Bossam (Korean Boiled Pork Wrap)

Korean cuisine is very popular nowadays and my family loves Korean food very much. Thus I have decided to learn how to cook a few Korean dishes at home recently. Today I am going to share with you one of the traditional Korean dishes called Bossam, a boiled pork dish. The pork meat (pork belly is most commonly used for this dish) is boiled in a flavourful brine with spices and served thinly sliced, wrapped in a green lettuce leaf or salted napa cabbage; with some side dishes such as kimchi, sliced chili, sliced garlic, cucumber (cut into matchsticks), carrot (cut into matchsticks), chive salad etc.

Ingredients:

(Recipe adapted with minor changes from Korean Bapsang)

For the wraps:

• Fresh green lettuce leaves

For the meat:

• 930 g or 2 lbs Pork belly (2" to 3" thick or 5 cm to 7.6 cm)
• 1/2 medium onion (quartered)
• 2 - 3 White parts of large scallions or spring onion
• 7 - 8 Cloves garlic (smashed)
• 1" or 2.5 cm Ginger (sliced)
• 1 tsp Whole black pepper
• 2-1/2 Tbsp Doenjang (fermented soy bean paste)
• 1-1/2 tsp Instant coffee (or a cup of brewed coffee)
• 1 tsp salt
• 2 Bay leaves
• 7 Cups Water (or enough to cover pork belly)

Doenjang (fermented soy bean paste)

Method:

• Add all the brine ingredients in a pot and bring to a boil over medium high heat and continue to boil for another 5 minutes.

• Add the pork belly and boil for 20 minutes, with the pot uncovered.

• Reduce the heat to medium low and cook with the pot covered for 45 to 50 minutes until the meat is very tender.

• Turn the heat off and cool the meat in the brine to keep the meat juicy and moist.

• Slice the meat into thin pieces and serve with your choice of leaves and side dishes.

I am serving my Bossam wrapped in fresh green lettuce leaves with some cucumber and carrots sticks, kimchi and wrap sauce, Ssamjang (please refer to my posting on this recipe). 

Note: 

• After removing the meat from the brine, let it rest for at least 10 minutes before cutting (if the meat is to be served immediately).
• Keep any leftover meat in the brine to prevent it from drying out. Boil the meat in the brine again to reheat.

HAPPY BAKING AND COOKING!