80 20 Bossam
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80/20: Bo-ssam (Korean Pork Wraps)

dougdoesdelicious
dougdoesdelicious

Cooking doesn’t need to be hard or complicated. Often, you’re simply looking for a recipe that gets you most of the way there with minimal effort, hence 80/20.

Today we’re making bossam, which is a dish that I always love ordering at Korean restaurants, but for whatever reason whether it was because of the high price or all the different toppings it comes with, I somehow assumed it couldn’t be easily made at home.

Bossam is normally served with many toppings like salted napa cabbage, salted shrimp sauce, pickled radish and oyster salad, and more. But, if you’re looking for the simplest combination of ingredients that get you most of the way there, bossam is a dish that you can have ready in 30 MINUTES. In my opinion, lettuce, sliced garlic, store-bought kimchi and ssamjang is the 20% combination that gives you the biggest bang for your buck.

Also, depending on where you live, bossam could range anywhere between $30-50 to order at restaurants, but not only is it much cheaper to make at home (at $4-5 per serving), it can also taste just as good!

Cook time: 30 min (Prep: 30 min)
Servings
Volume
Mass

Ingredients

(tap measurement to shuffle between units)

Pork Belly

Salted Shrimp Sauce

Salted Cabbage

Other Toppings

Directions

(tap to cross out each step and ingredient as you go)

  • Add pork belly, yellow onion, ginger, garlic, instant coffee, brown sugar, salt, and water into the InstantPot or pressure cooker.
    • 2 lb pork belly (900 g)
    • 1 yellow onion, halved (300 g)
    • 3 inch ginger, chunk (50 g)
    • 12 clove garlic, whole (36 g)
    • 1 tbsp instant coffee (15 g)
      (or fresh ground coffee beans)
    • 1 tbsp brown sugar (12 g)
    • 2 tsp salt (8 g)
    • 6 cup water (1440 g)
  • Run the InstantPot on manual and high pressure for 15 minutes. If your pork belly is on the thicker side, add 2 additional minutes.
    • While the Instant Pot is running, prepare your toppings like lettuce, kimchi, sliced garlic, salted shrimp paste (optional), or salted napa cabbage (optional).
      • 1/2 head lettuce (300 g)
      • 1/2 cup kimchi (85 g)
        (example)
      • 2 clove garlic, thinly sliced (6 g)
    • (Optional) To make the salted shrimp sauce, combine salted shrimp (saeu-jot), brine from the jar, sesame oil, sesame seeds, gochugaru, and green onions in a mixing bowl. Stir until well combined.
      • 1 tbsp salted shrimp brine (24 g)
        (or water)
      • 1 tsp salted shrimp (saeu-jot) (12 g)
        (example)
      • 1 tbsp sesame oil (15 g)
      • 1 tsp sesame seeds (3 g)
      • 1 tsp gochugaru (3 g)
        (example)
      • 1 stalk green onion, chopped (15 g)
    • (Optional) Place the napa cabbage into a bowl and generously rub the salted shrimp sauce onto the exterior and between each layer, ensuring it is fully coated. Let it rest for 2 hours to allow the cabbage to pickle.
      • 1/2 head napa cabbage, cut into quarters (500 g)
    • (Optional) After 2 hours, rinse the napa cabbage thoroughly to remove any excess salt. Slice off the root to separate the leaves.
      • After the pork belly has finished pressure cooking, manually release the pressure. Remove the pork belly from the Instant Pot and allow it to cool, or rinse it under cold water to speed up the process before slicing.
        • Assemble all your toppings along with the sliced pork belly, and enjoy!
          OR

          Notes

          Why instant coffee?

          What is the best cut of pork to use for Bo-ssam?

          What side dishes and condiments are traditionally served with Bo-ssam?

          Can I prepare Bo-ssam in advance, and how do I store leftovers?

          Are there any variations or healthier alternatives for making Bo-ssam?

          Cost Savings

          Cost Savings

          Prices may vary based on location and specific ingredient & restaurant choices. ⓘ

          Homemade Cost

          $4.13

          per serving

          Restaurant Cost

          $49.68

          ~4 servings (incl. tax & tip)

          Total Savings

          $33.16

          ~4 servings

          You can save up to 93% by cooking this dish at home!

          Nutrition Information

          (tap or hover to view ingredient breakdown)

          Per serving

          Nutrient
          Amount
          % DV
          Calories
          1,313 kcal
          66%
          Fat
          124 g
          159%
          Saturated fat
          44 g
          222%
          Trans fat
          0 g
          Fiber
          8.1 g
          29%
          Carbohydrates
          23 g
          8.5%
          Sugars
          8.4 g
          17%
          Protein
          26 g
          51%
          Sodium
          4,099 mg
          178%
          Cholesterol
          171 mg
          57%

          Total (4 servings)

          Nutrient
          Amount
          % DV
          Calories
          5,252 kcal
          264%
          Fat
          496 g
          636%
          Saturated fat
          176 g
          888%
          Trans fat
          0 g
          Fiber
          32 g
          116%
          Carbohydrates
          92 g
          34%
          Sugars
          34 g
          68%
          Protein
          104 g
          204%
          Sodium
          16,396 mg
          712%
          Cholesterol
          684 mg
          228%

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