BOSSAM - KOREAN PORK BELLY WRAP
Bossam refers to this perfect package created by wrapping unctuous pork belly, spicy and refreshing kimchi radish salad in crunchy pickled cabbage leaves. Great as a one dish meal but also great for parties, you just can't stop eating it, especially if you are a pork and kimchi lover.
Provided by JinJoo Lee
Categories Main Course
Time 27m
Number Of Ingredients 18
Steps:
- Mix water and Korean cheonilyeom sea salt to make brine.
- Cut head of napa cabbage to loosen leaves to total about 1/2 of the cabbage. You can also just cut cabbage in half and use one side.
- Immerse cabbage leaves in brine made in 1 and let it pickle for 1 1/2 hrs or until cabbage is soft and shriveled. You don't need to fully pickle the leaves like for kimchi - I kind of like it a little less pickled with a little crunch left but it's up to you.
- Drain cabbage for 10-15 minutes until fully drained. If you are not going to use right away, refrigerate up to 3 days and use later.
- When serving, cut cabbage into 1/2 lengthwise to make it easier to eat.
- In a pot add water, add doenjang, fresh ginger and bring to boil.
- Add pork and cook on medium heat for about 30 minutes(for 1 lb) until it becomes tender enough for a fork to go in easily. You may need to cook longer up to an hour if you are increasing the amount of pork.
- Take pork out of the pot and let it cool for few minutes and then loosely cover with wrap or foil until it cools enough for you to slice. Reason for covering is so that it doesn't dry out while cooling. If you can, it's yummiest when you eat the pork while it's warm.
- Julienne radish - either with knife or use a mandoline.
- Cut green onions and minari (water dropwart) if you have it.
- In a small bowl, make seasoning paste by mixing Korean red chili powder, saewoojeot, anchovy sauce, chopped garlic, chopped ginger, sugar, salt except for sesame seeds.
- Add kimchi seasoning paste to bowl with radish and coat radish evenly with the paste. It may feel like it's too dry at first but radish juice will soon make it very wet.
- Add green onions and minari and mix again. Sprinkle sesame seeds on top when serving.
- *** If you want to add oysters, you need to increase salt level by adding more seasoning.
- Serve bossam all in one plate with pork belly slices on one side, cabbage leaves and spicy radish salad on the other side. You can of course serve all of them separately too.
Nutrition Facts : Calories 840 kcal, Carbohydrate 10 g, Protein 17 g, Fat 81 g, SaturatedFat 29 g, Cholesterol 114 mg, Sodium 881 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
BOSSAM (KOREAN BOILED-PORK WRAPS) RECIPE
Bossam is proof that Koreans do wraps right: each perfectly constructed packet features meltingly tender pork, fermented dipping sauces and pastes, crunchy preserved vegetables, and more, all in a cabbage-leaf wrapper.
Provided by Seoyoung Jung
Categories Entree Appetizer Condiments and Sauces Mains
Yield 6
Number Of Ingredients 32
Steps:
- Add pork, cover pot, and boil for 20 minutes. Reduce heat to medium-low, uncover pot, and add soju. Continue to cook until pork is easily pierced with a fork, about 40 minutes longer.
- Fill a large bowl with ice water. Carefully remove pork from cooking liquid and run under cold running water, then transfer to ice water just long enough to chill exterior of the pork (this helps firm it up and will make slicing easier). Let rest 5 minutes.
- Meanwhile, for the Saewoo Jeot Seasoning: In a very small bowl, mix together saewoo jeot with soju. If desired, add a pinch each of gochugaru, crushed roasted sesame seeds, and/or minced green chile.
- For the Ssamjang: In a small bowl, mix together doenjang, gochujang, crushed roasted sesame seeds, minced garlic, and sesame oil.
- To Serve: Thinly slice the pork. Set out a platter with the slice pork, drained cabbage leaves, and mu malaengi muchim. Set out dishes of the ssamjang and saewoo jeot, as well as the sliced garlic and green chiles.
Nutrition Facts : Calories 421 kcal, Carbohydrate 16 g, Cholesterol 96 mg, Fiber 2 g, Protein 30 g, SaturatedFat 9 g, Sodium 578 mg, Sugar 7 g, Fat 25 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
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- In a pot, bring water and all the brine ingredients to a boil over medium high heat, and continue to boil for 5 minutes.
- Add the pork belly, bring it to a boil. and boil for about 5 minutes, uncovered. Reduce the heat to medium, and cook, covered, until the meat is very tender, 45 to 50 minutes. Cut a small slice and try if tender at 40 minute point before cooking longer. Turn the heat off, and cool the meat in the cooking liquid. This will keep the meat moist.
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