Bossam, some like it wrapped

When winter is approaching, Koreans prepare big portion of Kimchi, called Kimjang.

After the long day of hard work, the dinner is usually served with boiled pork to be served with cured cabbage and the stuffing of Kimchi. I don’t think it is tradition of all Korean families but it was at least for my family.

Therefore after the Kimchi preparation I thought of this dish, Bossam.

Ssam is a noun derived from a verb “to wrap”. Koreans like to wrap meat or fish with leafy vegetables. Pork meat is usually served with shrimp sauce and often wrapped with Kimchi.
 

Bossam(serves 2)

 

400g pork belly, 1/2 onion, one clove of garlic, one stalk of green onion (or leek), 10g ginger, romaine lettuce, cured cabbage

Seasoning: 1 tsp salt, 1 tsp pepper, 1 Tbsp Doenjang(soy bean paste), 100ml white wine or beer, water

Preparation:

1. Slice ginger and garlic.
2. Season the meat with salt, and pepper.

 

Cooking:

1. Preheat the heavy bottom pot.
2. Sear the meat.
3. Pour the wine and water to cover the meat.
4. Add vegetables and 1 Tbsp of doenjang.
5. Cook the meat around 30 minutes.
6. Cool the meat so you can handle and cut it in slices.

 

Dipping shrimp sauce:

2 Tbsp shrimp sauce, 1 Tbsp water, 1 tsp vinegar, 1/4 tsp chili powder, 1/4 tsp crushed sesame

Pressure cooker

No water is needed for a pressure cooker. Boil until the button is all the way up, reduce heat minium and cook for another 15 minutes.

Ssamjang sauce (serves 2)

1 Tbsp doenjang(soybean paste) 1 tsp gochujang(red pepper paste) 1 tsp sesame oil

1 Tbsp chopped nuts, 1 tsp garlic powder, 1 tsp onion flakes, chives (dry or fresh), 2 Tbsp water
(Tahini to your taste)
 
My version of Ssamjang is to be less salty. Chopped nuts and Tahini goes very well with Jang and this sauce can be used for a vegetable dip.

Setting:

Arrange the meat slices accompanied with cured cabbage (see Kimchi preparation) or lettuce leaves and Kimchi stuffing or fermented Kimchi. Place the sauces on the side.  

How to eat:

Place a slice of meat, sauce and Kimchi on a leaf of cabbage or lettuce.
Wrap them with your hand and eat.