Bossam Korean Pork Belly

Bossam Korean Pork Belly Recipe – Easy Weeknight Dinner

ByBella Skye
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Bossam Korean Pork Belly

Bossam Korean pork belly is a traditional Korean dish built around one simple idea: slowly cook pork until it becomes tender enough to slice or pull apart, then serve it with fresh, crunchy, and savory accompaniments. The pork is usually boiled or gently simmered with aromatics until the fat becomes silky and the meat becomes exceptionally tender. It is then sliced and served with ingredients such as napa cabbage, kimchi, garlic, green onions, and a Korean dipping sauce.

Easy Dinner Recipes

Unlike heavily seasoned roasted pork, bossam gets much of its character from the cooking liquid and the accompaniments served alongside it. The pork itself is savory and aromatic but not overwhelmingly spicy. This makes it possible to combine each bite with salty fermented kimchi, fresh vegetables, spicy dipping sauce, or a small amount of ssamjang according to your taste.

Pork belly is especially suitable for bossam because it contains enough fat to remain moist during the long cooking process. The gentle simmer allows the connective tissue to soften gradually, producing meat that is tender without becoming dry. When sliced correctly, each piece should have a pleasant balance of meat and soft rendered fat.

A traditional bossam meal is also about how the food is assembled at the table. Rather than placing everything into one bowl, the pork is usually surrounded by separate accompaniments. You can take a piece of pork, place it on a lettuce or cabbage leaf, add kimchi or pickled vegetables, spoon over a little sauce, and fold everything into a bite.

This style of eating makes bossam particularly interesting for anyone who enjoys Asian Food Plating. The contrasting colors and textures of pale pork, green vegetables, red kimchi, and dark dipping sauces create an attractive spread without requiring complicated decoration. Bossam is part of the broader world of South Korean Dishes that emphasize balance. Rich pork is paired with acidic, spicy, salty, and fresh ingredients to prevent the meal from feeling too heavy. That balance is one of the reasons the dish works so well as a shared dinner.

Although bossam is commonly made with pork belly, other cuts can be used. Pork shoulder is a useful alternative when you want less fat, while pork butt provides enough connective tissue to remain tender during slow cooking. However, pork belly gives the most recognizable rich texture. The cooking liquid can also be adjusted. Garlic, ginger, green onion, onion, black pepper, and Korean cooking wine are commonly used to create a fragrant environment for the pork. Some versions include soybean paste, coffee, or other ingredients that help deepen the flavor and reduce strong pork aromas.

This is not the same as Grilled Pork Belly Recipes because the pork is gently simmered rather than cooked over direct high heat. Grilled pork belly develops browned and smoky surfaces, while bossam focuses on tenderness, clean pork flavor, and the contrast created by fresh and fermented side dishes. If you are searching for a satisfying Pork Dish Recipe that can serve several people, bossam is an excellent choice. Most of the cooking time is hands-off, and the finished pork can be arranged on a large platter for everyone to assemble according to their preferences.

Bossam also fits naturally into a collection of Korean Food Ideas because it can become either a casual family meal or a more elaborate Korean-inspired dinner. Serve it with rice and a few side dishes for a complete meal, or create a larger spread with kimchi, pickles, sauces, vegetables, and other Korean accompaniments. The key to excellent bossam is patience. The pork should simmer gently rather than boil aggressively. This gives the connective tissue enough time to soften while protecting the meat from becoming tough. Once the pork is cooked, a short resting period makes slicing much easier and helps the juices remain inside the meat.

Why You’ll Love This Recipe

  • The pork becomes exceptionally tender through gentle simmering rather than complicated cooking techniques.
  • Pork belly provides natural richness, so the finished meat remains moist and flavorful.
  • The cooking liquid uses familiar aromatics that create depth without requiring an enormous ingredient list.
  • The dish can be prepared ahead, making it practical for family dinners and entertaining.
  • Bossam offers several textures in one meal, from tender pork to crisp vegetables and chewy fermented kimchi.
  • Each person can build their own lettuce or cabbage wrap according to their preferred combination of flavors.
  • The recipe works especially well as a shared meal because the pork and accompaniments can be arranged on one large serving platter.
  • The rich pork is balanced by acidic and spicy accompaniments, keeping each bite from becoming overly heavy.
  • It introduces home cooks to an important part of Korean Cuisine Aesthetic through simple, colorful, thoughtfully arranged ingredients.
  • The pork can be served as part of a larger Korean meal with rice, kimchi, pickled vegetables, and additional side dishes.
  • Leftover pork can be repurposed into rice bowls, sandwiches, wraps, or other meals.
  • The recipe provides a useful foundation for exploring South Korean Dishes at home without requiring restaurant equipment.

