Recipe courtesy of Esther Choi
Recipe courtesy of Esther Choi
Watch how to make this recipe.
Bossam with Korean Radish Kimchi
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- Level: Easy
- Total: 2 hr
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1052
- Total Fat
- 104 g
- Saturated Fat
- 37 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 20 g
- Cholesterol
- 136 mg
- Sodium
- 499 mg
For me, kimjang — kimchi-making day — has always meant bossam. As long as I can remember, my halmoni (grandma) would simmer mountains of pork belly, slicing it up to share with the Korean families in South Jersey who gathered to help salt, season and pack away napa cabbage for the winter. My version, from my book Hand Taste: Cook Like a Korean Grandmother, strays a bit from Halmoni’s. Instead of starting the pork in water, I sear it first to build a deeper, richer flavor before braising. Bossam can be cooked a day in advance; let it cool in its liquid, refrigerate, then allow the meat to come back to room temperature before serving. It’s low-stress, deeply comforting food — meant to be shared.
- Level: Easy
- Total: 2 hr
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1052
- Total Fat
- 104 g
- Saturated Fat
- 37 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 20 g
- Cholesterol
- 136 mg
- Sodium
- 499 mg
Ingredients
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Directions
- In a large pot, heat the oil over high heat. Sear the pork belly on all sides, about 3 minutes per side. Then add the allium trimmings, doenjang, peppercorns, garlic, kombu, bay leaf, sugar and 3 quarts (12 cups) water. Bring to a boil, lower the heat to medium low and cover the pot. Simmer until the pork belly is tender but not falling apart, about 1 hour.
- Remove the pot from the heat and allow the pork to cool in the braising liquid. Remove the pork from the liquid and slice it. Serve with radish kimchi and lettuce leaves for wrapping.
