Bossam gimbap takes the best parts of Korean bossam — tender boiled pork, spicy radish salad, perilla leaves — and rolls them into oversized gimbap that you can slice and share. This is not your ordinary kimbap. The rolls are massive, packed with flavour from the doenjang-braised pork and the crunchy, tangy mu saengchae. It is a project, but the payoff is enormous.

Ingredients

Bossam:

  • 1 kg pork belly or pork shoulder
  • 1 onion, halved
  • 8 garlic cloves (divided — 6 for boiling, 2 for radish salad)
  • 1 small piece ginger
  • 2 tbsp doenjang (Korean soybean paste)
  • 1 tbsp mirin or 1 tsp instant coffee
  • Water (enough to cover)

Mu Saengchae (spicy radish salad):

  • 2 cups Korean radish, julienned
  • 1 tbsp gochugaru
  • 1 tsp sugar
  • 1 tsp vinegar
  • 1/2 tsp salt
  • 2 tsp sesame oil (divided)
  • 1 tsp sesame seeds

Gimbap Assembly:

  • 2-3 cups cooked rice
  • Gimbap seaweed sheets
  • 2 perilla leaves per roll
  • Napa cabbage leaves
  • Green chili, cut into strips
  • Ssamjang

Singapore Swap

  • Pork belly / pork shoulder: Available at any wet market, FairPrice, or Sheng Siong. Ask the butcher for a whole slab.
  • Doenjang: Korean soybean paste is stocked at all Korean marts on Tanjong Pagar and Don Don Donki. CJ Haechandeul is the most common brand.
  • Korean radish (mu): Available at Korean marts on Tanjong Pagar. If unavailable, regular daikon from FairPrice or the wet market works as a substitute.
  • Perilla leaves (kkaennip): Sold in packs at Korean marts on Tanjong Pagar. These are seasonal, so grab them when you see them.
  • Gimbap seaweed sheets: Stocked at Don Don Donki and Korean marts. Get the large, full-size sheets.
  • Ssamjang: Available alongside doenjang and gochujang at Korean grocery stores.

Instructions

Bossam (braised pork):

  1. Place the pork, halved onion, 6 garlic cloves, ginger, doenjang, and mirin (or instant coffee) in a large pot. Add enough water to cover.
  2. Bring to a boil, then reduce to a gentle simmer. Cook for 50 to 70 minutes until the pork is tender and easy to slice.
  3. Remove the pork from the broth. Let it rest, then slice into pieces.

Mu Saengchae (spicy radish salad):

  1. In a bowl, mix the julienned Korean radish with gochugaru, sugar, vinegar, salt, the remaining 2 garlic cloves (minced), sesame oil, and sesame seeds.
  2. Toss everything well and let it sit for at least 10 minutes so the radish softens slightly and absorbs the seasoning.

Gimbap Assembly:

  1. Season the cooked rice with sesame oil and a pinch of salt. Mix gently.
  2. Spread the rice in a thin, even layer on a seaweed sheet. For extra-long rolls, stick two seaweed sheets together end to end.
  3. Layer on the sliced bossam pork, 2 perilla leaves, mu saengchae, napa cabbage leaves, green chili strips, and a line of ssamjang.
  4. Roll tightly, pressing firmly as you go. Slice into rounds with a sharp, wet knife.

Tips

  • Adding doenjang and mirin (or instant coffee) to the boiling liquid is what gives the bossam pork its deep, savoury flavour — do not skip this.
  • Stick two seaweed sheets together for the full bossam gimbap experience. These rolls are meant to be big.
  • Let the mu saengchae sit for at least 10 minutes before assembling so the flavours develop.