Bossam Pork Belly Wraps

Separate cabbage leaves and blanch in boiling water for 30–45 seconds until flexible, then drain and set aside.

Heat a large skillet over medium-high heat and cook pork belly in a single layer until browned and crispy on both sides.

Transfer cooked pork to a plate and lightly season with salt and pepper.

In a small bowl, mix garlic, ginger, green onions, soybean paste, sesame oil, and sesame seeds until well combined.

Arrange pork, kimchi, sauce, and cabbage leaves on a serving platter.

Place pork, kimchi, and sauce into cabbage leaves and wrap tightly before eating.

Serve immediately while pork is hot and cabbage is tender.