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Korean Bossam, plated and ready to serve

Korean Bossam, Boiled Pork Belly Wraps

Bossam is tender pork belly simmered with aromatics until meltingly soft, then sliced and wrapped in cabbage leaves with spicy radish salad and salted shrimp. It is the traditional reward for a long day of kimchi making. Every element is low in carbs, so it is an ideal keto feast.
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Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Course: Main Course
Cuisine: Korean
Servings: 8 servings
Calories: 782kcal

Ingredients

  • 2 1/2 pounds skin-on or skinless pork belly in one piece
  • 2 tablespoons doenjang (soybean paste)
  • 1 onion halved
  • 8 cloves garlic
  • 2-inch piece ginger sliced
  • 4 scallions
  • 1 tablespoon instant coffee or whole black peppercorns (optional, for aroma)
  • Radish salad: 12 ounces daikon cut into matchsticks, 2 tablespoons gochugaru, 1 tablespoon fish sauce, 1 tablespoon allulose, 3 cloves garlic minced, 1 scallion chopped
  • 1 small head napa cabbage inner leaves, lightly salted
  • 2 tablespoons salted shrimp (saeujeot) to serve

Instructions

  • Put the pork in a pot just large enough to hold it. Add the doenjang, onion, garlic, ginger, scallions and coffee or peppercorns, and add water to cover by 1 inch.
  • Bring to a boil, then reduce the heat and simmer, partly covered, for 60 to 70 minutes, until a chopstick slides easily into the meat.
  • Meanwhile, make the radish salad: toss the daikon with a pinch of salt for 10 minutes, squeeze out the water, then mix with the gochugaru, fish sauce, allulose, garlic and scallion.
  • Rest the pork for 10 minutes, then slice it 1/4 inch thick.
  • Arrange the pork on a platter with the cabbage leaves, radish salad and salted shrimp. Wrap a slice of pork with radish salad and a tiny bit of salted shrimp in a cabbage leaf.

Notes

Doenjang and coffee in the cooking water are traditional tricks for removing any porky smell and giving the meat a beautiful color. The cooking liquid is not eaten, so the doenjang adds little to the nutrition per serving.
Chef's Tip: Slice the pork while it is still warm, but not hot, for neat slices that do not crumble.
Keto Swap: The radish salad is usually sweetened with sugar or plum syrup. Allulose keeps it sweet, tangy and keto.
Success Tip: Make the radish salad milder for children with half the gochugaru, or offer plain pork with a mild soy dip.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 782kcal | Protein: 16g | Fat: 76g | Fiber: 2.8g
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