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Bo ssäm

Australian Gourmet Traveller recipe for bo ssäm, Korean pork belly and kimchi lettuce leaf wraps.

By Lisa Featherby
  • 30 mins preparation
  • 2 hrs cooking plus resting
  • Serves 6
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Bo ssäm
Ssäm means "wrapped"; a ssäm dish could be anything from this well-known version made with pork (though in Korea it's more often steamed) to one made with beef. Lettuce, cabbage and even seaweed are common wrappings; ssämjang chilli paste and kimchi as condiments are constants.


  • 1 kg piece pork belly, skin scored
  • 2 tsp peanut oil
  • 2 red butter lettuces or red baby cos, leaves separated
  • 2 tbsp doenjang (see note)
  • 2 tbsp gochujang (see note)
  • 40 gm onion (about 1/3 small), finely grated
  • 1 tbsp rice wine
  • 1½ tbsp honey
  • 1 garlic clove, finely chopped
  • 5 gm ginger (about 1cm piece), finely grated
  • 1 small red chilli (optional), finely chopped
  • 1 spring onion, thinly sliced


  • 1
    Preheat oven to 240C. Season pork generously with sea salt and place in a roasting pan. Rub with oil, roast until skin starts to crackle (20-30 minutes), reduce oven to 150C and roast, basting occasionally with pan juices, until cooked through (1-1½ hours). Stand for 10 minutes to rest, then thinly slice and arrange on a platter. Keep warm.
  • 2
    Meanwhile, for ssämjang, combine ingredients and ½ tsp freshly ground pepper in a bowl and serve with pork and lettuce leaves for wrapping.


Note Doenjang (fermented soybean paste) and gochujang (fermented Korean chilli paste) are available from Asian grocers.
Drink Suggestion: American-style pale ale. Drink suggestion by Max Allen

  • undefined: Lisa Featherby