<em>Bossam</em> (Korean Boiled-Pork Wraps) Recipe
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
Learn how to make this recipe at Serious Eats