Bossam

Rinse the Pork Belly and place it in a large pot; add enough Water to cover the meat by an inch.

Add a splash of Rice Wine, a spoonful of Doenjang, a little Soy Sauce and Sugar, then toss in several peeled Garlic Cloves, a few slices of Ginger, a halved Onion, a tied bunch of Scallion and a handful of Black Peppercorns. Bring to a boil, skim any foam, then reduce to a gentle simmer and cook until the pork is tender (about 1–1½ hours).

While the pork simmers, prepare the leaves: core and separate the Napa Cabbage into large leaves, blanch them briefly in boiling water until just wilted, then plunge into ice water and drain — set aside for wrapping.

Make a quick radish kimchi: peel and cube the Korean Radish, toss with a spoon or two of Coarse Sea Salt and let sit 15–20 minutes; rinse and drain well. Mix the radish with Gochugaru, a little Saeujeot, a splash of Rice Vinegar, a pinch of Sugar, minced Garlic, chopped Scallion, a drizzle of Sesame Oil and toasted Sesame Seeds. Adjust seasoning and let the flavors meld while the pork finishes.

Whip up a ssam dipping sauce: combine a spoonful of the reserved Doenjang with Gochujang, minced Garlic Clove, chopped Scallion, a drizzle of Sesame Oil, a pinch of Sugar and a sprinkle of toasted Sesame Seeds; taste and balance to preference.

When the pork is tender, transfer it to a cutting board and let it rest a few minutes, then slice into thin, bite-size pieces.

Arrange the sliced pork with the blanched Napa Cabbage leaves, the spicy Korean Radish mixture, the ssamjang, fresh Perilla Leaves, thinly sliced Korean Green Chili Pepper and extra sliced Garlic on a platter; finish with a light sprinkle of Sesame Seeds and a little Salt to taste.

To eat, place a piece of pork on a cabbage or perilla leaf, add a bit of radish kimchi, a dab of ssamjang and a slice of chili or garlic, wrap and enjoy.