ROASTED PORK BELLY LETTUCE WRAPS (BOSSAM)

Sharing is a common theme underlying all of Korean food. Bossam embodies this convivial sentiment – everyone sharing from the same plate, yet creating a small bespoke parcel for their own consumption. The lettuce leaves and pickles cut the fat nicely and bring a welcome freshness to the dish. If your pork belly comes with the ribs on, cut them off and slather with some doenjang-honey-ginger-gochujang paste (make extra). Roast until cooked through and caramelized and you’ll have the tastiest ribs ever.

Ingredients

Serves 4-6

  • 4 tbsp doenjang (Korean soya bean paste)
  • 1 (1.3–1.5 kg/3–31⁄2 lb) boneless skin-on pork belly
  • 1 onion, cut into eighths
  • 8 cloves garlic, crushed
  • 7 spring onions, roughly chopped
  • 6 thick slices unpeeled fresh ginger
  • 2 tbsp honey
  • 11⁄2 tbsp grated peeled fresh ginger
  • 1 tsp gochujang (Korean chilli paste)

To Serve

Method

  1. In a large, wide, heavy-based saucepan, whisk together 2 tablespoons of the soya bean paste and 240 ml (8 fl oz) water until smooth. Add the pork belly, skin-side up, the onion, garlic, spring onions, sliced ginger and enough water to cover the pork.
  2. Bring to the boil over a high heat and then reduce the heat to a simmer and cook for 2 hours until the pork is cooked through and very soft. Transfer the pork belly to a baking sheet lined with foil and leave to cool. Discard the cooking liquid. When the pork is cool enough to handle, remove the skin (but not the fat) and discard.
  3. Preheat the oven to 180°C/350°F/Gas mark 4.
  4. Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons soya bean paste, honey, grated ginger and chilli paste until smooth and then smear the paste all over the top (skin side) of the pork belly. Roast the pork for 30 minutes until the top is nicely caramelized. You can also grill the pork briefly for a little more char, if you like.
  5. Leave the pork to rest in a warm place for about 15 minutes. Transfer to a chopping board and thinly slice into two-bite pieces. Serve the pork on a platter with the lettuce, perilla leaves (if using), rice, sauce and pickled radish on the side. To assemble, put a lettuce leaf in one hand and top with a perilla leaf (if using), a spoonful of rice, a smear of sauce, a piece of pork and some pickled radish. Wrap the lettuce around the ingredients and take a bite. You’ll love it.

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Social media

@judyjoochef Instagram profile imageRolling into K-Viral Kitchen with a protein packed glow-up: Chamchi (Tuna) Keto-Gimbap @judyjoochef style 🥢💛 

No rice, no problem — this keto-friendly roll swaps steamed rice for silky egg crepe (jidan), and still delivers all the flavor of a classic gimbap — a genius hack that’s gone viral in Korea.  

Here’s what’s inside:

🍳 Paper-thin egg strips
 🥒 Salted fresh cucumber + sautéed sweet carrot
 🐟 Creamy tuna mayo 
 🥬 Pickled tangy radish + herby perilla leaves (if you’ve got it!)
 🌿 Wrapped in seaweed and brushed with nutty sesame oil for that glossy finish

Low-carb, big flavor. A lunchbox hero turned meal-prep MVP. 

📍 Ingredients via @koreafoodsuk 
 💄 Glam by @jonesroadbeauty & @justbobbidotcom 
 👩🏻‍🍳 Pro tip: Oil your knife for that picture-perfect slice.

💬 Comment “KETO” and I’ll DM you the recipe!
 📌 Save this for your next lunch idea
 👯‍♀️ Tag a friend who’s always on the clean-eating grind 

#KviralKitchen #KetoGimbap #ChamchiGimbap #LowCarbEats #KoreanFoodRemix #TunaMayoRoll #RiceFreeGimbap #HealthyKoreanFood #EasyKoreanRecipe #MealPrepGoals #EggCrepeRolls #DishesThatBrokeTheInternet #JudyJoo #JudyJooChef #QuickHealthyMeals #GimbapGlowUp #savethisrecipe1 week ago via Instagram
@judyjoochef Instagram profile imagePart of my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

Chewy. Spicy & Sweet. Saucy. Seoul in a bowl 🥢💥

My version of this totally viral dish brings the heat with gochujang, gochugaru, and a deep dashi base. Add fish cakes, eggs, and scallions — or keep it veg, add some tofu, and let the sauce shine. 

