
Each autumn, Korean families gather to prepare kimchi in large quantities for the winter months ahead. Following this kimchi-making tradition, they celebrate with bossam - succulent pork belly that‘s boiled or steamed until perfectly tender.
The rich, moist meat creates an irresistible pairing with the fresh, tangy kimchi. The typical way to eat it is to wrap the pork in cabbage leaves, adding raw garlic, fresh chilies, and ssamjang (spicy bean paste) to create the perfect mouthful. It’s this that gives the dish its name, as “bossam” literally means “to wrap.”
While this beloved dish is enjoyed year-round in restaurants and at home across Korea, it‘s most cherished during kimchi-making season. Just finished making kimchi? There’s no better time to savor the magic of bossam.
(Bossam, Korean boiled pork wraps, steamed pork belly, savory pork with lettuce wraps)