How to Prepare Delicious Bossam (Korean pork wrap)

Bossam (Korean pork wrap). Bossam (보쌈) is a boiled pork dish. The meat is boiled in a flavorful brine until tender and served thinly sliced. At the table, each person wraps the meat in salted napa cabbage leaves along with radish salad (musaengchae/muchae) and salted shrimp.

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. Bossam - Korean Pork Belly Wrap Bossam is a popular Korean boiled pork dish. When it's infused with an apple and other spices, it becomes irresistibly delicious! You can have Bossam (Korean pork wrap) using 26 ingredients and 6 steps. Here is how you cook that.

Ingredients of Bossam (Korean pork wrap)

1. Prepare 1000 g of Pork belly joint.
2. You need 2 of Spring onion.
3. You need 1 of Onion.
4. Prepare 1/2 of Garlic bulb.
5. It's 10 g of Ginger.
6. It's 1200 ml of Water.
7. Prepare 1 tbsp of Soy sauce.
8. You need 3 tbsp of Sake (Dry white wine).
9. Prepare 1 tbsp of Miso (Japanese miso).
10. It's 1 tsp of Instant coffee.
11. Prepare of Mooli (Radish) Kimchi.
12. It's 500-600 g of Mooli (Radish).
13. You need 1/2 tbsp of Salt.
14. It's 1 tbsp of Korean Chilli Powder.
15. Prepare 1 tsp of Sugar.
16. It's 2 tsp of Anchovy sauce (Fish sauce).
17. It's 1/2 tbsp of Honey.
18. Prepare 1/4 tsp of Grated garlic.
19. You need 1/8 tsp of Grated ginger.
20. It's of Ssamjang.
21. It's 2 tbsp of Gochujang.
22. Prepare 1 tbsp of Miso.
23. Prepare 1 tbsp of Sake (Dry white wine).
24. It's 1 tbsp of Sugar.
25. Prepare 1/2 tbsp of Sesame oil.
26. It's 1 tsp of Vinegar.

Bossam —thin slices of velvety boiled pork belly wrapped in cabbage with fresh, crunchy kimchi and seasonings—can be eaten any time you're craving a flavorful, meaty feast. But in Korea, there's one time of year when we always, always eat bossam: at the beginning of winter, right after finishing our annual kimchi-making process. Bossam is a thick cut of pork belly that is slowly cooked in a flavored broth. By boiling it over a long period of time, the meat is defatted.

Bossam (Korean pork wrap) step by step

1. Cut the mooli (radish) in matchstick size.
2. Add 1/2 tbsp salt and mix well.
3. Drain the water and leave it for 20 minutes.
4. [ Kimchi paste ] Put grated garlic, grated ginger, Korean chilli powder, sugar, anchovy sauce (fish sauce) and honey in a food bag or small bowl..
5. 20 minutes later, gently squeeze the mooli (radish) and mix it with the kimchi paste.
6. Carefully mix the mooli and kimchi paste.

The oil and fat in the meat is melted into the broth, which we discard. And you're left with an ultra-tender piece of pork. Ssam means wrap and Bossam means wrap with lots of generous stuffing inside. Commonly, it serves with boiled meat: Suyuk. Suyuk is one of Korean cooking techniques of cooking meat. "Su" means water and "Yuk" means meat in Chinese.