across the grain into 6 mm thick pieces while still warm.

7. 7

   Arrange the pork slices on a warm platter and place the salted napa cabbage, lettuce leaves, perilla leaves, kimchi, radish salad, ssamjang, rice, sliced garlic, and sliced Korean green chile peppers around it. Bossam is meant to be abundant and interactive, so use several small bowls rather than hiding the condiments in one pile.

8. 8

   To eat, place one lettuce leaf or napa cabbage leaf in your palm, add a small spoonful of rice, one slice of pork, a dab of ssamjang, kimchi, radish salad, garlic, and chile. Fold the wrap into a compact bundle and eat it in one bite if possible, which is the classic Korean ssam style.