Step 1

In a deep pot, combine pork belly, garlic cloves, onion, ginger, scallions (white part only), black peppercorns, bay leaf, Thai chili pepper, doenjang, sugar, Korean instant coffee mix, salt, and water. Heat over medium-high heat. Once it begins to boil, reduce the heat to medium-low and simmer for about 90 minutes.

Step 2

While the pork is simmering away, begin preparing the pickled cabbage. In a medium-sized heatproof bowl, combine 1 cup of hot boiling water, sugar, and salt. Mix until everything is dissolved. Once the sugar and salt have dissolved, add 2 cups of cold water and white vinegar then mix well.

Step 3

Transfer the washed napa cabbage into a large mixing bowl. Pour the brine over the cabbage, making sure it's completely submerged. Set aside for 1 hour. Be sure to flip halfway so the cabbage is evenly pickled. After 1 hour, drain and squeeze the cabbage to get rid of the excess liquid. Place in the fridge to chill until ready to serve.

Step 4

When the pork belly is ready, turn off the heat and allow it to sit in the pot for 15 minutes before transferring it to a cutting board. When the pork belly has slightly cooled down, carefully slice it into 1/2-inch thick pieces.

Step 5

To serve, assemble the pickled cabbage and pork belly on the plate. If using the recommended side dishes from the ingredients list above, also assemble them on the plate or on the side. Don't forget the dipping sauce as well!

Step 6

The best way to enjoy bossam is to take one piece of cabbage, dip a piece of pork belly into the shrimp dipping sauce then place it on top of the cabbage. Top with some Korean radish salad, sliced garlic, chopped pepper, and a dab of ssamjang. Wrap and enjoy!