BOSSAM RECIPE (KOREAN PORK BELLY WRAPS)

BOSSAM RECIPE (KOREAN PORK BELLY WRAPS):

Bossam Recipe (KOREAN PORK BELLY WRAPS) Korean pork belly wrappers are known as bossam. It entails slow cooking pig belly and presenting it with side dishes while it is wrapped in napa cabbage leaves. With these simple instructions, you can prepare a tasty and healthful homemade Korean lunch.

This recipe for Korean pork belly will undoubtedly impress and please your guests if you are throwing a dinner party. Party like a boss. This famous Korean cuisine is made of boiling pork, garlic, onions, radishes, and other seasonings, which are then wrapped in a large cabbage and perilla leaf. It’s enjoyable to prepare bossam wraps with a variety of ingredients while dining with others, and you’ll adore the flavor and texture.

DESCRIBE BOSSAM:

Bossam is a well-known Korean meal that consists of cooked pork belly wrapped in napa cabbage leaves or lettuce and served with Ssamjang, a dipping sauce.

 

A thick piece of pork belly is traditionally cooked in a gently flavored broth until moist and tender. A slice of the cooked pork, a cabbage leaf, raw garlic, salted shrimp (saeu-jeot), fresh chile, and wrap sauce are then used to assemble each person’s wrap.

INGREDIENTS:

To Make Bossam  Wraps

• bunch assorted lettuce
• bunch perilla leaves
• cabbage kimchi
• bunch fresh oysters
• 2 tbsp salted shrimp
• 7 cloves fresh sliced garlic 
• 2 fresh green chilies

PICKLING CABBAGE

• 1 head small cabbage
• 4 tbsp kosher salt

TO MAKE PORK BELLY

• 2 1/2 lb thick pork belly
• pinches salt and pepper
• 2 roughly sliced onion
• 1 apple
• 10 cloves garlic
• 2 bay leaves
• 1/2 cup sweet rice wine 
• 1 tbsp ginger paste
• 1 Asian leek

INGREDIENTS FOR RADISH SALAD:

• 1 1/4 lb Korean radish 
• 1/2 cup Korean corn syrup
• 2 tsp salt
• 2-3 tbsp Korean chili flakes 
• 1 tbsp Korean fish sauce
• 1/2 tbsp salted shrimp
• 1 tbsp minced garlic
• 1/2 tbsp sugar
• 1 tbsp Korean plum extract
• 1 tsp ginger paste
• 2 green onion

TOPPING SAUCE:

• 3 tbsp Korean soybean paste
• 1 tbsp Korean chili paste 
• 2 tsp minced garlic
• 1 tbsp Korean plum extract 
• 2 tsp sesame oil

INSTRUCTIONS:

KICKING THE CABBAGE

1. Use the yellow napa cabbage inside. Cut the cabbage into lengthwise quarters. You could just require 2 of them, depending on how big your cabbage is. Drain after giving the cabbage a good wash.
2. Place the cabbage pieces in a sizable shallow bowl and season with salt, working your way through the layers of leaves, paying specific attention to the thick white stem sections.45 minutes should pass as you repeatedly flip the cabbage upside down. Squeeze any remaining moisture from the cabbage after a single rinse.

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PORK BELLY TO COOK

1. Sliced apples added after dicing an onion in a big, heavy-bottomed pot. Pork belly that has been salted and peppered should be placed on top. Garlic and broken bay leaves should be added.
2. Drizzle the pork belly with the mixture of sweet rice wine and ginger puree, which has been combined in a small bowl. Add sliced leeks to the pork belly’s top (or green onion).
3. 5 minutes should be spent cooking it with a cover on over medium-high heat. Depending on how thick your beef is, reduce the heat to low and simmer for 40–50 minutes.
4. Slice the pork after letting it rest in the stew for ten minutes.

WHILE MAKING SPICED RADISH SALAD

1. Cut radish into matchsticks that are 1/4 inch thick. In a mixing basin, put them.
2. Add 1 tablespoon of salt and corn syrup . Give it a good toss and let it sit for 30-45 minutes. You’ll see that the radish is releasing a lot of liquid. Put the radish in another mixing bowl after firmly pressing out the liquid.
3. Add the following ingredients : Korean chili flakes, Korean fish sauce, salted shrimp, sugar, garlic, optional Korean plum extract, ginger puree, sesame seeds, and green onion. When ready to serve, thoroughly combine and chill in the fridge.

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AWAY FROM BOSSAM SAUCE

1. Combine the Korean soybean paste, Korean chili paste, garlic, optional Korean plum essence, and sesame oil in a small bowl. When ready to serve, stir well and chill.

TO SERVE BOSSAM

1. Arrange slices of salted cabbage, hot radish salad, and other ingredients for the wrap around slices of pork belly on a big serving platter.
2. Wrape a slice of pork belly  in a cabbage leaf, lettuce leaf, or perilla leaf. Serve with a dot of bossam sauce, some salted shrimp, raw garlic, and green chile on top. Usw a slice of kimchi cabbage  to encase a piece of pork.

SOURCE: beyondkimchee