Bossam, Korean Pork Wrap Recipe & Video

Bossam: Korean Boiled Pork Wrap: Bo Ssam Recipe

 Hi guys!

Today, I’m sharing one of the true traditional Korean recipes! We call it “Bossam.” Ssam means wrap, and Bossam means wrap with lots of generous stuffing inside. Commonly, it is served with boiled meat: Suyuk.

Suyuk is one of the Korean cooking techniques for cooking meat. “Su” means water, and “Yuk” means meat in Chinese. Although Yuk means meat, it commonly means pork- which is the most popular meat in Asia.

In Korea, when you order suyuk, it’s mostly either pork belly or pork shoulder/butt served with a couple of dipping sauces and side dishes but no wrapping options.
So if you order Bossam, they mostly serve Suyuk with wrapping vegetables and side dishes for wrapping.

My Suyuk is different(in a good way!) than what you get from a Korean restaurant because I sear the pork belly after 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 is served with raw oysters or kimchi with raw seafood. But don’t be scared! It’s actually our royal style! I personally like it without it unless the seafood is super fresh. I’m (or my palate is) very sensitive about the freshness of the seafood.

I linked all the side dishes that you probably need the recipe for below, and you can either save my recipe on your computer or print it out and keep it in your recipe book/to-do recipe list! 😀

Everyone eats Bossam differently, so try different wrappings, fillings, vegetables, and sauces and find out your favorite!

But most importantly, have fun experimenting with authentic Korean food in your kitchen!!

Bossam

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• Author: Seonkyoung Longest

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Ingredients

Units USM Scale 1x2x3x

For Suyuk (Pork cooked in flavored water)

• 2 lb. Pork belly, 2″ to 3″ thick, skin on/off
• 6 cups cold water, enough to cover the pork belly
• 10 cloves garlic, smashed
• 4 of 1/4” thin ginger slices
• 1/2 onion, quartered
• 1 tsp. salt
• 1 Tbs. Black peppercorn
• 1/2 cup rice wine

Must Bossam Assembling Side Dishes

• 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)

Optional Bossam Assembling Side Dishes

• 1/4 Napa cabbage, salted with 1/4 cup kosher or flake sea salt for an hour, rinse thoroughly 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 noodles or thin tteok, rice cake (for wrap)
• Chive Salad (Click here for the recipe)
• Sliced garlic
• Sliced chili
• Cucumber sticks
• Carrot sticks

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Instructions

Suyuk (Pork cooked in flavored water)

1. Add all ingredients in a large pot; bring it to a boil. Reduce heat to medium and simmer for 40 minutes. Make sure you don’t over-cook pork belly for juicy and tender Suyuk!
   
2. Remove pork belly from cooking broth. Let it rest for 10 minutes before cutting/serving. Here is the traditional Suyuk cooking process; if you want to go further with me, keep reading next!
   
3. Heat a large skillet over high heat. When the pan is screaming hot, add Suyuk; sear 2 sides as quickly as possible but nice golden brown.
   
4. Let it rest for 10 minutes before cutting/serving. Cut thin or thick slices for your preference right before serving. Serve warm with your choice of side dishes down below.
   

How to Serve

1. Serve bossam with boiled and sliced meat, 2 sauces, radish bossam kimchi, and a couple of wrapping options. Try different warping options and vegetables to find your best combination and make your own! Have fun in your kitchen!
   

Notes

If your meat is thiner than 2”, shorten the cooking time 10 minutes per 1/2”.

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