Today I’m sharing one of true traditional Korean recipe! We call “Bossam”. Ssam means wrap and Bossam means wrap with lots of generous stuffing inside. Commonly, it serves with boiled meat: Suyuk.
Suyuk is one of Korean cooking techniques of cooking meat. “Su” means water and “Yuk” means meat in Chinese. Although Yuk mean is meat, it commonly meant pork- which is most popular meat in Asia.
In Korea when you order suyuk, mostly it’s either pork belly or pork shoulder/butt serves with a couple of dipping sauce and side dishes but no wrapping options.
So if you oder Bossam, mostly they serves Suyuk with wrapping vegetables and side dishes for wrapping.
My Suyuk is totally different(in a good way!) than what you get from Korean restaurant, because I sear the pork belly after finish cooking in the water. So it will has nice golden brown crispy bit around, which makes it A LOT better than regular traditional version in my opinion.
Sometimes Bossam serves with raw oyster or kimchi that has raw seafood in it. But don’t be scare! It’s actually our royal style! I personally like without it, unless the seafoods are super fresh. I’m (or my palate is) very sensitive about freshness of seafood.
I linked all the side dishes that you probably needs recipe down below recipe and you can either save my recipe on your computer or print out and keep it in your recipe book/to do recipe list! 😀
Everyone eats Bossam differently, so try different wrapping, filling, vegetables and sauces and find out your favorite!
But most importantly, have fun while experimenting of authentic Korean food in your kitchen!!
- 2 lb. Pork belly, 2" to 3" thick, skin on/off
- 6 cups cold water, enough to cover pork belly
- 10 cloves garlic, smashed
- 4 of ¼” thin ginger slices
- ½ onion, quartered
- 1 tsp. salt
- 1 Tbs. Black pepper corn
- ½ cup rice wine
- Bossam radish kimchi (Click here for the recipe)
- Salted shrimp dipping sauce, Saewoo-Jeot Jang (Click here for the recipe)
- Ssam Jang (Korean spicy bean paste dipping sauce)
- ¼ Napa cabbage, salted with ¼ cup kosher or flake sea salt for an hour, rinse throughly and drained (Click here for the recipe)
- Kimchi (Click here for the Recipe)
- Green lettuce leaves (for warp)
- Wild sesame leaves (for warp)
- Fresh wide rice noodle(for wrap)
- Chive Salad (Click here for the recipe)
- Sliced garlic
- Sliced chili
- Cucumber sticks
- Carrot sticks
- Add all ingredients in a large pot; bring it to boil. Reduce heat to medium and simmer for 40 minutes. Make sure don’t over cook pork belly for juicy and tender Suyuk!
- Remove pork belly from cooking broth. Let it rest for 10 minutes before cut/serve. Until here is traditional Suyuk cooking precess, if you want go farther with me, keep read next!
- Heat a large skillet and over high heat. when pan is screaming hot, add Suyuk; sear 2 sides, quick as possible but nice golden brown.
- Let it rest for 10 minutes before cut/serve. Cut thin or thick slices for your prefer right before serve. Serve warm with your choice of side dishes down below.