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Korean · Dinner

Korean tender pork lettuce wraps (bossam)

Doenjang-simmered pork shoulder sliced thinly and wrapped at the table with crisp leaves, kimchi, ssamjang, garlic, and chile.

About 1 hr 55 minTotal
About 1 hr 35 minActive
$$$Cost
ModerateDifficulty
Makes 6 servings
Korean bossam with neat tender pork-belly slices, lettuce and napa leaves, kimchi, rice, ssamjang, garlic, scallions, and chile.

Equipment

  • Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.

Ingredients

1× recipe · Makes 6 servings

  • 2 1/2 pounds boneless pork shoulder, tied into an even roast if irregular
  • 8 cups water
  • 1 small yellow onion, quartered
  • 6 scallions, divided
  • 8 garlic cloves, divided
  • 2-inch piece fresh ginger, sliced
  • 2 tablespoons doenjang
  • 1 tablespoon brown sugar
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon instant coffee granules, optional
  • 1 teaspoon kosher salt
  • 1 head butter lettuce or tender inner napa cabbage leaves, separated
  • 2 cups well-fermented napa kimchi
  • 1/2 cup prepared ssamjang
  • 2 red Fresno chiles, thinly sliced
  • Cooked short-grain rice, for serving

Instructions

  1. Combine water, onion, four scallions, six garlic cloves, ginger, doenjang, brown sugar, peppercorns, coffee if using, and salt in a . Bring to a boil and cook 5 minutes so the aromatics season the liquid.

  2. Add pork, return to a boil, and cook uncovered 5 minutes. Reduce to a steady covered simmer and cook 50 to 65 minutes, turning twice, until a thin knife enters easily and the center reaches at least 190°F for sliceable tenderness.

  3. Turn off heat and let pork rest in its liquid 20 minutes. Meanwhile rinse and dry lettuce or napa leaves, slice remaining garlic and scallions, and arrange them with kimchi, ssamjang, Fresno chiles, and rice.

  4. Lift pork from the broth, remove string, and slice across the grain about 1/4 inch thick just before serving. If the center resists slicing, return it to simmering broth rather than serving tough pork.

  5. Invite diners to build small one-bite wraps with leaf, rice, pork, kimchi, a restrained dab of ssamjang, garlic, scallion, and chile. Keep leftover pork in strained cooking liquid so it reheats without drying.

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