Preparation and Cooking Time, Also Serving

  • Prep Time: 20 minutes
  • Cooking Time: 1 hour 30 minutes to 2 hours
  • Resting Time: 10 minutes
  • Total Time: Approximately 2 hours 30 minutes
  • Servings: 6
  • Serving Size: Approximately 5 to 6 ounces cooked pork per person, depending on accompaniments
  • Best Served: Warm or slightly warm
  • Difficulty: Easy to moderate
  • Cooking Method: Stovetop simmering

The cooking time can vary depending on the thickness of the pork belly. A thick slab may require closer to 2 hours, while smaller pieces can become tender sooner. The most reliable test is not the clock but the texture. A knife or fork should slide into the meat with little resistance.

If you are serving bossam at a gathering, prepare the pork ahead of time and keep the accompaniments refrigerated until you are ready to serve. Slice the pork shortly before placing it on the table so the pieces remain moist and attractive.

Ingredients

  • 2 pounds pork belly, preferably one thick slab
  • 8 cups water
  • 1 medium yellow onion, quartered
  • 6 cloves garlic, lightly crushed
  • 1 piece fresh ginger, approximately 2 inches, sliced
  • 4 green onions, cut into large pieces
  • 2 tablespoons doenjang, Korean fermented soybean paste
  • 2 tablespoons Korean cooking wine or rice wine
  • 1 tablespoon soy sauce
  • 1 teaspoon whole black peppercorns
  • 2 dried bay leaves
  • 1 teaspoon salt

For the Serving Wraps

  • 1 small head napa cabbage
  • 1 large English cucumber, thinly sliced
  • 1 cup kimchi
  • 6 cloves fresh garlic, thinly sliced
  • 4 green onions, thinly sliced

For the Dipping Sauce

  • 3 tablespoons ssamjang
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon honey or sugar
  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon finely chopped green onion
  • 1 teaspoon water, or more as needed

Optional Finishing Ingredients

  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon thinly sliced green onions
  • 1 small red chili, thinly sliced

Substitution Notes

  • Pork belly can be replaced with pork shoulder or pork butt if you prefer a leaner cut. The texture will be different, but both cuts work well with slow simmering.
  • Doenjang provides a distinctive fermented Korean flavor. If it is unavailable, a small amount of miso paste can be used as an alternative, although the flavor will be milder and less traditionally Korean.
  • Korean cooking wine can be replaced with dry rice wine or a small amount of dry white wine. If you prefer not to use alcohol, simply omit it and add a little extra water.
  • Napa cabbage can be replaced with butter lettuce, green leaf lettuce, or large romaine leaves for wrapping.
  • Ssamjang can be replaced with a mixture of doenjang, gochujang, sesame oil, and a small amount of sugar if you want to make a simple sauce at home.
  • Rice vinegar can be replaced with apple cider vinegar or mild white vinegar. Add it gradually because different vinegars have different levels of acidity.
  • Honey can be replaced with granulated sugar, maple syrup, or another preferred sweetener.
  • Fresh ginger should ideally be used because it provides a clean aromatic flavor, but a small amount of ground ginger can be used when fresh ginger is unavailable.
  • Kimchi can be replaced with a simple spicy cabbage pickle or another Korean-style fermented vegetable if needed.
  • Pork belly with skin can be used if available, but skinless pork belly is easier to slice and is more common for a simple home preparation.
Bossam Korean Pork Belly

Step-by-Step Instructions

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Step 1: Prepare the Pork and Aromatics

Remove the pork belly from its packaging and pat it thoroughly dry with paper towels, then inspect the slab and trim only any excessively thick or loose pieces of fat while leaving enough fat attached to keep the pork moist during cooking. Prepare the onion, garlic, ginger, and green onions, and measure the doenjang, cooking wine, soy sauce, black peppercorns, bay leaves, and salt so everything is ready before the pot begins simmering.

