In Korea, it's a tradition to enjoy Bossam (boiled pork wrap) with freshly made kimchi on the day the kimchi is prepared. Eating Bossam while tasting the new kimchi enhances the experience and celebrates the making of the kimchi. If you've made kimchi, it might be a great idea to prepare Bossam on the same day to fully enjoy this tradition
Bossam
T = Tablespoon
t = teaspoon
Ingredients
Pork belly (or other meats like neck meat can be substituted)
Kimchi
Onion
Green onion
Salt
Sugar
Whole black pepper
Garlic (optional)
Lettuce
How to make
Recipe (serves 2)
Sear 600g of pork belly in a pan with oil until it turns golden brown (optional).
Cut 1 onion in half and slice 1 green onion to a suitable length.
Add onion and green onion to a pot with 1 tablespoon of salt, 1 tablespoon of sugar, and 1 liter of water.
Place the seared pork belly in the pot, cover with a lid, and simmer on low heat for 1 hour.
After 1 hour, slice the pork belly.
Wrap the sliced pork belly, kimchi, and sliced garlic in lettuce leaves and eat them (ssam).
Tips
For a nicer presentation of the meat slices, let the meat cool before slicing.
Score : 9/10