Bossam (Korean Boiled Pork Wrap) Recipe – Korean Bapsang

Bossam is boiled pork historically served with cabbage wraps. The meat is boiled in a flavorful brine till tender and served thinly sliced. 

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What’s bossam?

Bossam (보쌈) is a boiled pork dish. The meat is boiled in a flavorful brine till tender and served thinly sliced. On the desk, every individual wraps the meat in salted napa cabbage leaves together with radish salad (musaengchae/muchae) and salted shrimp. Salted napa cabbage is conventional, however lettuce and/or perilla leaves are additionally frequent. 

 

Basically, boiled pork is known as suyuk (수육) in Korean. The title bossam refers to how the meat is loved, i.e., wrapped in a salted cabbage leaf with some condiments akin to salted shrimp and/or ssamjang. This manner of consuming pork began with kimjang (김장), an annual kimchi making occasion in preparation for chilly months. 

 

My household loves bossam, particularly my father! He was born and raised in Jeju Island, the place Korea’s most flavorful pork (meat from black pig) comes from, as seen on Netflix Korean Pork Rhapsody. So, he is aware of his pork! When it was time to make kimchi, my mom would boil huge chunks of pork. As a result of there was loads of salted cabbage and radish stuffing, all we would have liked was boiled pork to have a scrumptious bossam feast.

 

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How one can get pleasure from bossam

Unusual for his era of Korean males, my father spent plenty of time within the kitchen serving to my mom, particularly on kimchi making days. He was all the time the one who reduce the meat into skinny slices. Then, together with his fingers moist from pork fats, he would decide a cabbage leaf, place a slice of meat on it, high it with a dollop of the radish combine and a pinch of salted shrimp, and roll it up and benefit from the a lot deserved bossam.

 

Generally, he would add recent garlic slices, chili pepper slices, and/or recent oysters. Now, are you able to think about the textural distinctions and the burst of flavors while you chew into this pork wrap?

 

My father additionally loves it merely wrapped in a chunk of well fermented kimchi with some saeujeot (salted shrimp). Scrumptious!

 

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The reduce of pork for bossam

Pork stomach (samgyupsal, 삼겹살) and Boston butt (moksal, 목살) are probably the most generally used cuts for this dish. Picnic shoulder (apdarisal, 앞다리살) is an alternative choice. You can too use a mixture of those. When you’re utilizing an enormous roast dimension, reduce it into smaller items. 

How one can boil the pork 

Korean cooks add quite a lot of elements to the boiling liquid to remove the distinctive odor of pork and to taste the meat. The addition of doenjang (fermented soybean paste) is no surprise as a result of pork and doenjang go very nicely collectively in dishes like doenjang jjigae.

Espresso can be quite common. You need to use prompt espresso or brewed espresso (a couple of cup). Recently, I’ve been including a small bottle (or can) of beer as an alternative of espresso. If utilizing brewed espresso or beer, cut back the quantity of water by the equal quantity. 

You’ll hardly style doenjang, espresso or beer from the boiled meat. They merely improve the pure taste of the pork. The result’s wealthy, however subtly flavored, deliciously moist meat!

These are solely a information. You may add completely different elements or use much less elements to make it extra merely. 

To prepare dinner the meat, add all of the aromatics to the pot with water and produce it to a boil earlier than including the pork. Deliver it to a boil once more, cowl, and boil for about 45 minutes over medium warmth, relying on the thickness of your meat. 

Ideas for boiled pork

  1. Let the meat cool within the cooking liquid earlier than slicing to maintain the meat moist. 
  2. In case you are wanting time, cool the boiled meat underneath the chilly operating water earlier than slicing. 
  3. Slice the meat proper earlier than serving so it doesn’t dry out.

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Bossam (Boiled Pork Wraps)

Important

Servings: 6

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Directions

  • In a pot, carry water and all of the brine elements to a boil over medium excessive warmth, and proceed to boil for five minutes.

  • Add the pork stomach, carry it to a boil. and boil for about 5 minutes, uncovered. Cut back the warmth to medium, and prepare dinner, coated, till the meat may be very tender, 45 to 50 minutes. Reduce a small slice and take a look at if tender at 40 minute level earlier than cooking longer. Flip the warmth off, and funky the meat within the cooking liquid. This may maintain the meat moist.

  • Thinly slice the meat and serve with the salted cabbage (or lettuce), saewujeot, and musaengchae.

Notes

  • The quantity of liquid you may want is dependent upon the dimensions of your pot. Don’t use a big pot since you’ll want extra water to cowl the meat. 
  • Maintain any leftover meat within the cooking liquid. Boil the meat within the liquid to reheat. This prevents the meat from drying out. 

This recipe was initially posted in November 2013. I’ve up to date it right here with new pictures and minor adjustments to the recipe. 

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