Kimchi and Pork Bo Ssam - Korean Pork Belly with Kimchi

보쌈 (bossam) / 제육보쌈 (jeyuk bossam)
Bossam is a great way to enjoy kimchi and pork belly. The bite sized wraps make an excellent appetizer, banchan like dish, or drinking snack (anju).

Servings: 8

Ingredients

Procedure

Directions

Preparation

Peel Onion and cut in quarters

Wash ginger and cut into about 1/8 inch slices

Trim top and bottom of green spring onion and cut into thirds

Slice green chilies in half lengthwise

Mix soy sauce, soy bean paste, and pepper with 1 cup of water.

Put remaining water into a large pot, add all boil ingredients (including soy mixture), and bring to a rolling boil over high heat (Watch the pot for boil over).

Reduce heat to medium, cover, and cook for 1 1/2 to 2 hours (Watch pot for boil over).

If needed, add more water to maintain slightly more than 1/2 original volume.

Prepare wraps

wash garlic and pepper in cold water then thin slice.

Cut Kimchi leaves (if narrow leaves cut lengthwise, if wide leaves cut crosswise) into rougly 1 inch by 3 inch strips.

Final

Remove Pork Belly from pot and discard everything else

Slice the Pork Belly into bite size pieces

Place one piece of pork belly on one end of a strip of kimchi, top with garlic slice and pepper slice, and roll the kimchi.

Repeat for each piece of pork belly.

(You can secure the wraps with toothpicks - make sure they can be seen though - no accidents please)

Serve at room temperature as part of a Korean meal, as a drinking snack, or as an appetiser.

Nutrition Facts