Full Recipe
Author
Food Network | 2026-04-13
Description
For me, kimjang — kimchi-making day — has always meant bossam. As long as I can remember, my halmoni (grandma) would simmer mountains of pork belly, slicing it up to share with the Korean families in South Jersey who gathered to help salt, season and pack away napa cabbage for the winter. My version, from my book Hand Taste: Cook Like a Korean Grandmother, strays a bit from Halmoni's. Instead of starting the pork in water, I sear it first to build a deeper, richer flavor before braising. Bossam can be cooked a day in advance; let it cool in its liquid, refrigerate, then allow the meat to come back to room temperature before serving. It's low-stress, deeply comforting food — meant to be shared.
