09/09/2020

Boiled Pork Wrap(Bossam)

Bossam is a popular pork dish in Korean cuisine. It is served with boiled pork belly and side dish like mooli (Radish) kimchi and ssamjang, you wrap them on korean lettuce called sanchu.

About Pork

The pork is made up of pork with skin, cut about 5cm thickness and boiled slowly with herbs like ginger, garlic and spring onion. The excess fatty pork is refreshing and delicious.

About ramen

The soup boiled pork belly can be used in ramen soup. Put remaining bossam and boiled eggs on top and you all get the perfect ramen at home. The noodle is the perfect for ramen noodle but if you can’t prepare it, you can change ramen noodle pasta with bicarbonate of soda. It is easy to make! You boil 2 litres of hot water and just put slender pasta like spaghettini or fedelini and 2 tablespoon of bicarbonate of soda, you get ramen noodle!

Bossam

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Cook Time 1 hr

Course Main Course

Cuisine Korean

Servings 4 people

Ingredients

1000 g Pork belly joint
2 Spring onion
1 Onion
1/2 Garlic bulb
10 g Ginger
1200 ml Water
1 tbsp Soy sauce
3 tbsp Sake (dry white wine)
1 tbsp Miso (japanese miso is ok)
1 tsp Instant coffee

Instructions

Cut the pork 5-6cm into widths
Heat the pan to a medium heat
Place the pork belly skin side down
Put it on high heat until golden brown
Place the pork belly in a pot and add 1200ml of water
Add spring onion, onion, ginger and garlic in the pot
In the same pot, add soy sauce, sake(dry white wine), instant coffee and miso
Put the pot on a high heat and place a drop lid directly on the food (optional)
When it comes a boil, turn to a low heat for 30-40 minutes
To ensure it is soft, place a bamboo stcik in the pork and pour the soup over the pork to avoid it getting dry
Wait for the pork to cool down
Cut the pork belly 5mm thickness, after it cools down. (The pork will get crumbly if you cut it when it is hot.)

Notes

Instant coffee will take away the smell of the pork belly.

Keyword bossam, wraped pork

Mooli(Radish) Kimchi and Ssamjang

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Cook Time 30 mins

Course Side Dish

Cuisine Korean

Ingredients

Mooli (Radish) Kimchi

500 g Mooli (Radish)
1/2 tbsp Salt
1 tbsp Korean Chilli Powder
1 tsp Sugar
2 tsp Anchovy sauce (Fish sauce)
1/2 tbsp Honey
1/4 tsp Grated garlic
1/8 tsp Grated ginger

Ssamjang

2 tbsp Gochujang
1 tbsp Miso
1 tbsp Sake (Dry white wine)
1 tbsp Sugar
1/2 tbsp Sesame oil
1 tsp Vinegar

Instructions

Mooli (Radish) Kimchi Instructions

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