This Korean-style dish delivers bold flavors with minimal effort, using the Instant Pot to create tender, savory pork perfect for wrapping in crisp lettuce.
The pork cooks quickly under pressure, absorbing a rich blend of garlic, soy, and sesame flavors that define this classic. Each bite offers a balance of tender meat and fresh, crunchy lettuce.
This method streamlines the traditional process without sacrificing authenticity. The result is a satisfying meal that brings the essence of Korean street food to your table.
Serve with kimchi, rice, and your favorite dipping sauces for a complete spread. The pork stays juicy and flavorful, ready for customization.
Ingredients for Instant Pot Bossam
Tender pork and crisp lettuce come together for bold Korean flavors in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🥩 | 2 lb | Boneless, cut into 1-inch pieces |
| Soy Sauce 🫒 | ½ cup | Low-sodium preferred |
| Brown Sugar 🍚 | ¼ cup | Packed, for sweetness |
| Garlic Cloves 🧄 | 8 cloves | Minced for bold flavor |
| Fresh Ginger 🌿 | 1 tbsp | Grated or minced |
| Sesame Oil 🫒 | 2 tbsp | Toasted for depth |
| Rice Vinegar 🍯 | 2 tbsp | For acidity balance |
| Gochujang 🌶️ | 2 tbsp | Korean chili paste |
| Butter Lettuce 🥬 | 1 whole | For wrapping, leaves separated |
| Green Onions 🧅 | 4 whole | Thinly sliced for garnish |
| Sesame Seeds 🌾 | 1 tbsp | Toasted for garnish |
| White Rice 🍚 | 2 cups | Uncooked, for serving |
| Kimchi 🥬 | 1 cup | For side dish |
| Vegetable Oil 🫒 | 1 tbsp | For sautéing pork |
The pork shoulder is key—look for well-marbled cuts at Costco or your butcher. Avoid lean cuts like tenderloin; they dry out under pressure. I always buy a little extra and freeze the rest for next time. The gochujang is non-negotiable—H Mart or Korean markets have the best selection. If you can’t find it, Sempio brand is widely available online.
No gochujang? Sriracha plus a pinch of sugar gets you partway there. Out of brown sugar? Coconut sugar or honey works (though honey isn’t traditional). The lettuce should be sturdy—butter or romaine hold up best. For extra crunch, add cucumber or radish slices. The rice vinegar can be apple cider vinegar in a pinch.
Pork keeps 4-5 days in the fridge or freezes beautifully for 3 months. Assemble bossam just before eating so the lettuce stays crisp. Leftover pork? Shred it for tacos or rice bowls the next day.
Why You’ll Love This Recipe
- Set It and Forget: The instant pot does all the work—just toss in pork shoulder, soy sauce, and brown sugar, then walk away.
- Sweet-Savory Magic: Honestly, the caramelized brown sugar with garlic and ginger makes the pork so addictive.
- Feeds a Hungry Crowd: I make this for parties and everyone goes back for seconds. Leftovers? Even better the next day.
- Budget-Friendly Feast: Pork shoulder is inexpensive, and this recipe turns it into something restaurant-worthy without the price tag.
Step-by-Step Instructions for Korean-Style Pork Wrapped in Lettuce
Here’s the method I use for fall-apart tender pork with a sweet-spicy glaze.
Step 1: Sear the Pork Shoulder
Set your Instant Pot to the Sauté function and add the 1 tbsp vegetable oil. When the oil shimmers, add the 2 lb pork shoulder pieces in a single layer. Let them sear undisturbed for 3-4 minutes until golden brown on one side.
Flip the pork and sear for another 2-3 minutes. You want a good crust on all pieces—this builds flavor and prevents the meat from steaming instead of browning. Don’t overcrowd the pot; work in batches if needed.
Step 2: Build the Flavorful Sauce
Add the 8 cloves garlic cloves, 1 tbsp fresh ginger, 0.5 cup soy sauce, 0.25 cup brown sugar, 2 tbsp sesame oil, 2 tbsp rice vinegar, and 2 tbsp gochujang to the pot. Stir to combine and coat the pork evenly.
