<em>Bossam</em> (Korean Boiled-Pork Wraps) Recipe

Serves: 4 Save

Ingredients (28)

  • Kosher or sea salt
  • 1/2 head Napa cabbage (from about one 2-pound; 900g head), core and tough exterior leaves removed (tender yellow inner leaves only)
  • For the Pork:
  • 1 1/2 pound slab pork belly (680g), preferably skin-on
  • Rice-rinsing water (optional; see note)
  • 3 tablespoons (45ml) doenjang (Korean fermented soybean paste)
  • 1 whole medium yellow onion, skin on
  • 10 scallions or 3 daepah (Korean giant scallions)
  • 1/2 medium apple
  • 1 thumb-size knob fresh ginger, peeled
  • 1 (1-inch; 2cm) piece cinnamon stick
  • 10 whole medium garlic cloves
  • 1 teaspoon whole black peppercorns (about 15)
  • 1 small bay leaf
  • 1/4 cup (60ml) soju or vodka
  • 1/2 tablespoon (8ml) saewoo jeot (Korean salted shrimp)
  • 1/2 tablespoon (8ml) soju or vodka
  • Pinch gochugaru (Korean chili flakes), optional
  • Pinch crushed toasted sesame seeds (optional)
  • Pinch minced Korean green chili pepper (optional)
  • 1 tablespoon (15ml) doenjang (Korean fermented soy paste)
  • 1 tablespoon (15ml) gochujang (Korean chili paste)
  • 1/2 teaspoon crushed roasted sesame seeds
  • 1 medium clove garlic, minced
  • 1/8 teaspoon (0.5ml) toasted sesame oil
  • One small container mu malaengi muchim (무 말랭이 무침, chili-sauce seasoned rehydrated radish)
  • Thinly sliced garlic
  • Thinly sliced fresh Korean green chili (optional)

Directions

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