Homemade Bossam Recipe: Korean Boiled Pork Wraps with Fresh Kimchi

Cooking time : 60mins Serves : 2 people

What is Bossam (Korean Boiled Pork Wraps)?

When the weather starts to cool down, Koreans naturally begin to prepare kimchi for the winter season, a tradition called kimjang. There’s something deeply comforting about making kimchi when the air turns crisp, and along with that comes one of my favorite dishes to enjoy: bossam, or Korean boiled pork wraps.

Bossam is a classic Korean dish that pairs perfectly with geotjeori (fresh kimchi). The combination of soft, juicy pork slices wrapped in fresh cabbage leaves with a bit of salty shrimp, spicy kimchi, or ssamjang (soybean paste dipping sauce) is unbeatable. It’s hearty, savory, and satisfying without being greasy. This dish feels like home, it’s often made for family gatherings, special dinners, or celebrations after making kimchi.

The best part about bossam is that it looks like a complicated restaurant dish, but it’s actually very easy to make at home. You only need a few simple ingredients, and most of the cooking time is just waiting while the pork gently simmers in a flavorful broth.

In this post, I’ll share my easy homemade bossam recipe. I made it alongside simple geotjeori, which is a fresh, quick version of kimchi, perfect for when you don’t have time to ferment it.

I’ll bring the geotjeori recipe for the next post!

The two dishes complement each other perfectly. If you’re new to Korean cooking, this is a wonderful place to start.

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Traditional Bossam History and Meaning

Bossam (보쌈) literally means “wrapped” in Korean. It refers to boiled pork, usually served thinly sliced and wrapped in vegetables such as napa cabbage. The name comes from the act of wrapping the meat with other ingredients before eating. It’s a traditional Korean dish that has been enjoyed for centuries, often served during special occasions or after kimchi-making days.

The flavor of bossam is mild but deeply savory, enhanced by the aromatic broth the meat is boiled in. The pork absorbs the subtle flavors of onion, garlic, green onion, soy sauce, and sometimes peppercorns or bay leaves. The result is tender, juicy meat with a clean taste that pairs perfectly with spicy or salty condiments.

There are many variations of bossam, depending on the region and personal preference. Some recipes add doenjang (soybean paste) or coffee to the broth to reduce the pork’s odor, while others use a lighter, cleaner broth like the one I’ll share today. My version is simple, clean, and balanced, making it approachable for beginners while keeping that authentic Korean flavor.

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Simple Ingredients for Korean Bossam

For this recipe, you only need a few basic ingredients that are easy to find. You can adjust the seasonings depending on your taste or what you have at home.

Main Ingredients

• 800g to 1kg of thick pork belly (or pork neck/front leg)

• 1 large onion, cut in half
• 1 green onion, cut into large pieces
• 10 whole garlic cloves

• 1 tablespoon of soybean paste (optional)
• 2 tablespoons of soy sauce (optional)
• 2 tablespoons of cooking wine (or rice wine)
• 2 liters of water
• ½ teaspoon of peppercorns (optional)
• 1 small piece of ginger (optional, for fragrance)

You don’t need anything fancy here. The key is to start with good-quality pork that has a balance of fat and lean meat. I personally prefer thick pork belly, because when it’s boiled and sliced, it has a soft yet rich texture that melts in your mouth. But you can also use pork neck or front leg meat if you prefer less fat, both work wonderfully.

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Step-by-Step Guide: How to Make Korean Bossam at Home

Now let’s get to the fun part: cooking! This recipe is as straightforward as it gets. You’ll be amazed at how much flavor you can create with just a few ingredients.

Step 1. Prepare the Broth

Cut one large onion in half and one green onion into large chunks. Place them into a large pot with about 2 liters of water. Add 10 whole garlic cloves and for optionals, 1 tablespoon of soybean paste, 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, and a small handful of peppercorns if you have them. These ingredients will create a light but aromatic broth that enhances the flavor of the pork.

You can also add a slice of ginger if you like, it helps remove any meaty odor and adds a subtle warmth to the broth.

Step 2. Bring the Water to a Boil

Turn the heat to high and bring the broth to a full rolling boil. This is an important step because you want to add the pork only once the water is boiling. Adding meat to cold water can make it tough and cause it to lose its juices.

Step 3. Add the Pork

Once the water is boiling, carefully lower your pork belly (or chosen cut) into the pot. The hot water will immediately seal in the juices and help the meat stay tender and flavorful.

