Korean roasted pork belly bossam recipe

Name: Korean roasted pork belly bossam recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 kg (3.3lbs) pork belly, skin on, boneless; 2 tbsp Korean soybean paste (dwengjang); 2 tsp grated onion; 2 tsp sesame oil; 2 tsp sesame seeds; 1 tsp grated ginger; 8 cloves of garlic, crushed; 7 spring onions or scallions, roguhly chopped, roots on; 75 g (2.6oz) ginger, skin on, roughly sliced; 1 onion, peeled and cut into eighths; 2 tbsp Korean soy bean paste (dwengjang); 2 tbsp Korean soy bean paste (dwengjang); 2 tbsp honey; 1.5 tbsp grated ginger; 1 tsp Korean chilli paste (gochujang); 175 g (6.2oz) white radish, mouli or daikon, julienned into long strips; 4.5 tsp Korean apple vinegar or rice wine vinegar; 1.5 tbsp white granulated sugar; 1.5 tsp Korean chilli flakes (gochugaru), adjusted to taste; 1 small clove garlic, grated; 1 tsp salt, adjust to taste

Servings: persons

1.5 kg (3.3lbs) pork belly, skin on, boneless
2 tbsp Korean soybean paste (dwengjang)
2 tsp grated onion
2 tsp sesame oil
2 tsp sesame seeds
1 tsp grated ginger
8 cloves of garlic, crushed
7 spring onions or scallions, roguhly chopped, roots on
75 g (2.6oz) ginger, skin on, roughly sliced
1 onion, peeled and cut into eighths
2 tbsp Korean soy bean paste (dwengjang)
2 tbsp Korean soy bean paste (dwengjang)
2 tbsp honey
1.5 tbsp grated ginger
1 tsp Korean chilli paste (gochujang)
175 g (6.2oz) white radish, mouli or daikon, julienned into long strips
4.5 tsp Korean apple vinegar or rice wine vinegar
1.5 tbsp white granulated sugar
1.5 tsp Korean chilli flakes (gochugaru), adjusted to taste
1 small clove garlic, grated
1 tsp salt, adjust to taste

1
To make pickled radish to go on the side: in a medium sized bowl, mix all of the ingredients together and stir to coat the radish well.
2
Cover and chill for 1 hour before serving.
3
In a heavy pot, place the pork belly in and all of the ingredients for the cooking liquid and add water to cover.
4
Bring to a boil over high heat.
5
Reduce heat and simmer until pork is fully cooked through, and very soft, for 2 hours.
6
Remove the pork belly and place on a baking tray lined with foil to let cool.
7
Discard the poaching liquid.
8
Once cooled enough to handle, carefully cut off the skin of the pork and discard.
9
Preheat oven to 180C.
10
Mix all of the rub ingredients together into a smooth paste and smear generously all over the top of the skin-side of belly.
11
Place the pork in the oven, rub side up, and roast the pork until the top is nicely caramelized, about 30 minutes.
12
Additionally you can place the pork under the broiler briefly for a little more char.
13
Meanwhile, make the bossam sauce by mixing all of the ingredients together well in a small bowl.
14
Set aside.
15
Once the pork belly is nicely caramelized on top, let rest for 15 minutes in a warm place.
16
Then transfer the pork to a cutting board and thinly slice into two-bite pieces.
17
Serve the pork with the rice, lettuce leaves, bossam sauce, and pickled radish.
18
Try eating the pork in this way: Place a lettuce leaf in your hand.
19
Scoop in a spoonful of rice, top with smear of sauce, piece of pork, and finish with some pickled radish.
20
Wrap it all up together and take a bite.
21
Youll love it.

1122

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1.5 kg (3.3lbs) pork belly, skin on, boneless, 2 tbsp Korean soybean paste (dwengjang), 2 tsp grated onion, 2 tsp sesame oil, and more.

Yes, Korean roasted pork belly bossam recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!