Bossam

Pork belly poached with aromatics, sliced thin, wrapped by the person eating it.

Bossam takes the same cut as the most common grilled dish and treats it in the opposite way: the pork is poached at length with aromatics and fermented pastes, then sliced thin. Poaching carries off some of the fat and leaves meat that is tender and almost plain, built to be dressed rather than to lead. It comes with fresh, unfermented kimchi made the same day.

Put a slice of pork on a leaf — lettuce, blanched napa cabbage, or a thin sheet of pickled radish — add the fresh kimchi, a little ssamjang and raw garlic, close it and eat it in one. Oysters, when they are offered in season, go into the same parcel. The pace is calmer than a barbecue because there is nothing to cook and nothing to watch.

Spice: Not spicy
Format: For sharing
Beginner-friendly: 2/3
Main ingredients: Pork · Kimchi

Editorial scale — actual heat varies from one kitchen to another. Editorial assessment.

We don't list allergens: recipes vary from one restaurant to another. For any allergy or dietary restriction, ask the restaurant directly.