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Step 2: Build the Cooking Broth

Place the water in a large heavy-bottomed pot and add the quartered onion, crushed garlic, sliced ginger, green onions, doenjang, Korean cooking wine, soy sauce, black peppercorns, bay leaves, and salt, then stir briefly to distribute the ingredients before bringing the liquid to a gentle boil over medium-high heat. Once the liquid is hot and aromatic, reduce the heat slightly and allow it to simmer for approximately 5 minutes so the aromatics begin releasing their flavor into the broth.

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Step 3: Add and Simmer the Pork

Carefully lower the pork belly into the simmering liquid and make sure it is mostly submerged, then reduce the heat to maintain a gentle simmer rather than a rapid boil. Cover the pot partially and cook the pork for approximately 1 hour 30 minutes, checking the liquid occasionally and adjusting the heat as necessary to maintain a steady simmer, then continue cooking for another 15 to 30 minutes if the pork is still firm when tested with a fork or thin knife.

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Step 4: Check the Pork for Tenderness

Test the thickest part of the pork by inserting a fork or small knife into the center, and continue simmering if there is noticeable resistance because properly cooked bossam should be tender enough to pierce easily without requiring force. Once the pork reaches the desired tenderness, turn off the heat and allow it to remain in the hot cooking liquid for approximately 5 minutes so the temperature settles before removing it from the pot.

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Step 5: Prepare the Wraps and Sauce

While the pork is cooking or resting, separate the napa cabbage leaves and rinse them thoroughly before drying them well, then arrange the cucumber slices, kimchi, thinly sliced garlic, and green onions on separate small plates or sections of a serving platter. For the dipping sauce, combine the ssamjang, rice vinegar, sesame oil, honey, sesame seeds, chopped green onion, and water in a small bowl and stir until smooth, adding a little more water if necessary to create a thick but spoonable consistency.

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Step 6: Rest and Slice the Pork

Remove the tender pork belly from the cooking liquid and place it on a clean cutting board, then allow it to rest for approximately 10 minutes before slicing. Use a sharp knife to cut the pork across the grain into slices approximately 1/3 to 1/2 inch thick, keeping the knife steady and using long controlled strokes so the slices remain intact rather than breaking apart.

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Step 7: Arrange and Serve

Arrange the sliced pork belly on a large serving platter and surround it with the prepared napa cabbage leaves, kimchi, cucumber, garlic, green onions, and dipping sauce, then sprinkle the pork lightly with toasted sesame seeds and additional green onion if desired. Serve the platter while the pork is warm or slightly warm, allowing everyone to place a slice of pork into a cabbage leaf or lettuce wrap and add kimchi, vegetables, and sauce before folding the wrap and eating it immediately.

How to Serve

Bossam is best served as a shared platter so everyone can build their own wraps. Keep the pork warm and arrange the fresh accompaniments around it so the table has a good balance of colors, textures, and flavors.

  • Arrange the sliced pork belly in overlapping rows on a large white or neutral serving platter.
  • Place napa cabbage or lettuce leaves around the pork so guests can easily pick them up and use them as wraps.
  • Add kimchi in a separate section of the platter or in a small serving bowl so its spicy, fermented flavor does not cover the pork.
  • Arrange thinly sliced garlic, green onions, cucumber, and other fresh vegetables in small groups around the main pork platter.
  • Serve ssamjang in a small bowl in the center or beside the pork so it is easy to add a small amount to each wrap.
  • Add toasted sesame seeds and thinly sliced green onions over the pork immediately before serving for a clean finishing touch.
  • Serve steamed white rice alongside the pork if you want to turn the dish into a more substantial meal.
  • Add Korean pickled vegetables or radish wraps when you want more acidity and crunch to balance the richness of the pork.
  • For an attractive Asian Food Plating presentation, use separate small bowls for the sauces and colorful vegetables instead of placing everything directly on top of the pork.
  • Serve the pork warm rather than piping hot because extremely hot meat can make the cabbage or lettuce wraps wilt quickly.

A simple serving sequence is to place a cabbage or lettuce leaf in your hand, add one slice of pork, top it with a little kimchi, garlic, green onion, and ssamjang, then fold it into a compact wrap and eat it immediately.

