Pork Wraps (Bo-ssam)
ID: 99629a29...
Bo-ssam is a popular Korean dish consisting of tender, flavorful boiled pork belly wrapped in sweet pickled cabbage leaves, served with a spicy oyster radish salad and a savory fermented shrimp sauce.
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🍳 Cooking Flow
Boil the pork belly with aromatics, soybean paste, brown sugar, and instant coffee for 1 hour, then simmer on low for 15 minutes. → Pickle the sweet yellow Napa cabbage leaves in a sweet and sour vinegar brine for 1 to 2 hours. → Salt the radish matchsticks, squeeze out water, and toss with a spicy red seasoning paste, fresh oysters, and toasted sesame seeds. → Prepare a savory and spicy dipping sauce using salted fermented shrimp, aromatics, and sesame seeds. → Slice the cooked pork thinly and serve it warm alongside the pickled cabbage, oyster radish salad, and fermented shrimp sauce.
Cooking Steps
Brief Cooking Order
Boil the pork belly with aromatics, soybean paste, brown sugar, and instant coffee for 1 hour, then simmer on low for 15 minutes. → Pickle the sweet yellow Napa cabbage leaves in a sweet and sour vinegar brine for 1 to 2 hours. → Salt the radish matchsticks, squeeze out water, and toss with a spicy red seasoning paste, fresh oysters, and toasted sesame seeds. → Prepare a savory and spicy dipping sauce using salted fermented shrimp, aromatics, and sesame seeds. → Slice the cooked pork thinly and serve it warm alongside the pickled cabbage, oyster radish salad, and fermented shrimp sauce.
Introduction
Bo-ssam is a popular Korean dish consisting of tender, flavorful boiled pork belly wrapped in sweet pickled cabbage leaves, served with a spicy oyster radish salad and a savory fermented shrimp sauce.
Step 1
Prep the pork belly by trimming any bones and excess fat, then wash it thoroughly in cold water.
Step 2
Place the pork in a large pot, then add onion, ginger, garlic, soybean paste, brown sugar, hazelnut instant coffee, and 10 cups of water. Cover and bring to a boil over medium-high heat. Cook for 1 hour.
Step 3
While the pork is boiling, prepare the Napa cabbage by cutting it into quarters. Save the outer green leaves for soup and keep the sweet, yellow interior leaves for wraps. Rinse them well.
Step 4
In a large bowl, mix 1/4 cup of sugar, 1/4 cup of vinegar, 1 tablespoon of salt, and 3/4 cup of water until dissolved. Add the cabbage leaves and toss to coat. Let them pickle for 1 to 2 hours, flipping them every 15 to 30 minutes.
Step 5
Peel the Korean radish and slice it into thin matchsticks.
Ingredients List
Important Notes
The hazelnut instant coffee is a secret ingredient that neutralizes any porky smell and imparts a wonderful color, aroma, and flavor to the meat.
Do not discard the pork bones trimmed at the beginning; they can be boiled with kimchi to make a delicious Kimchi-jjigae.
Handle the fresh oysters very gently when folding them into the radish salad to avoid squishing or breaking them.
The radish and oyster salad should be prepared right before serving to maintain its freshness.
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