Bossam | Korean Boiled Pork Wraps
Maybe it’s the Korean in me, but I would have Bossam over steak, any day. I love wrapping the soft and tender pork in a crunchy cabbage leaf and topping it with some sweet and spicy radish kimchi. It’s absolutely one of my favorite dishes especially when paired with some soju & beer! It’s a dish that is sure to impress and is always a hit when I make this for family and friends. The best part is, it’s not difficult to make at all!
Serving size : 4
1 head of Napa Cabbage
1/4 cup sea salt
3 lbs thick cut pork belly (about 3 in, wide )
1 medium onion
2 TBSP soybean paste
10-15 cloves garlic
1 inch piece ginger sliced
1 TBSP whole peppercorns
1 cup brewed coffee
10 cups water
For lettuce wraps, cut end of cabbage, quarter and separate leaves. Place leaves in large mixing bowl and cover with water. Add salt and let sit for 2-3 hours. Rinse through and Drain.
For Pork Belly, add all ingredients into large pot and bring to a boil. Reduce heat to medium/low and simmer for 45 minutes.
Remove meat from heat and let sit for 5-7 minutes before cutting into thin slices,
Serve along with lettuce wraps and sides. (This dish also goes great with my Garlic Chive Kimchi recipe!)
xoxo, Su & Tay