Steps

1. Prepare 400g pork belly block.
   🕒 01:17
2. Pierce the pork belly block all over with a fork.
   🕒 01:40
3. Thoroughly rub 1 tsp salt into the pork belly block and let it sit for a bit.
   🕒 02:00
4. Place the prepared pork belly block in a pot in a U-shape.
   🕒 02:23
5. Add 1/2 cup Cooking Sake (Rice Wine), 2 crushed garlic cloves, ginger skin from 1 piece of ginger, and 1 crushed green part of a scallion to the pot.
   🕒 02:35
6. Add enough water to generously cover the pork to the pot, along with 1 tsp salt.
   🕒 03:01
7. Heat over high heat. Once plenty of scum appears, carefully skim it off.
   🕒 03:14
8. Reduce the heat, place a piece of kitchen paper to cover the pork (instead of a lid), ensuring the pork is fully submerged, and simmer until tender. [This is the key!] Starting to simmer with all ingredients from cold helps remove any gaminess and results in tender meat. Placing kitchen paper prevents the pork surface from drying out, keeping it tender.
   🕒 03:33
9. In a bowl, combine 1 tbsp Miso Paste, 1 tsp Gochujang (Korean Chili Paste), 1 tsp White Sesame Seeds (Ground), 1 tsp Sugar, 1 tsp Vinegar, 1 tbsp minced scallions, and 1 tsp Sesame Oil. Mix well to make the Samjang.
   🕒 04:23
10. Transfer the boiled pork from the pot to a plate, still covered with kitchen paper, and let it cool down. [This is the key!] Cooling with the kitchen paper on prevents the surface from drying out, ensuring it remains moist and tender.
    🕒 05:50
11. Once the boiled pork has cooled slightly, cut it in half in the center and slice thinly into easy-to-eat pieces. [This is the key!] Slicing slightly thinly makes it moist and easier to eat.
    🕒 06:42
12. Boiled Pork Wraps (Bossam) and Savory Dipping Sauce (Samjang) are complete. Arrange with your favorite leafy vegetables and napa cabbage kimchi.
    🕒 08:00
13. Wrap the boiled pork, Samjang, and kimchi with your preferred leafy vegetables (like perilla leaves or green perilla) and enjoy.
    🕒 08:22