How to make Bossam (보쌈 만들기)

pork belly

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin has less fat, while chicken thighs are more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more budget-friendly.

Slice the radish into strips.

Add half cup of sea salt and half cup of corn syrup or sugar to the radish.

Add quarter cup of vinegar and massage the radish mixture, then set aside for two hours.

Cut the napa cabbage into quarters and separate them.

Sprinkle quarter cup of sea salt on the cabbage and pour hot water until the cabbages are submerged, then set aside.

Cut the pork into big chunks and place them into a large pot.

Add five to six bay leaves, a slice of ginger, a handful of garlic, half an onion, and 10 to 12 black peppercorns to the pot.

Add 2 tablespoons of sugar and 3 tablespoons of Korean bean paste to the pot.

Fill the pot with water until all ingredients are submerged and cook over medium heat for about an hour.

While the pork is cooking, make the kimchi sauce by mixing 3 tablespoons of Korean pepper flake, 1 tablespoon of sugar, 2 tablespoons of fish sauce, 1 tablespoon of garlic, and 1 tablespoon of sesame oil, then sprinkle some sesame seeds and mix well.

After an hour, take the pork out from the pot.

Place a steamer into the pot and place the pork on top of it.

Cover the lid and steam the pork for about ten minutes.

Drain the water from the radish and use a cheesecloth to squeeze out as much water as possible.

Mix the squeezed radish with the kimchi sauce.

Squeeze the water out from the napa cabbage as well.

Cut the pork into bite-size pieces and place them on a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens