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The ingredients needed to prepare Bossam (Korean pork wrap):
- Prepare 1000 g Pork belly joint
- You need 2 Spring onion
- Prepare 1 Onion
- Use 1/2 Garlic bulb
- Provide 10 g Ginger
- Provide 1200 ml Water
- Prepare 1 tbsp Soy sauce
- You need 3 tbsp Sake (Dry white wine)
- Prepare 1 tbsp Miso (Japanese miso)
- Provide 1 tsp Instant coffee
- Get Mooli (Radish) Kimchi
- Use 500-600 g Mooli (Radish)
- Prepare 1/2 tbsp Salt
- Take 1 tbsp Korean Chilli Powder
- Provide 1 tsp Sugar
- Provide 2 tsp Anchovy sauce (Fish sauce)
- Use 1/2 tbsp Honey
- Prepare 1/4 tsp Grated garlic
- Provide 1/8 tsp Grated ginger
- You need Ssamjang
- Use 2 tbsp Gochujang
- Prepare 1 tbsp Miso
- Take 1 tbsp Sake (Dry white wine)
- Prepare 1 tbsp Sugar
- Get 1/2 tbsp Sesame oil
- Provide 1 tsp Vinegar
Steps to make Bossam (Korean pork wrap):
- 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
Bossam is proof that Koreans do wraps right: each perfectly constructed packet features meltingly tender pork, fermented dipping sauces and pastes To celebrate the job's completion, everyone digs into platters of bossam—tender sliced pork with flavorful condiments, pungent slivers of raw garlic. Bossam (보쌈, 褓-) is a pork dish in Korean cuisine. It usually consists of pork shoulder that is boiled in spices and thinly sliced. The meat is served with side dishes such as spicy radish salad, sliced raw garlic, ssamjang (wrap sauce), saeu-jeot (salted shrimp), kimchi, and ssam (wrap). Ssam means wrap and Bossam means wrap with lots of generous stuffing inside.
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