Hello everyone, hope you are having an incredible day today. Today, I gonna show you a way to make a distinctive dish, Bossam (Korean pork wrap). It is one of my favorites recipe This time, I am going to make it a little bit tasty. This will be really deliciou

Bossam - Korean Pork Belly Wrap. When I think of Bossam, I think of Kimjang because it was traditionally eaten around Kimjang (in the fall, Koreans make kimchi to last through winter) time when I was growing up. After a long day of pickling cabbages, chopping and making the kimchi stuffing, with.

This recipe version include apple and soy sauce to enhance the overall flavour and colour of the dish! Bossam is a popular Korean boiled pork dish. When its infused with an apple and other spices, it becomes irresistibly delicious!

The Ingredients need to make Bossam (Korean pork wrap):

1. It’s 1000 g of Pork belly joint
2. It’s 2 of Spring onion
3. It’s 1 of Onion
4. Prepare 1/2 of Garlic bulb
5. It’s 10 g of Ginger
6. You need 1200 ml of Water
7. Prepare 1 tbsp of Soy sauce
8. It’s 3 tbsp of Sake (Dry white wine)
9. You need 1 tbsp of Miso (Japanese miso)
10. It’s 1 tsp of Instant coffee
11. Prepare of Mooli (Radish) Kimchi
12. Prepare 500-600 g of Mooli (Radish)
13. You need 1/2 tbsp of Salt
14. Prepare 1 tbsp of Korean Chilli Powder
15. You need 1 tsp of Sugar
16. It’s 2 tsp of Anchovy sauce (Fish sauce)
17. You need 1/2 tbsp of Honey
18. It’s 1/4 tsp of Grated garlic
19. Prepare 1/8 tsp of Grated ginger
20. Prepare of Ssamjang
21. You need 2 tbsp of Gochujang
22. It’s 1 tbsp of Miso
23. It’s 1 tbsp of Sake (Dry white wine)
24. You need 1 tbsp of Sugar
25. Prepare 1/2 tbsp of Sesame oil
26. Prepare 1 tsp of Vinegar

Bossam (보쌈) is a boiled pork dish. The meat is boiled in a flavorful brine until tender and served thinly sliced. At the table, each person wraps the meat in Korean cooks add a variety of ingredients to the boiling liquid to eliminate the unique smell of pork and flavor the meat. Bossam is proof that Koreans do wraps right: each perfectly constructed packet features meltingly tender pork, fermented dipping sauces and pastes To celebrate the jobs completion, everyone digs into platters of bossam—tender sliced pork with flavorful condiments, pungent slivers of raw garlic.

Step to make Bossam (Korean pork wrap):

1. Cut the mooli (radish) in matchstick size
2. Add 1/2 tbsp salt and mix well
3. Drain the water and leave it for 20 minutes
4. [ Kimchi paste ] Put grated garlic, grated ginger, Korean chilli powder, sugar, anchovy sauce (fish sauce) and honey in a food bag or small bowl.
5. 20 minutes later, gently squeeze the mooli (radish) and mix it with the kimchi paste
6. Carefully mix the mooli and kimchi paste

Brown sugar, daikon radish, fermented salted shrimp, fish sauce, frozen oysters, garlic, ginger, hot pepper flakes, instant hazelnut-flavored coffee, korean radish, napa cabbage, onion, oysters, pork, pork belly, salt, soybean paste, sugar, toasted sesame seeds, vinegar, Bossam (보쌈, 褓-) is a pork dish in Korean cuisine. It usually consists of pork shoulder that is boiled in spices and thinly sliced. The meat is served with side dishes such as spicy radish salad, sliced raw garlic, ssamjang (wrap sauce), saeu-jeot (salted shrimp), kimchi, and ssam (wrap). Ssam means wrap and Bossam means wrap with lots of generous stuffing inside.

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