⏱️ Prep time: 10 minutes
🍲 Boiling time: 60 minutes
🥢 Introduction
This is one of those recipes that looks impressive, but is actually very easy to make.
Once the pork is in the pot, there’s not much to do — just let it simmer and do its thing.
Bossam doesn’t rely on complicated techniques or constant attention.
It’s a calm, forgiving kind of cooking. You don’t need to measure perfectly or stand by the stove the entire time.
If you’ve ever wanted to make a simple Korean dish without feeling overwhelmed, this is a good place to start.
The steps are straightforward, the timing is flexible, and the result feels much more special than the effort it takes.
🛒 Ingredients
You don’t need anything unusual for this recipe.
Everything here is easy to find, and there’s no need to be overly precise.
✔ Pork belly, 1.5 kg (skinless)
✔ Water, enough to fully cover the meat
✔ Soybean paste (doenjang), 2½ tablespoons
✔ Onion, 1, cut in half
✔ Garlic, 8–10 cloves
✔ Green onion, 1 stalk
✔ Bay leaves, 2
✔ Sugar, 1 teaspoon
👩🍳 Instructions
Step 1
Place the pork belly in a large pot and add cold water until the meat is fully submerged. Add all the remaining ingredients.
Step 2
Bring the pot to a boil over high heat. Once it starts boiling, lower the heat to medium-low and let it simmer gently for about 60 minutes.
Step 3
Check the pork by inserting a skewer or chopstick. It should slide in easily with very little resistance.
Step 4
Turn off the heat and let the pork rest in the broth for 10 minutes. This helps the meat stay moist.
Step 5
Remove the pork from the pot and let it sit for 5 minutes. Slice while still warm, cutting against the grain, and serve.
🍽️ Serving Tips
✔️ Serve the pork while it’s still warm for the best texture
✔️ Slice only what you plan to eat right away
✔️ Keep the remaining pork loosely covered with foil or a lid to retain warmth
✔️ Pair with simple sides like leafy greens, steamed cabbage, or plain rice
✔️ This pork works well with many sauces — ssamjang, gochujang, salt with sesame oil, or even wasabi
✔️ Choose what you enjoy; the mild flavor makes it easy to mix and match
💡 Additional Notes
✔️ This recipe is very forgiving — exact measurements aren’t critical
✔️ If your pork belly is especially thick, adding an extra 5–10 minutes of simmering time is fine
✔️ Letting the pork rest in the broth is key to keeping it juicy
✔️ Leftovers reheat best gently in a pan with a splash of water, covered
✔️ Bossam pairs especially well with makguksu (Korean buckwheat noodles) — the light, tangy noodles balance the richness of the pork beautifully
✔️ You can find my makguksu recipe linked here for an easy pairing(click!)
❓ FAQ
Q. Will the pork taste bland?
A. The pork itself is lightly seasoned, but that’s intentional. Bossam is meant to be enjoyed with sauces and sides, which is where the seasoning comes in.
Q. Can I prepare this ahead of time?
A. Yes. You can boil the pork earlier in the day and reheat it gently before serving. Avoid slicing until just before eating.
Q. What’s the best way to slice bossam?
A. Slice while the pork is still warm, cutting against the grain for the most tender texture.
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