close up of pork belly, spicy radish salad and pickled cabbages in black plate

Bossam - Korean Pork Belly Wrap

Bossam refers to this perfect package created by wrapping unctuous pork belly, spicy and refreshing kimchi radish salad in crunchy pickled cabbage leaves. Great as a one dish meal but also great for parties, you just can't stop eating it, especially if you are a pork and kimchi lover.

Course Main Course
Cuisine Korean
Keyword bossam
KoreanCategory Ssam
Prep Time 20 minutes
Cook Time 7 minutes
Resting Time 1 hour 30 minutes
Total Time 27 minutes
Servings 6
Calories 840 kcal
Author JinJoo


Pickled Cabbage Leaves

  • 9 cups water
  • 1.5 cup Korean sea salt (cheonilyeom) for kimchi


  • 2 lb pork belly or pork butt, shoulder
  • 8 cups water
  • 1.5 Tbsp Doenjang (Korean Soy Bean Paste) or miso
  • 3 piecs fresh ginger 1 pc = 2 grams
  • 2 tsp coffee beans

Kimchi Radish Salad (or Stuffing)

  • 1 lb radish korean or daikon
  • 4 Tbsp red chili powder (gochukaru)
  • 1.5 Tbsp fermented salted shrimp saewoojeot
  • 1.5 Tbsp anchovy sauce myeolchi aekjeot
  • 3 Tbsp garlic chopped
  • 0.5 tsp ginger grated
  • 1.5 Tbsp sugar
  • 0.5 tsp sea salt
  • 2 tsp sesame seeds roasted
  • 2 green onions sliced
  • 2 oz minari (water dropwart) (optional)


For Pickling Cabbage Leaves:

  1. Mix water and Korean cheonilyeom sea salt to make brine.

  2. Cut head of napa cabbage to loosen leaves to total about 1/2 of the cabbage. You can also just cut cabbage in half and use one side.

  3. Immerse cabbage leaves in brine made in 1 and let it pickle for 1 1/2 hrs or until cabbage is soft and shriveled. You don't need to fully pickle the leaves like for kimchi - I kind of like it a little less pickled with a little crunch left but it's up to you.
  4. Drain cabbage for 10-15 minutes until fully drained. If you are not going to use right away, refrigerate up to 3 days and use later.
  5. When serving, cut cabbage into 1/2 lengthwise to make it easier to eat.

For Pork:

  1. In a pot add water, add doenjang, fresh ginger and bring to boil.
  2. Add pork and cook on medium heat for about 30 minutes(for 1 lb) until it becomes tender enough for a fork to go in easily. You may need to cook longer up to an hour if you are increasing the amount of pork.
  3. Take pork out of the pot and let it cool for few minutes and then loosely cover with wrap or foil until it cools enough for you to slice. Reason for covering is so that it doesn't dry out while cooling. If you can, it's yummiest when you eat the pork while it's warm.

For Radish Kimchi Salad/Stuffing (Kimchi sok):

  1. Julienne radish - either with knife or use a mandoline.
  2. Cut green onions and minari (water dropwart) if you have it.
  3. In a small bowl, make seasoning paste by mixing Korean red chili powder, saewoojeot, anchovy sauce, chopped garlic, chopped ginger, sugar, salt except for sesame seeds.
  4. Add kimchi seasoning paste to bowl with radish and coat radish evenly with the paste. It may feel like it's too dry at first but radish juice will soon make it very wet.
  5. Add green onions and minari and mix again. Sprinkle sesame seeds on top when serving.
  6. *** If you want to add oysters, you need to increase salt level by adding more seasoning.
  7. Serve bossam all in one plate with pork belly slices on one side, cabbage leaves and spicy radish salad on the other side. You can of course serve all of them separately too.

Recipe Notes

** It's hard to get the nutritional facts accurate for this dish because the brine and the Doenjang water used for cooking pork will not be all consumed.

Additional items to serve with Bossam

Tips for making Perfect Bossam

Nutrition Facts
Bossam - Korean Pork Belly Wrap
Amount Per Serving
Calories 840 Calories from Fat 729
% Daily Value*
Fat 81g125%
Saturated Fat 29g181%
Cholesterol 114mg38%
Sodium 881mg38%
Potassium 616mg18%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 5g6%
Protein 17g34%
Vitamin A 1675IU34%
Vitamin C 14.3mg17%
Calcium 83mg8%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.