Bossam Korean Pork Belly

Additional Tips

  • Choose a pork belly slab with a good balance of meat and fat. Extremely lean pork can become less tender and flavorful after simmering.
  • Keep the pork at a gentle simmer rather than a vigorous boil. Strong boiling can cause the outer meat to become firmer before the center is fully tender.
  • Use a large enough pot so the pork sits comfortably in the cooking liquid without being tightly compressed.
  • Do not cut the pork into thin slices before cooking. Keeping the belly in a large piece helps it retain moisture during the long simmer.
  • If the pork is still firm after the recommended cooking time, continue simmering it rather than removing it simply because the timer has finished.
  • Test tenderness with a thin knife or fork. The utensil should enter the thickest portion easily.
  • Let the cooked pork rest before slicing. This makes the meat easier to handle and helps produce cleaner slices.
  • Slice across the grain whenever possible. This shortens the muscle fibers and makes each piece easier to chew.
  • Keep the slices moderately thick. Very thin slices can break apart and lose their attractive layered appearance.
  • Taste the ssamjang mixture before serving. Depending on the brand, it may already be quite salty or spicy.
  • Dry the cabbage or lettuce thoroughly after washing. Excess water can make the wraps slippery and dilute the sauce.
  • Keep kimchi chilled until serving so it maintains its crisp texture and refreshing acidity.
  • If you want stronger flavor in the cooking liquid, allow the aromatics to simmer for several minutes before adding the pork.
  • Do not discard the cooking liquid immediately. Strain and refrigerate it if you want to use it as a flavorful base for Korean Pork Soup or another savory dish.
  • When preparing this Pork Dish Recipe for a gathering, cook the pork earlier in the day and gently reheat it before serving.
  • Avoid reheating the pork at a very high temperature because excessive heat can dry the exposed surfaces.
Bossam Korean Pork Belly

Recipe Variations

  • Spicy Bossam: Add 1 to 2 tablespoons of gochujang to the dipping sauce for a stronger chili flavor, then garnish the finished platter with thinly sliced fresh chili.
  • Garlic-Heavy Bossam: Increase the fresh garlic served alongside the pork and add a small amount of minced garlic to the ssamjang mixture for a stronger garlic profile.
  • Lean Pork Bossam: Replace pork belly with pork shoulder or pork loin if you prefer a leaner Pork Dish. Pork shoulder generally gives better tenderness than very lean cuts.
  • Kimchi Bossam: Serve a generous amount of well-fermented kimchi alongside the pork and add a small amount directly into each cabbage wrap.
  • Oyster Bossam: Add fresh oysters to the serving platter as an optional accompaniment. The briny seafood creates a classic contrast with rich pork and fermented kimchi.
  • Vegetable Bossam: Add shredded carrots, cucumber, perilla leaves, radish, and fresh green onions to create more vegetable-heavy wraps.
  • Spicy Garlic Sauce Bossam: Combine ssamjang with gochujang, rice vinegar, sesame oil, garlic, and a small amount of honey for a hotter dipping sauce.
  • Soy-Garlic Pork: Add extra soy sauce and garlic to the cooking liquid for a deeper savory flavor while keeping the traditional simmering technique.
  • Slow Cooker Bossam: Place the pork and cooking aromatics in a slow cooker and cook until the pork is fork-tender, then slice it after resting and serve with the same fresh accompaniments.
  • Rice Bowl Bossam: Slice leftover pork and serve it over steamed rice with kimchi, cucumber, green onions, and a spoonful of ssamjang.
  • Bossam Lettuce Wraps: Replace napa cabbage with crisp lettuce leaves for smaller, lighter wraps that are easy to serve as an appetizer.
  • Korean-Inspired Pork Platter: Expand the serving table with rice, kimchi, pickled radish, seasoned vegetables, sauces, and fresh herbs for a larger spread based on South Korean Dishes.

Freezing and Storage

  • Allow cooked pork belly to cool before transferring it to an airtight container.
  • Refrigerate cooked pork within two hours of cooking.
  • Store the pork separately from fresh vegetables, kimchi, lettuce, and dipping sauces.
  • Refrigerated cooked pork is best used within 3 to 4 days.
  • Keep the cooking liquid separate if you plan to use it for another dish.
  • Reheat pork gently in a covered skillet with a small amount of cooking liquid or water.
  • Avoid high heat during reheating because it can dry the exposed edges of the pork.
  • You can slice the pork before refrigerating it, but keeping a larger piece intact can help preserve moisture.
  • To freeze, place completely cooled pork in a freezer-safe airtight container or tightly sealed freezer bag.
  • Remove as much excess air as possible before freezing to reduce freezer burn.
  • Frozen cooked pork is best used within approximately 2 to 3 months for the best quality.
  • Thaw frozen pork overnight in the refrigerator before reheating.
  • Do not freeze fresh lettuce, cucumber, or assembled wraps with the pork because their texture will deteriorate.
  • Prepare fresh dipping sauce and vegetables when serving previously frozen pork.
  • If the pork seems slightly dry after thawing, gently reheat it with a few tablespoons of reserved cooking liquid.

