Pork Bossam is a traditional Korean dish featuring tender, thinly sliced boiled pork belly served with a variety of flavorful accompaniments. The pork is carefully cooked with aromatic ingredients such as garlic, ginger, and sometimes doenjang (fermented soybean paste) to remove excess fat and enhance its flavor.

Bossam is typically served with fresh or fermented napa cabbage leaves, which are used as wraps for the pork slices. It is accompanied by various side dishes, including kimchi, fresh garlic slices, green chilies, and ssamjang (a savory dipping sauce made from gochujang and doenjang). One of the highlights is kimchi bossam, where the pork is paired with a tangy and spicy radish kimchi (musaengchae), creating a perfect balance of textures and flavors.

This dish is often enjoyed as a communal meal, where diners assemble their own wraps, combining pork, vegetables, and condiments according to their preferences. Pork Bossam is beloved for its rich flavor and versatility, making it a staple dish for gatherings, celebrations, or a satisfying main course with a Korean twist.