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 imageOverjoyed to share my conversation in @usweekly with the remarkable Marcus Samuelsson @MarcusCooks. We dived deep into the essence of his cultural heritage at Hav & Mar, inspirations, and the memorable journey to opening his dream restaurant in Ethiopia. 

I’m a total carb queen, and the bread basket alone is worth the trip to @havandmar where the talented and beautiful Fariyal Abdullahi @fariyalabdul is at the helm. Their crispy injera bread is truly addictive, and their biscuits made from Ethiopian grain teff is the perfect texture to let a generous smear of salted butter melt into. Teff is an ancient grain– so it is good for you too!

Marcus has been part of NYC’s culinary scene for as long as I can remember. We first met when he volunteered to teach a class at Harvest Time in Harlem, a Slow Food in Schools project that I was running. And, we just finished filming a new project– so stay tuned for more details on that! Marcus is not only incredibly gifted, but also a true pleasure to hang out with– so fun, a ton of laughs, and full of kindness. 

And, as for what is New York’s best late night snack – Marcus’ vote goes to pizza! 🍕 Thank you @usweekly for capturing this conversation and to the fabulous team behind the scenes.

For more on our talk and Marcus’ exclusive Igrib Paloma cocktail recipe, check out usmagazine.com
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Thank you @toryburch for my stellar outfit!
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#JudyJoo #MarcusSamuelsson #USWeekly #ChefTalk #NYCDining #HavAndMar #EthiopianCuisine #SwedishHeritage #CocktailRecipe #CulinaryArts #FoodieConversation #ChefsOfInstagram #CulinaryExperience #NewYorkEats #FoodCulture #ChefInterview #Gastronomy #EpicureanLife #FoodAndDrink #Mixology #PizzaOrBagels #StyledByToryBurch #blackhistorymonth5 hours ago via Instagram
@judyjoochef Instagram profile imageRepost from @nytcooking
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These crispy, chewy and sugary Korean street food treats known as Hotteok (Sweet Filled Pancakes) are good for the soul. The recipe from @judyjoochef, adapted by @priyakrishna, is at the link in bio. (Photo: @hellomydumpling, food styling: @monicapierini, prop styling: @paigehicksnyc)17 hours ago via Instagram
@judyjoochef Instagram profile imageSuch a fun afternoon The Orchard Room in the Conrad London indulging in their newly launched InfiniTEA with all you can booze Bollinger Champagne! 
I have not gone for a proper afternoon tea in ages! It was so fun to experience their “best of Britain” take on this luxurious afternoon tradition. Local produce shines through with Bramley apple cake, dandelion honey and cobnut delice, and rhubarb custard tarts. Delicate finger sandwiches showcase English Tunworth cheese, Lake District roast beef, and Sutton Hoo chicken. And, of course, my favorite— the Jersey butter scones are served warm nuzzled in a pillowy napkin with Cornish clotted cream and seasonal berry jam. Bliss! 
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@redkitepr1 day ago via Instagram
@judyjoochef Instagram profile imageExcited to be featured among top chefs in this fun article @guardian on ambitious, delicious packed-lunch recipes! My Folded Korean Kimbap Sandwich offers a twist on traditional flavours, perfect for those on-the-go. 
Kimbap is a rice roll similar to Japanese sushi rolls, but in kimbap the ingredients are traditionally all cooked.  The rice also is usually seasoned with roasted sesame oil instead of vinegar. And, in this recipe, you don’t have to fuss around with rolling anything up, just simply fold it together. 
From this Korean recipe, to Indian spiced rolls, to the ultimate Italian sandwich, there’s a world of flavours waiting to transform your lunchtime routine. Dive into these chef-recommended dishes that promise to keep your meals interesting, affordable, and absolutely delectable. Check out the full feature for a dose of culinary inspiration! I love the diversity in this article…
What is your fave packed lunch? 

https://www.theguardian.com/food/2024/feb/07/real-deal-14-ambitious-delicious-packed-lunch-recipes

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#PackedLunchRevolution #CulinaryCreativity #LunchtimeInspiration #chef #chefs #cook #cooking #cheflife #chefsofinstagram #foodart #foodblog #LondonEats #JudyJooEats #chef #chefs #cook #cooking #cheflife #foodgasm #foodie #foodiegram #foodielife #foodinspiration #foodlover #foodpassion #foodphotography #foodstagram2 days ago via Instagram
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