I have so many late-night memories of devouring this dish on the streets of Seoul—post-clubbing, slightly disheveled, and very hungry. The plates came wrapped in plastic bags for quick clean-up, chopsticks replaced with humble toothpicks. My friends and I would huddle around, jostling for bites, skewering those chewy rice cakes and smacking our way through like it was the best thing we’d ever eaten. (Spoiler: it was.) 

How do you tteokbokki? Drop your favorite add-ins below 🔥👇

Drop a comment below for the recipe!

💡: @samsunguk 
 🛒: @koreafoodsuk 
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

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#JudyJoo #JudyJooChef #KQuick #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza #Tteokbokki #SpicyRiceCakes #KoreanStreetFood #Gochujang #EasyKoreanRecipes #KoreanFoodTok #QuickRecipes #seoulplaza1 week ago via Instagram
@judyjoochef Instagram profile imageIn Korea, fruit isn’t just food — it’s a gift, a luxury, and sometimes… a jaw-dropper. 🍑🍈🍓

Historically, fresh fruit was rare and precious. Harsh growing conditions, no refrigeration — a perfectly ripe melon or peach was like gold. Even now, the best fruit is grown in tiny batches, hand-picked, and wrapped like a fine gemstone.

One of the most unique? The Korean melon, or chamoe (참외) — a yellow, oval-shaped fruit with a sweet aroma and a crisp, cucumber-like texture. Bright yellow with white stripes on the outside and milky white flesh inside, it’s as refreshing as it is beautiful — especially when enjoyed chilled in the summer.  I have so many memories of my relatives serving ice cold cubes of this melon with toothpicks as a snack. 

You’ll often see a single perfect melon go for ₩43,000 (about $40). Around Chuseok (Korea’s harvest festival, similar to Thanksgiving) or Lunar New Year, gifting one of these beauties is the ultimate sign of respect and generosity. 

And Koreans don’t stop at the market. Fruit features in delicate French pastries bursting with peaches, mangoes, strawberries, plums, and HUGE local shine muscat grapes. These pale green grapes are prized for their floral aroma, honey-like sweetness, and crisp bite — plus, they’re seedless with edible skins, making them as easy to eat as they are addictive. They’re often the star of luxury gift boxes and seasonal café desserts.

Here, fruit is more than a snack. It’s a celebration of beauty, seasonality, and flavor at its absolute peak.

@visitkorea.uk 🇰🇷

#JudyJoo #JudyJooChef #KoreanFruit #LuxuryFruit #ShineMuscat #BingsuLove #TasteOfKorea #VisitKorea #KoreanDesserts #SeoulEats #KoreanFoodLover #FoodieReels #AsianFoodLover #WomenInFood #ChefsOfInstagram #KoreanFoodie #FoodTok #KoreanCuisine #FoodObsessed #TravelForFood #KoreanCulture #KFoodCravings #EatSeoul #FoodPhotography #Foodstagram #MelonBingsu #CafeCulture #KoreanCafe #KoreanMarket2 weeks ago via Instagram
@judyjoochef Instagram profile image4 bold recipes. 1 star ingredient.

@saffronroadfood’s Tteokbokki just got a whole new glow-up. 💥

Spent the day filming with @saffronroadfood — and yes, there were cheese pulls, sauce swirls, and a whole lot of taste testing behind the scenes. 👩‍🍳

Tteokbokki takes me right back to the streets of Seoul — sweet, spicy, comforting, and totally nostalgic. 🇰🇷

We’re keeping the recipes under wraps (for now), but trust me — you’ll want to try every single one. 😉

Can you guess what we made? Drop your guesses below 👀👇

💄Glam by @mscherryle

#SaffronRoad #JudyJoo #JudyJooChef #KoreanSoulFood #TteokbokkiRemix #QuickKoreanEats #ComfortFoodReinvented #WomenInFood #TasteOfKorea #WholeFoodsFinds #FoodieReels #AsianFoodLover #BoldFlavors #ChefsOfInstagram #FoodTok #CheesePull #StreetFoodRemix #KoreanComfortFood #KFoodCravings #EasyMeals2 weeks ago via Instagram
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