Bo-ssam (Pork Wraps)
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Bo-ssam is a traditional Korean dish consisting of cooked pork wrapped in lettuce or pickled cabbage, served with a sauce. This version includes a unique ingredient, hazelnut coffee, for an exceptional flavor.
01:15:00 total
Serves 6
medium
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Ingredients
- pork belly - watch the video to see (three-layered, with some bones)
- large onion - 1
- ginger - watch the video to see (sliced)
- garlic cloves - 12
- Korean soybean paste (doenjang) - watch the video to see
- brown sugar - 1 tablespoon
- instant hazelnut coffee - watch the video to see
- water - 10 cups
- napa cabbage (Korean baechu) - 1 pound
- sugar - 1/4 cup (for pickle brine)
- distilled white vinegar - watch the video to see
- kosher salt - 1 tablespoon (for pickle brine)
- Korean radish or daikon - watch the video to see
- hot pepper flakes - 1/4 cup plus 2 tablespoons
- fish sauce - 2 tablespoons
- sugar - 2 teaspoons (for oyster radish salad)
- green onion - 1
- toasted sesame seeds - 1 tablespoon
- fermented shrimp (saeujeot) - 1 tablespoon
- sugar - 1 teaspoon (for sauce)
- hot pepper flakes - 1 teaspoon (for sauce)
Instructions
- Prepare Pork: Wash pork belly and place in a large pot with onion, ginger, garlic, soybean paste, brown sugar, and hazelnut coffee. Add 10 cups of water and cook over medium-high heat for 1 hour.
- Pickle Cabbage: Mix sugar, vinegar, salt, and water to make brine. Add sliced cabbage and pickle for 1-2 hours, turning every 15 minutes.
- Prepare Oyster Radish Salad: Salt radish matchsticks and let sit for 10 minutes. Squeeze out water. Mix with hot pepper flakes, fish sauce, sugar, garlic, green onion, and sesame seeds. Gently mix in oysters.
- Make Sauce: Combine fermented shrimp, sugar, hot pepper flakes, minced garlic, and chopped green onion.
- Serve: After cooking the pork for an additional 15 minutes on low heat, slice and serve with pickled cabbage, oyster radish salad, and sauce.
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