Bossam (Korean pork wrap). Bossam - Korean Pork Belly Wrap. When I think of Bossam, I think of Kimjang because it was traditionally eaten around Kimjang (in the fall, Koreans make kimchi to last through winter) time when I was growing up. After a long day of pickling cabbages, chopping and making the kimchi stuffing, with.

At the table, each person wraps the meat in Korean cooks add a variety of ingredients to the boiling liquid to eliminate the unique smell of pork and flavor the meat. Today I'm sharing one of the true traditional Korean recipe! Ssam means wrap and Bossam means wrap with lots of generous stuffing. You can have Bossam (Korean pork wrap) using 26 ingredients and 6 steps. Here is how you cook it.

Ingredients of Bossam (Korean pork wrap)

You need 1000 g of Pork belly joint.
Prepare 2 of Spring onion.
It's 1 of Onion.
It's 1/2 of Garlic bulb.
It's 10 g of Ginger.
It's 1200 ml of Water.
It's 1 tbsp of Soy sauce.
You need 3 tbsp of Sake (Dry white wine).
You need 1 tbsp of Miso (Japanese miso).
It's 1 tsp of Instant coffee.
Prepare of Mooli (Radish) Kimchi.
It's 500-600 g of Mooli (Radish).
You need 1/2 tbsp of Salt.
It's 1 tbsp of Korean Chilli Powder.
It's 1 tsp of Sugar.
It's 2 tsp of Anchovy sauce (Fish sauce).
It's 1/2 tbsp of Honey.
Prepare 1/4 tsp of Grated garlic.
You need 1/8 tsp of Grated ginger.
Prepare of Ssamjang.
You need 2 tbsp of Gochujang.
Prepare 1 tbsp of Miso.
You need 1 tbsp of Sake (Dry white wine).
Prepare 1 tbsp of Sugar.
Prepare 1/2 tbsp of Sesame oil.
You need 1 tsp of Vinegar.

Brown sugar, daikon radish, fermented salted shrimp, fish sauce, frozen oysters, garlic, ginger, hot pepper flakes, instant hazelnut-flavored coffee, korean radish, napa cabbage, onion, oysters, pork, pork belly, salt, soybean paste, sugar, toasted sesame seeds, vinegar, water. How to make Korean pork wraps (Bossam). This recipe version include apple and soy sauce to enhance the overall flavour and colour of the dish! Bossam is a popular Korean boiled pork dish.

Bossam (Korean pork wrap) step by step

Cut the mooli (radish) in matchstick size.
Add 1/2 tbsp salt and mix well.
Drain the water and leave it for 20 minutes.
[ Kimchi paste ] Put grated garlic, grated ginger, Korean chilli powder, sugar, anchovy sauce (fish sauce) and honey in a food bag or small bowl..
20 minutes later, gently squeeze the mooli (radish) and mix it with the kimchi paste.
Carefully mix the mooli and kimchi paste.

When it's infused with an apple and other spices, it becomes irresistibly delicious! Ssam means wrap and Bossam means wrap with lots of generous stuffing inside. Commonly, it serves with boiled meat: Suyuk. My Suyuk is totally different(in a good way!) than what you get from Korean restaurant, because I sear the pork belly after finish cooking in the water. Bossam (보쌈, 褓-) is a pork dish in Korean cuisine.