Bossam

Separate the napa cabbage leaves. Dissolve salt in water, pour the brine over the leaves and leave for 2 hours, turning them occasionally so they salt evenly.

In a large pot, combine water, onion, spring onion, garlic, ginger, doenjang paste, instant coffee, black pepper and bay leaves. Bring the broth to a boil and simmer for 5 minutes.

Add the pork belly to the boiling broth. Once it comes back to a boil, cook uncovered for 5 minutes, then cover the pot and cook over medium heat for 45–50 minutes, until the meat is very tender.

Turn off the heat and let the pork belly rest in the broth for 20 minutes — this keeps it juicy.

Rinse the cabbage leaves in cold water, squeeze out well and pat dry.

Slice the pork thinly across the grain. Serve it together with the cabbage leaves and ssamjang.

For each serving, place a slice of pork on a cabbage leaf, add a little ssamjang, wrap it up and eat right away.