Prepare the pork: Rinse the pork belly or shoulder thoroughly. If desired, score the skin (if skin-on) to help render fat.
Combine boiling ingredients: In a large pot, add water, onion, smashed garlic, sliced ginger, roughly chopped spring onions, doenjang, instant coffee powder, mirin or soju, black peppercorns, dried anchovies, and dried kelp. Bring to a boil over high heat.
Add pork and simmer: Once boiling, carefully add the pork to the pot. Reduce the heat to medium-low, cover, and simmer for 60-90 minutes, or until the pork is very tender when pierced with a skewer.
Check tenderness: Periodically check the pork for tenderness. The cooking time will vary depending on the thickness and cut of the pork.
Rest the pork: Once cooked, carefully remove the pork from the broth and let it rest on a cutting board for 10-15 minutes. This helps to retain juices.
Prepare vegetables: While the pork rests, separate the leaves of the Napa cabbage and red leaf lettuce. Wash them thoroughly and drain well.
Slice the pork: Slice the rested pork into 0.5-1 cm thick pieces. Arrange them on a serving platter.
Serve: Serve the sliced Bossam with Napa cabbage leaves, red leaf lettuce, Ssamjang, salted shrimp sauce (Saewoojeot), Kimchi, thinly sliced garlic, and green chilies for wrapping.
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