The brown sugar will dissolve into the liquid, creating a glossy, aromatic sauce. Let this mixture come to a gentle simmer for 2 minutes to allow the flavors to meld before sealing the pot.
Step 3: Pressure Cook to Perfection
Secure the Instant Pot lid, set the valve to Sealing, and cook on High Pressure for 35 minutes. The pork will become fork-tender and soak up all the bold, tangy-sweet flavors of the sauce.
Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Open the lid carefully—the steam will carry the incredible aroma of the dish. The pork should pull apart easily with a fork when done.
Step 4: Prepare the Lettuce Wraps and Garnishes
While the pork cooks, separate the leaves of the 1 whole butter lettuce and rinse them gently. Pat dry with a paper towel and set aside. Thinly slice the 4 whole green onions and toast the 1 tbsp sesame seeds in a dry pan over medium heat for 1-2 minutes until golden and fragrant.
Cook the 2 cups white rice according to package instructions. Warm the 1 cup kimchi in a small pan or microwave if you prefer it served warm. These elements come together to make the perfect bite.
Shred the pork directly in the pot with two forks, mixing it with the sauce. Serve the pork in the butter lettuce leaves, topped with green onions, sesame seeds, and a side of kimchi and rice.
Pro Tips For Making Instant Pot Bossam
- Sear the Pork First: I learned this the hard way—skipping the sear leaves the pork shoulder bland. A quick 3-4 minutes per side in the Instant Pot on “Sauté” locks in juices and adds depth to the bossam’s flavor.
- Slice Ginger Thin: Sounds weird, but it works: paper-thin ginger slices infuse the broth faster than chunks. After burning a batch with thick pieces, I now use a peeler for consistent, flavor-packed results.
- Deglaze Thoroughly: Resist the urge to skip scraping the bottom after searing. Those browned bits are pure flavor—add a splash of water or broth and scrub them up before pressure cooking, or your sauce will taste flat.
- Shred While Hot: My grandmother swore by this, and she was right: shred the pork shoulder right after cooking while it’s still hot. It absorbs the sauce better and saves you from wrestling with cold, stubborn meat later.
Storing and Reheating This Recipe
Refrigerator Storage
Let the pork cool for no more than 2 hours before transferring to airtight containers. It stays fresh at 40°F or below for up to 4 days. The flavors deepen as the pork rests in its sauce. ❄️
Freezer Storage
This dish freezes well for up to 3 months without losing quality. I use heavy-duty quart-sized freezer bags, squeezing out excess air to prevent freezer burn. Leave 1 inch of headspace for expansion.
Stovetop Reheating
Transfer the pork and sauce to a skillet, add 2 tbsp water, and warm over medium-low heat for 5-7 minutes, stirring occasionally. This method keeps the meat tender and juicy.
Microwave Reheating
Place individual portions in a microwave-safe dish, cover with a damp paper towel, and heat on 70% power for 2-3 minutes. Stir and continue in 30-second intervals until reaching 165°F. 🔥
Lettuce and Garnish Prep
Store lettuce leaves separately in a sealed container with a paper towel to absorb moisture. Keep garnishes like green onions and sesame seeds in small jars. Assemble wraps fresh for best texture.
Nutrition Facts
Frequently Asked Questions
What cut of pork works best?
Use pork shoulder for the juiciest results. Its marbling stays tender under pressure. Avoid lean cuts like tenderloin—they dry out.
Can I make this spicier?
Add 1 tbsp extra gochujang or 1 tsp red pepper flakes to the sauce. Adjust to taste before pressure cooking.
How do I prevent soggy lettuce?
Store lettuce separately from the pork and assemble wraps just before eating. Use butter or romaine for sturdier leaves.
Can I use a different vinegar?
Apple cider vinegar works in a pinch, but rice vinegar’s mild flavor complements the dish best. The difference is subtle but noticeable.
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