Korean BBQ Pork Belly Lettuce Wraps are a delightful fusion of flavors and textures that bring the vibrant tastes of Korean cuisine right to your table. This recipe is all about savoring the rich, savory pork belly, perfectly caramelized and wrapped in crisp lettuce with a touch of spice. It’s a fun and interactive meal that everyone will love. Perfect for gatherings or a cozy night in, these wraps offer a delicious way to enjoy Korean BBQ at home.
Steps
- Combine all the main ingredients in a large pot and cover with a lid. Bring to a boil over medium-high heat and cook the pork until tender, approximately 1 hour.
- As the pork is cooking, prepare the side dishes. This includes washing and slicing vegetables and preparing any additional kimchi salads.
- Once the pork is cooked, remove it from the pot and allow it to rest for about 5 to 10 minutes to cool slightly.
- Slice the cooled pork into thin pieces, about 1 cm or 0.4 inches thick. Arrange the pork slices with the prepared side dishes and serve with lettuce wraps and dipping sauce.
Ingredients
- 1 kg (2.2 pounds) skinless, boneless pork belly, rinsed in cold water
- 1 onion, peeled and quartered
- 1 red apple (160g/5.6 ounces), such as red delicious, rinsed and halved
- 2 stalks of green onions (50g/1.8 ounces), white parts only, rinsed and roots trimmed
- 25g (0.9 ounces) fresh ginger, peeled and thinly sliced
- 25g (0.9 ounces) fresh garlic, about 5 cloves, peeled
- 1 teaspoon whole black pepper
- 2 tablespoons Korean soybean paste (Doenjang)
- 2 tablespoons soy sauce
- 4 tablespoons rice wine
- 8 cups water
- Lettuce leaves, washed and stems removed
- Perilla leaves, washed and stems removed
- 1 English cucumber, washed, peeled, and cut into long sticks
- Green chilies, washed and thinly sliced
- Fresh oysters, rinsed
- Fresh kimchi salad
- Radish kimchi salad
- Korean spicy dipping sauce (Ssamjang), homemade or store-bought
Nutritional Values
Calories: 1869kcal | Carbohydrates: 25g | Protein: 36g | Fat: 177g | Saturated Fat: 64g | Cholesterol: 240mg | Sodium: 1241mg | Potassium: 1040mg | Fiber: 4g | Sugar: 10g | Vitamin A: 250IU | Vitamin C: 13.9mg | Calcium: 99mg | Iron: 3.1mg
FAQ
- What is Bossam?
- Bossam is a traditional Korean dish featuring boiled pork, typically served with lettuce or napa cabbage leaves, spicy dipping sauce, and fresh vegetables like cucumber sticks and chilies. It’s known for its tender meat and is often enjoyed with kimchi and, in some instances, fresh oysters.
- How is Bossam different from Momofuku Bo Ssam?
- Momofuku Bo Ssam, created by Chef David Chang, is an oven-baked version of the dish, which is not the traditional way of preparing Bossam in Korea. Traditional Bossam is boiled rather than baked.
- What can be added to Bossam to enhance its flavor and appearance?
- Besides the typical aromatic vegetables, some people add instant coffee powder to give the pork a brownish color and to reduce the porky smell. Alternatively, adding a red apple can enhance the flavor and color, as it complements the pork well.
- How do you make homemade ssam sauce for Bossam?
- While the article doesn’t provide a specific recipe for homemade ssam sauce, it suggests making your own to elevate the dish’s experience. Ssam sauce can be made using ingredients like Korean soybean paste, soy sauce, and other seasonings.
- What are some side dishes that go well with Bossam?
- Suitable side dishes for Bossam include fresh lettuce leaves, perilla leaves, cucumber sticks, green chilies, fresh oysters, fresh kimchi salad, and radish kimchi salad. A spicy dipping sauce, Ssamjang, is also commonly served with it.
- How is the pork for Bossam prepared?
- The pork is boiled with ingredients like onion, apple, green onions, ginger, garlic, and various seasonings like soybean paste and soy sauce until fully cooked. It is then cooled, sliced thinly, and served with side dishes.
Tips
- Consider adding a red apple to the boiling pork for a unique twist; it complements the flavor and may enhance the overall taste of the dish.
- Make your own ssamjang (Korean spicy dipping sauce) to elevate the dish, as it can provide a more personalized and upscale dining experience.
- Allow the cooked pork to cool for 5 to 10 minutes before slicing to ensure easier handling and cleaner cuts.
- When serving, experiment with various side dishes like fresh kimchi salad and radish kimchi to add diverse flavors and textures to your bossam wraps.
Equipment
- Large Pot: Essential for boiling the pork and ingredients.
- Tongs: Useful for handling the hot meat when slicing.
- Chef’s Knife: Necessary for slicing the meat thinly.
- Cutting Board: Useful for preparing all the ingredients.
- Measuring Spoons: To accurately measure ingredients like soy sauce, rice wine, and soybean paste.