Nutritional Information

The following nutritional values are approximate and based on six servings using the listed ingredients. Actual values will vary depending on the specific pork belly, portion size, sauces, and accompaniments used.

  • Calories: Approximately 620 per serving
  • Protein: Approximately 23 grams
  • Carbohydrates: Approximately 15 grams
  • Fat: Approximately 50 grams
  • Saturated Fat: Approximately 18 grams
  • Cholesterol: Approximately 95 milligrams
  • Sodium: Approximately 1,050 milligrams
  • Fiber: Approximately 3 grams
  • Sugar: Approximately 5 grams
  • Calcium: Approximately 80 milligrams

Pork belly is naturally high in fat, so the nutritional profile can change considerably depending on the amount of visible fat in the cut and how much pork each person eats. Serving the pork with plenty of fresh cabbage, lettuce, cucumber, and other vegetables can make the meal more balanced.

The sodium level is also influenced by the doenjang, soy sauce, ssamjang, and kimchi. Using reduced-sodium soy sauce and controlling the amount of dipping sauce can lower the overall sodium content.

Final Words

Bossam Korean pork belly is a rewarding dish to make at home because the cooking technique is simple but produces exceptionally tender meat. The pork does not need complicated seasoning or elaborate preparation. A gentle simmer with garlic, ginger, onion, green onion, doenjang, and a few basic aromatics is enough to create a flavorful foundation. What makes bossam special is the way the pork is served. Instead of treating the meat as a standalone Pork Dish, you build each bite with fresh cabbage, kimchi, garlic, vegetables, and sauce. The richness of the pork is balanced by acidity, spice, freshness, and crunch.

That balance is an important characteristic of South Korean Dishes. A rich ingredient is often paired with fermented or fresh accompaniments that provide contrast. Bossam demonstrates this particularly well because every person can adjust the ratio of pork, kimchi, vegetables, and sauce to suit their own taste. It is also a great recipe for entertaining. The pork can be cooked in advance, while the vegetables and sauces can be prepared separately. When it is time to eat, arrange everything on a large platter and let everyone assemble their own wraps.

If you enjoy Grilled Pork Belly Recipes, bossam gives you another way to appreciate pork belly without relying on high-heat cooking. Instead of chasing a browned crust, this recipe focuses on tenderness, moisture, and the interaction between the pork and its accompaniments. The dish also offers plenty of room for creativity. You can change the protein, adjust the dipping sauce, add more vegetables, introduce spicy flavors, or turn leftovers into rice bowls. This makes bossam a useful addition to your collection of Korean Food Ideas.

From the cooking method to the colorful serving platter, bossam is a dish that rewards attention to simple details. Choose a well-balanced pork belly, keep the simmer gentle, cook until truly tender, rest the meat before slicing, and serve it with fresh accompaniments. Once you make it this way, you will have a dependable Korean pork recipe that can work for an ordinary family dinner or a larger shared meal.

FAQs

Bossam Korean pork belly is a Korean dish made by gently simmering pork, usually pork belly, with aromatics until tender. The pork is sliced and served with vegetables, kimchi, sauces, and cabbage or lettuce wraps.

Bossam refers to a Korean style of wrapping food, particularly cooked pork, with leaves and accompaniments. The diner places the pork and toppings inside a leaf and wraps everything into a bite.

Pork belly is one of the most popular choices because its fat content keeps the meat moist and tender during slow simmering. Pork shoulder is another excellent option if you prefer less fat.

Yes. Pork shoulder has enough connective tissue to become tender during slow cooking and is a good alternative when you want a leaner result.

Bossam is commonly served with kimchi, napa cabbage or lettuce, garlic, green onions, pickled vegetables, and ssamjang. Steamed rice can also be served alongside it.

