Bossam

Bossam is a fermented Korean pork belly dish served with traditional condiments and seasonings. After being braised in doenjang, a fermented soy bean paste, for six hours, the bossam is typically presented with a special ssamjang made using the three major "jang" in Korean cuisine - ganjang, doenjang and gochujang. The bossam is then plated on a bed of pickled perilla leaves and garnished with a piece of fried crispy lotus root and homemade black garlic powder.