Korean · Dinner
Korean Braised Pork Belly Wraps
Bossam with Ssamjang and Rice
Korean poached pork belly simmered with doenjang and aromatics, sliced thin and served with lettuce leaves, ssamjang, garlic, and rice for hand-rolled wraps at the table.
$$
10 minsPrep
55 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
645Calories
38gProtein
28gFat
58gCarbs
3gSugar
2gFiber
1050mgSodium
85mgChol
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Instructions
1
Prep
Rinse rice until water runs clear. Halve both onions; smash 8 garlic cloves, thinly slice 4 cloves. Slice ginger. Cut 2 spring onions into 5cm batons, thinly slice the other 2. Mix ssamjang with sesame oil, sliced spring onions, and set aside. Thinly slice chillies. Arrange lettuce leaves on serving plates.
2
Boil
Bring 2 litres water to boil in a large heavy pot over high heat. Whisk in doenjang until smooth. Add both onions, smashed garlic, ginger, spring onion batons, and cooking wine. Lower pork belly into simmering broth, reduce heat to low so surface trembles gently, cover, and poach 45–50 minutes until a chopstick slides cleanly through the centre.
3
Boil
While pork poaches, combine rinsed rice with 240ml water in a medium saucepan. Bring to boil over high heat, cover, reduce to lowest heat, and cook 12 minutes. Rest covered off heat 5 minutes until fluffy.
4
Finish
Lift poached pork onto a board and rest 5 minutes covered loosely with foil. Whisk 1 tbsp warm poaching broth into ssamjang mixture until glossy. Slice pork into 5mm pieces across the grain.
5
Plate
Arrange lettuce leaves, sliced garlic, sliced chilli, ssamjang mixture, warm rice, and sliced pork on wide plates. Build wraps at the table by laying a lettuce leaf flat, adding rice, pork slice, ssamjang, garlic and chilli sliver, then folding into a parcel.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 480g (17 oz) pork belly, skinless
- 170g (6 oz) short-grain white rice
- 240ml (1 cup) water
- 2 litres (8.5 cup) cold water
- 40g (1.4 oz) doenjang
- 2 small yellow onions
- 12 garlic cloves
- 20g (0.7 oz) fresh ginger
- 4 scallions
- 20ml (4 tsp) Korean cooking wine
- 16 butter lettuce leaves
- 40g (1.4 oz) ssamjang
- 10g (2 tsp) toasted sesame oil
- 10g (2 tbsp) toasted sesame seeds
- 2 fresh red chillies
- 1 tsp fine sea salt