Easy Bossam (Korean Pork Wraps)
Bossam, also known as Korean pork wraps, is the ultimate comfort food for sharing. Tender, juicy pork is simmered with aromatics until melt-in-your-mouth soft, then wrapped in crisp lettuce leaves with fresh garlic, spicy kimchi, and a drizzle of ssamjang sauce. It’s a perfect balance of rich, savory meat and refreshing crunch — and the fun part is building your own wraps at the table. Whether you’re cooking for family, friends, or just treating yourself, bossam is a hearty, interactive meal that always feels special!
How do I eat bossam?
Bossam is traditionally eaten by wrapping slices of the tender pork in crisp lettuce or napa cabbage leaves, then adding other sides like kimchi, garlic, and ssamjang (a savory dipping sauce). In this recipe, we are making pickled cabbage but you can opt for fresh lettuce instead. Enjoy it just as a wrap, but it’s also common to serve bossam alongside rice for a more filling meal. Many people like to combine the two — a bit of pork, rice, and kimchi all bundled together in a wrap for the perfect bite! And don’t forget classic side dishes like Korean pickled radish!
What is ssamjang?
Ssamjang is a thick, savory Korean dipping sauce that’s a must-have when enjoying dishes like bossam or Korean BBQ. The name literally means “wrap sauce” (ssam = wrap, jang = paste). It’s made by mixing doenjang (fermented soybean paste) with gochujang (spicy chili paste), along with garlic, sesame oil, green onions, and sometimes honey or sugar for balance. The result is a salty, nutty, slightly spicy sauce that ties everything together when you make a wrap with meat, rice, and veggies. Check out my other recipe on how to make your own (super easy)!
Ingredients
- 2–3 lbs Pork belly
- 1 large Onion, cut into quarters
- 3 slices Ginger
- 10 cloves Garlic
- 2 tbsp Korean fermented soybean paste (Doenjang)
- 1 tbsp Brown sugar
- 1 tbsp Instant coffee
- 10 cups Water
Optional
- 1/2 head of Napa cabbage
- 1/2 cup Sugar
- 1/2 cup Salt
- 1/2 cup Vinegar
- 1 cup water
Step by step instructions
1. Pickle Cabbage
Separate napa cabbage leaves and wash. Add salt, sugar, vinegar and water to create a brine. Toss leaves well and turn over every 15 minutes.
2. Sear Pork Belly
In a pan with oil on medium heat, sear pork belly until nicely browned. Flip over and sear all sides.
3. Add Rest of the Ingredients
Toss in onion, garlic, ginger, instant coffee and doenjang. Mix well and add water to cover pork belly.
4. Simmer Until Tender
Lower the heat to medium-low, cover (lid slightly ajar), and cook for 1 hour, or until the pork is very tender and a knife slides in with little resistance.
5. Rest and Slice
Transfer the pork to a board and rest for 10 minutes. Slice across the grain into 1/4-inch pieces.
6. Serve
Serve warm with pickled napa cabbage, kimchi, rice, and ssamjang on the side for wrapping. Enjoy!
Easy Bossam (Pork belly wrap)
Ingredients
- 2-3 lb Pork belly
- 1 large Onion, quartered
- 3 slices Ginger
- 10 cloves Garlic
- 2 tbsp Doenjang (Korean fermented soybean paste)
- 1 tbsp Brown sugar
- 1 tbsp Instant coffee
- 10 cups Water
Optional
- 1/2 head Napa cabbage
- 1/2 cup Sugar
- 1/2 cup Salt
- 1/2 cup Vinegar
- 1 cup Water
Instructions
- Pickle Cabbage: Separate napa cabbage leaves and wash. Add salt, sugar, vinegar and water to create a brine. Toss leaves well and turn over every 15 minutes.
- Sear Pork Belly: In a pan with oil on medium heat, sear pork belly until nicely browned. Flip over and sear all sides.
- Add Rest of the Ingredients: Toss in onion, garlic, ginger, instant coffee and doenjang. Mix well and add water to cover pork belly.
- Simmer Until Tender: Lower the heat to medium-low, cover (lid slightly ajar), and cook for 1 hour, or until the pork is very tender and a knife slides in with little resistance.
- Rest and Slice: Transfer the pork to a board and rest for 10 minutes. Slice across the grain into 1/4-inch pieces.
- Serve: Serve warm with pickled napa cabbage, kimchi, rice, and ssamjang on the side for wrapping. Enjoy!