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Bo Ssam (Pork Belly with Toppings )

Recipe byMarja_kimchi

The classic way to eat bo ssam is to top a lettuce leaf with a perilla leaf and then a piece of pork. Dab the pork with ssamjang, add a little of the kimchi, a tiny bit of salted shrimp, an oyster (why not?), and a bit of Scallion Salad. Wrap the whole thing into a
bundle and eat bent at the waist, since it’s guaranteed to be a delicious mess.


2 pounds boiled pork belly (from pork belly stock), cut into 1⁄3-inch-thick slices
1 bunch red or green leaf lettuce leaves
1 dozen perilla or shiso leaves
About 1⁄2 cup ssamjang
1 cup radish kimchi, storebought or homemade
1⁄4 cup Korean salted shrimp, drained
1 dozen freshly shucked oysters
Scallion Salad (see below)

For the Scallion Salad:

1 bunch scallions, shredded
1 teaspoon gochugaru (red pepper powder)
1 teaspoon fish sauce
1 1⁄2 teaspoons toasted sesame oil
2 teaspoons rice vinegar

  1. Preheat a grill to high or preheat a ridged cast iron grill pan over high heat. Grill the pork belly slices on both sides until browned and crispy on the outside, about 1 minute per side.

For the scallion salad:

Place the scallions in a large bowl. Whisk together the remaining ingredients in a small bowl and pour over the scallions. Toss to combine. That’s it.


Reprinted from: The Kimchi Chronicles © 2011 by Marja Vongerichten. Permission granted by Rodale, Inc. Available wherever books are sold.



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