Bossam (Korean Style Braised Pork Belly Wrap)

Bossam is usually eaten during the winter when Korean families make kimchi. With freshly made kimchi and some baby napa leaves we wrap with braised pork belly a delicious combo!


  • 600g whole pork belly (2 whole pieces each 300g)
  • 1 onion
  • 16 whole black peppercorns (i didnt have so just used my black pepper grinder setting to the coarsest and used about 16 tsp)
  • 1 korean big green onion
  • 6 bay leaves
  • 16 whole garlic cloves
  • 4 tbsp korean soy bean paste
  • 6 tbsp korean cooking wine


  1. First put the meat in cold water to take out the blood for 20-30 minutes.
  2. If not done already cut slits into the meat.
  3. Peel and cut an onion in half. Quarter the big green onion. Put them into a stock pot with water. Add in the other ingredients except the meat.
  4. Let it come to a boil then add in the meat with the skin side down.
  5. There should be enough water to just cover the meat.
  6. Let it cook under high heat for 20 minutes and then medium heat for 40 minutes.
  7. Once down take out the meat and slice.
  8. We also eat the whole garlic cloves that went in to the pot in our wraps.
We ate it with spicy mixed snails noodles, kimchi and spicy radish kimchi.

For the spicy mixed snails noodles recipe please reference to this post :

To see our new mukbang episode on youtube featuring this deliciousness please visit this link:

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