How to Prepare Appetizing Bossam (Korean pork wrap)

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to prepare a special dish, Bossam (Korean pork wrap). This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Bossam (Korean pork wrap) Recipe. Bossam (보쌈) is a boiled pork dish. The meat is boiled in a flavorful brine until tender and served thinly sliced.

You can have Bossam (Korean pork wrap) using 26 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Bossam (Korean pork wrap)

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

When it's infused with an apple and other spices, it becomes irresistibly delicious!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.

Bossam (Korean pork wrap) instructions

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.

How to make Korean pork wraps (Bossam).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.

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, water.Bossam is proof that Koreans do wraps right: each perfectly constructed packet features meltingly tender pork, fermented dipping sauces and pastes To celebrate the job's completion, everyone digs into platters of bossam—tender sliced pork with flavorful condiments, pungent slivers of raw garlic.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).