Bossam Korean Pork Belly Recipe - Easy Weeknight Dinner
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Bossam Korean Pork Belly Recipe – Easy Weeknight Dinner

Recipe by Bella SkyeCourse: Dinner Recipes
Servings

6

servings
Prep time

20

minutes
Cooking time

1

hour 

40

minutes
Calories

620

kcal

Ingredients

  • 2 pounds pork belly, preferably one thick slab

  • 8 cups water

  • 1 medium yellow onion, quartered

  • 6 cloves garlic, lightly crushed

  • 1 piece fresh ginger, approximately 2 inches, sliced

  • 4 green onions, cut into large pieces

  • 2 tablespoons doenjang, Korean fermented soybean paste

  • 2 tablespoons Korean cooking wine or rice wine

  • 1 tablespoon soy sauce

  • 1 teaspoon whole black peppercorns

  • 2 dried bay leaves

  • 1 teaspoon salt

  • For the Serving Wraps

  • 1 small head napa cabbage

  • 1 large English cucumber, thinly sliced

  • 1 cup kimchi

  • 6 cloves fresh garlic, thinly sliced

  • 4 green onions, thinly sliced

  • For the Dipping Sauce

  • 3 tablespoons ssamjang

  • 1 tablespoon rice vinegar

  • 1 teaspoon sesame oil

  • 1 teaspoon honey or sugar

  • 1 teaspoon toasted sesame seeds

  • 1 tablespoon finely chopped green onion

  • 1 teaspoon water, or more as needed

  • Optional Finishing Ingredients

  • 1 tablespoon toasted sesame seeds

  • 1 tablespoon thinly sliced green onions

  • 1 small red chili, thinly sliced

Directions

  • Remove the pork belly from its packaging and pat it thoroughly dry with paper towels, then inspect the slab and trim only any excessively thick or loose pieces of fat while leaving enough fat attached to keep the pork moist during cooking. Prepare the onion, garlic, ginger, and green onions, and measure the doenjang, cooking wine, soy sauce, black peppercorns, bay leaves, and salt so everything is ready before the pot begins simmering.
  • Place the water in a large heavy-bottomed pot and add the quartered onion, crushed garlic, sliced ginger, green onions, doenjang, Korean cooking wine, soy sauce, black peppercorns, bay leaves, and salt, then stir briefly to distribute the ingredients before bringing the liquid to a gentle boil over medium-high heat. Once the liquid is hot and aromatic, reduce the heat slightly and allow it to simmer for approximately 5 minutes so the aromatics begin releasing their flavor into the broth.
  • Carefully lower the pork belly into the simmering liquid and make sure it is mostly submerged, then reduce the heat to maintain a gentle simmer rather than a rapid boil. Cover the pot partially and cook the pork for approximately 1 hour 30 minutes, checking the liquid occasionally and adjusting the heat as necessary to maintain a steady simmer, then continue cooking for another 15 to 30 minutes if the pork is still firm when tested with a fork or thin knife.
  • Test the thickest part of the pork by inserting a fork or small knife into the center, and continue simmering if there is noticeable resistance because properly cooked bossam should be tender enough to pierce easily without requiring force. Once the pork reaches the desired tenderness, turn off the heat and allow it to remain in the hot cooking liquid for approximately 5 minutes so the temperature settles before removing it from the pot.
  • While the pork is cooking or resting, separate the napa cabbage leaves and rinse them thoroughly before drying them well, then arrange the cucumber slices, kimchi, thinly sliced garlic, and green onions on separate small plates or sections of a serving platter. For the dipping sauce, combine the ssamjang, rice vinegar, sesame oil, honey, sesame seeds, chopped green onion, and water in a small bowl and stir until smooth, adding a little more water if necessary to create a thick but spoonable consistency.
  • Remove the tender pork belly from the cooking liquid and place it on a clean cutting board, then allow it to rest for approximately 10 minutes before slicing. Use a sharp knife to cut the pork across the grain into slices approximately 1/3 to 1/2 inch thick, keeping the knife steady and using long controlled strokes so the slices remain intact rather than breaking apart.
  • Arrange the sliced pork belly on a large serving platter and surround it with the prepared napa cabbage leaves, kimchi, cucumber, garlic, green onions, and dipping sauce, then sprinkle the pork lightly with toasted sesame seeds and additional green onion if desired. Serve the platter while the pork is warm or slightly warm, allowing everyone to place a slice of pork into a cabbage leaf or lettuce wrap and add kimchi, vegetables, and sauce before folding the wrap and eating it immediately.