Wednesday 25 November 2015

Bossam (Korean Boiled Pork Wrap)


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)
Bossam (Korean Boiled Pork Wrap)

Doenjang (fermented soy bean paste)

Bossam (Korean Boiled Pork Wrap)

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.
Bossam (Korean Boiled Pork Wrap)

Bossam (Korean Boiled Pork Wrap)
  • Add the pork belly and boil for 20 minutes, with the pot uncovered.
Bossam (Korean Boiled Pork Wrap)
  • 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.
Bossam (Korean Boiled Pork Wrap)

Bossam (Korean Boiled Pork Wrap)

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). 




Bossam (Korean Boiled Pork Wrap)

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!



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