Dinner · 120 min · korean

Bossam

This is the kind of Korean dinner you’ll make on repeat — pork belly and doenjang, 120 minutes, big payoff. It is weeknight cooking that still hits your targets — 36 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2.5 lb Pork belly
• 3 tbsp Doenjang
• 1 Yellow onion
• 2 tbsp Ginger
• 8 cloves Garlic
• 3 Bay leaves
• 12 Napa cabbage leaves
• 1 cup Fresh oysters
• 1/3 cup Ssamjang
• 1 cup Kimchi

Steps

1. Rub the pork belly with the doenjang, then place it in a pot with the onion, ginger, bay leaves, garlic, and enough water to cover; bring to a boil.
2. Skim, reduce to a gentle simmer, and cook 1 hour 15 minutes, turning once, until a skewer slides through with no resistance.
3. Rest the pork 15 minutes — slicing hot braised pork shreds it; resting lets it set so you get clean, thick slices.
4. Shuck the oysters and keep them ice-cold; arrange the napa leaves, sliced pork, oysters, kimchi, ssamjang, and garlic on a big platter.
5. To eat: napa leaf, pork, an oyster, a dab of ssamjang — fold and eat in one bite. The hot pork, cold oyster, and salty ssamjang together is the whole point.

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