Let it boil for a few minutes, then reduce the heat to medium and let it simmer gently for at least 40 minutes to 1 hour. The longer you simmer, the more tender the pork becomes. You’ll notice the broth gradually becoming richer in aroma as the meat cooks.

Step 4. Steam and Rest

After simmering, turn off the heat but do not open the lid immediately. Let the meat rest in the hot broth for about 15 minutes. This allows the pork to absorb the flavors even more and stay juicy inside. The gentle steam will finish cooking the meat perfectly.

Step 5. Slice and Serve

Remove the pork from the pot and let it cool slightly before slicing. Use a sharp knife to cut it into bite-sized pieces. The inside should be tender and slightly pinkish-beige, while the outside has a soft, glossy texture from the broth.

Serve it warm with cabbage leaves, fresh lettuce, and your choice of condiments. I personally love adding a spoonful of fresh geotjeori (unfermented kimchi) on top of each wrap, with a tiny bit of salted shrimp for that classic bossam flavor.

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Chef’s Tips for Perfectly Tender Bossam

Making bossam is simple, but here are a few small details that make a big difference:

• Choose the right cut: Pork belly gives you that authentic melt-in-your-mouth experience, but if you prefer a lighter texture, pork neck or shoulder is great too.
• Add aromatics: Don’t skip the onion, garlic, and green onion - they neutralize any strong smell and make the pork taste clean and savory.
• Control the heat: A gentle simmer (not a rolling boil) keeps the meat tender.
• Rest before slicing: This step keeps the juices locked inside. Cutting too early can make the pork dry.
• Serve immediately: Bossam is best enjoyed warm. Once cooled, it can lose its soft texture.

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Best Side Dishes to Serve with Bossam

Bossam is incredibly versatile. Traditionally, it’s eaten with napa cabbage wraps and fresh kimchi, but you can mix and match sides according to your taste.

Classic Pairings

• Geotjeori (Fresh Kimchi): This is the best companion for bossam. The crisp, spicy cabbage contrasts beautifully with the rich pork.
• Ssamjang: A savory dipping sauce made from doenjang and gochujang. Add sesame oil and minced garlic for extra depth.
• Salted Shrimp: A small dab of saeujeot brings out the flavor of the meat.
• Garlic and Chili: Thin slices of raw garlic or chili pepper add a refreshing kick.

You can also make a mini Korean feast by serving bossam with rice, soup, and a few simple banchan (side dishes) like seasoned spinach or bean sprouts.

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Why Bossam is the Perfect Winter Comfort Food

When the weather turns cold, the warmth of a pot gently simmering on the stove is comforting in itself. Bossam embodies that cozy feeling. The process of boiling pork slowly in aromatic broth fills your kitchen with a delicious scent that feels like a warm hug.

It’s also deeply connected to the Korean kimchi-making tradition. During kimjang season, families would make huge batches of kimchi to last through the winter. After hours of work, they’d reward themselves with freshly boiled pork and fresh kimchi , the perfect combination of rich, fatty meat and crisp, spicy vegetables. That tradition continues today, and making bossam in late fall or winter still feels like celebrating Korean home cooking.

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How to Store and Reheat Leftover Bossam

Bossam is best eaten fresh, but if you have leftovers, store the sliced pork in an airtight container in the refrigerator for up to 2 days. You can reheat it by briefly steaming or microwaving it with a damp paper towel on top to prevent dryness.

Avoid freezing cooked bossam, as the texture of boiled pork can become tough after thawing.

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Final Thoughts on Making Authentic Korean Bossam

There’s something incredibly satisfying about making bossam at home. Despite its simplicity, it tastes luxurious and comforting at the same time. The broth perfumes the meat with gentle aromatics, while the balance of flavors makes every bite delightful.

I love how this dish connects people. Whenever I make bossam, I think of Korean families gathering around the table, wrapping each bite with care, sharing laughter and warmth. If you’ve never tried making it before, I hope this recipe encourages you to do so. It’s a perfect dish to make on a weekend when you want to slow down, enjoy the process, and reward yourself with something delicious.

Whether you pair it with geotjeori, freshly made kimchi, or simple lettuce wraps, this bossam recipe will bring authentic Korean flavors straight to your home. Give it a try, your kitchen will smell amazing, and your heart will feel full.