Rookie Pan
← All recipes
Korea, Asia · Bossam (Korean Boiled Pork Wraps)

Bossam Tacos

Doenjang-simmered pork belly crisped in a pan and tucked into corn tortillas with kimchi slaw, ssamjang mayo, coriander and lime: Korea meets Mexico.

ServingsServes 2
Total cooking time1 h 8 min
DifficultyMedium

Method

  1. Cut the pork into long blocks 4–5 cm thick. Pour the water into a 20 cm pot, dissolve the doenjang, add the halved onion and the garlic and boil on high heat for .

    Add in this stepWater 1½ LDoenjang (Korean soybean paste) 1½ tbspOnion ½Garlic cloves, whole 4

    high heat

  2. When it boils, add the pork so it is fully covered. Once it returns to the boil, turn the heat from high heat down to medium-low heat, set the lid ajar and simmer for . When a chopstick slides in easily and the juices run clear, turn off the heat and leave the pork in the broth.

    Add in this stepPork belly, in one piece 300 g

    high heat→medium-low heat

  3. While the pork cooks, shred the cabbage as finely as you can. Squeeze the kimchi dry and chop it finely. Juice the lime for this step: toss half the juice with the cabbage and kimchi to make the kimchi slaw, and stir the rest into the mayonnaise and ssamjang to make the ssamjang mayo.

    Add in this stepWhite or red cabbage 100 gWell-fermented napa cabbage kimchi 80 gLime ½Mayonnaise 2 tbspSsamjang (Korean dipping paste) 2 tsp

  4. Lift out the pork, let it cool for 5 minutes, then cut it into bite-sized pieces about 0.5 cm thick and 4 cm long. Pat them dry, as wet meat makes the oil spit. Heat the oil in a 26 cm pan on medium-high heat, spread the pork in a single layer and fry for , in batches if the pan is crowded, until the edges are golden and crisp.

    Add in this stepVegetable oil 1½ tsp

    medium-high heat

  5. Heat a dry pan on medium heat and warm the tortillas one at a time, about 20 seconds per side, in total. They are ready when soft and flexible with a few brown spots. Wrap them in a clean tea towel so they stay soft.

    Add in this stepCorn tortillas (about 15 cm) 6

    medium heat

  6. Spread kimchi slaw on each tortilla, top with the crisp pork, drizzle with ssamjang mayo and finish with coriander. Cut the remaining lime into wedges and squeeze over just before eating.

    Add in this stepFresh coriander (cilantro) 10 gLime ½

Cook's tip

Double up the tortillas so generous fillings don't tear through. If you dislike coriander, use thinly sliced spring onion. Got leftover boiled pork? Skip the simmering, just slice and crisp it, and dinner is ready in 20 minutes.

Cooking it at camp

Boil the pork at home and keep it chilled; at the campsite a single griddle or cast-iron pan crisps the pork and warms the tortillas. Keep the slaw and ssamjang mayo in the cooler until serving.