Korea

Bossam

Name: Bossam
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 700 g slab skin on if possible pork belly; 2 litres water; 2 tbsp doenjang; 1 large halved onion; 3 stalks spring onion (green onion, scallion); 8 cloves garlic; a thumb sliced ginger; 1 tsp instant coffee powder; 1 tsp whole black pepper; Napa cabbage (wombok, chinese leaf), inner leaves; Salt, for salting the cabbage; Radish (daikon radish, mooli), Korean radish, julienned; 2 tbsp gochugaru; 2 tsp fish sauce; 2 tsp sugar; 2 tsp vinegar

Pork belly simmered until silky, wrapped in salted cabbage with fiery radish salad. A wrap with a reputation.

90 minTime

20 gProtein each

mediumSpice

Wrapped pork2 chapters · 1 min read

Make it your way

Grandma's wayBoiled pork belly with salted cabbage and spicy radish salad.

The original

998kcalsame

20 gproteinsame

5 gfibresame

90minutessame

Bossam.

Per serving, worked out from the ingredient table.

Ingredients

Pork belly700 g slab, skin on if possible

Water2 litres

Doenjang2 tbsp

Onion1 large, halved

Spring onion (green onion, scallion)3 stalks

Garlic8 cloves

Gingera thumb, sliced

Instant coffee powder1 tsp

Black pepper1 tsp whole

Napa cabbage (wombok, chinese leaf)inner leaves

Saltfor salting the cabbage

Radish (daikon radish, mooli)Korean radish, julienned

Gochugaru2 tbsp

Fish sauce2 tsp

Sugar2 tsp

Vinegar2 tsp

Method

6 steps

1Bring the water to a boil with the doenjang, onion, spring onion, half the garlic, ginger, coffee and pepper.
2Add the pork, cover and simmer 50 minutes until a chopstick slides in with no resistance.
3Meanwhile salt the cabbage leaves for 30 minutes, then rinse and squeeze dry.
4Toss the radish with gochugaru, fish sauce, sugar, vinegar and the rest of the garlic, minced.
5Rest the pork 10 minutes, then slice 1 cm thick.
6Wrap a slice of pork and some radish salad in a cabbage leaf.

Serve it like this

Fan the pork slices on a wooden board with a mound of radish salad and a stack of cabbage leaves. Salted shrimp or ssamjang alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Korea

Bossam

Pork belly simmered until silky, wrapped in salted cabbage with fiery radish salad. A wrap with a reputation.

90 minTime

20 gProtein each

mediumSpice

Wrapped pork2 chapters · 1 min read

Make it your way

Grandma's wayBoiled pork belly with salted cabbage and spicy radish salad.

The original

998kcalsame

20 gproteinsame

5 gfibresame

90minutessame

Bossam.

Per serving, worked out from the ingredient table.

Ingredients

Pork belly700 g slab, skin on if possible

Water2 litres

Doenjang2 tbsp

Onion1 large, halved

Spring onion (green onion, scallion)3 stalks

Garlic8 cloves

Gingera thumb, sliced

Instant coffee powder1 tsp

Black pepper1 tsp whole

Napa cabbage (wombok, chinese leaf)inner leaves

Saltfor salting the cabbage

Radish (daikon radish, mooli)Korean radish, julienned

Gochugaru2 tbsp

Fish sauce2 tsp

Sugar2 tsp

Vinegar2 tsp

Method

6 steps

1Bring the water to a boil with the doenjang, onion, spring onion, half the garlic, ginger, coffee and pepper.
2Add the pork, cover and simmer 50 minutes until a chopstick slides in with no resistance.
3Meanwhile salt the cabbage leaves for 30 minutes, then rinse and squeeze dry.
4Toss the radish with gochugaru, fish sauce, sugar, vinegar and the rest of the garlic, minced.
5Rest the pork 10 minutes, then slice 1 cm thick.
6Wrap a slice of pork and some radish salad in a cabbage leaf.

Serve it like this

Fan the pork slices on a wooden board with a mound of radish salad and a stack of cabbage leaves. Salted shrimp or ssamjang alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bossam

Make it your way

Ingredients

Method

Bossam

Make it your way

Ingredients

Method

Make it a meal