Soban’s bossam centers on thin slices of simmered pork belly served with napa cabbage leaves, salted shrimp sauce, spicy radish, and other condiments for wrapping. The restaurant is known for home-style cooking, and its bossam leans tender and delicately seasoned, letting diners adjust salt and heat with the accompaniments. Each wrap offers a mix of fatty pork, crisp cabbage, and bright fermented flavors, and the dish is sized for sharing across the table. Korean food guides often highlight this bossam as one of Soban’s defining plates and a strong example of non-barbecue pork in Koreatown.