Bossam

For Bossam (Korean pork belly with soybean chili dip and onion salad), first bring the water to a boil with the remaining ingredients (except the meat) and place the pork belly in. Bring to a boil again, reduce heat and simmer the meat for about 1 hour. Then remove the pork belly and set aside.

For the dip, mix all the ingredients together well.

For the onion salad, soak the onion strips in cold water for 10 minutes, drain and drain the onion well. Combine the remaining ingredients for the dressing and pour over the onions. Let stand for 5 minutes.

Cut pork belly into 1 cm thick slices. Serve bossam with lettuce leaves, dip, onion salad, cilantro and cress.

Preparation Tip:

Bossam is often served with rice and kimchi.

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