Korean · dinner, lunch

Bossam (Korean Boiled Pork Belly) with Kimchi

Bossam (Korean Boiled Pork Belly) with Kimchi — from Chef Chris Cho's cooking video Watch how it’s made · 10:02

Video by Chef Chris Cho on YouTube · Open on YouTube

75 minServes 4883 kcal a serve
  • Keto (0.8 g net carbs a serve)
  • Gluten-free with a swap: Doenjang and soju are only in the boiling water; use a gluten-free doenjang if you are very sensitive
  • Dairy-free
  • Nut-free

Contains: Gluten, Fish, Soy. Check labels on stock, sauces and spice mixes.

Pork belly simmered with aromatics and eaten with kimchi: under 1 g net carbs and about 35 g protein a serve, over 80% of the energy from fat, and rich in vitamin B12 and selenium.

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Ingredients 13

Method

Tap a time to watch that step in the video.

  1. Bring 7 cups of water to the boil and add the onion, radish, ginger, scallions and garlic. 0:11
  2. Add the pork belly, making sure it is under the water, then the bay leaves, peppercorns, salt, doenjang, coffee and soju. 0:40
  3. Boil on high heat for 10 minutes, then turn to medium-high and cook for about 50 minutes more, until a skewer slides into the thickest part easily. 2:19
  4. While it cooks, stir 1 tbsp salt into 5 cups of cold water. Lift the cooked pork out of the pot (the broth and aromatics are discarded), plunge it into this bath for 30–60 seconds, then lift it out. 3:38
  5. Slice the pork thickly and serve warm with kimchi. Leftovers can be wrapped in portions and chilled or frozen. 5:27

Tip. The cook eats it on its own with kimchi as a keto meal. Nutrition is for the raw belly: fat that melts into the boiling water isn't subtracted. Wrap leftovers in portions and chill or freeze; slice and warm through to serve.

The method is a summary in our words — the video shows every step.

One serve gives you 1 of 4

Energy883 kcal3,690 kJ
Protein35 g70% of a day
Fibre0.9 g3% of a day
Carbohydrate1.6 g0.8 g net · 0.6 g sugars1% of a day
Fat81 g29 g saturated104% of a day
Sodium770 mg33% of a day

Where the energy comes from one serve

  • Net carbs 0%
  • Protein 16%
  • Fat 84%

Fits keto: 0.8 g net carbs a serve, with 84% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin B12 High79%

1.9 µg a serve, mostly from pork belly (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Omega-3 High52%

0.8 g a serve, mostly from pork belly (98%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Selenium High34%

18 µg a serve, mostly from pork belly (98%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Vitamin B6 High24%

0.4 mg a serve, mostly from pork belly (74%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Zinc High23%

2.6 mg a serve, mostly from pork belly (95%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin K Source19%

23 µg a serve, mostly from napa cabbage kimchi (96%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Potassium Source12%

560 mg a serve, mostly from pork belly (85%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Iron Source12%

2.2 mg a serve, mostly from napa cabbage kimchi (58%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Show the other 7
Folate7%

29 µg a serve, mostly from napa cabbage kimchi (90%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin E6%

0.9 mg a serve, mostly from pork belly (94%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Magnesium4%

17 mg a serve, mostly from pork belly (53%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Calcium2%

30 mg a serve, mostly from napa cabbage kimchi (55%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Vitamin A1%

9.5 µg a serve, mostly from pork belly (72%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Vitamin C1%

0.9 mg a serve, mostly from pork belly (76%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin D0%

0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by Chef Chris Cho; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.