Easy Bossam (Korean Pork Wraps)

Method12 steps

1. 1

   Step 1: Use the yellow inner part of napa cabbage. Quarter the cabbage lengthwise. Depending on the size of your cabbage, you might only need 2 of them. Rinse the cabbage with water and drain.

   Uses 1 head (about 2 lb, 900 g)) small napa cabbage (quartered

2. 2

   Step 2: In a large shallow mixing bowl, place the cabbage pieces and sprinkle salt (4 tbsp) over the cabbage trying to reach in between the layers of leaves, especially the thick white stem parts. Let the cabbage sit for 50 minutes, turning them upside down 2-3 times. Rinse the cabbage once and squeeze out the extra moisture.

   Salt Cabbage · 50 minUses 1 head (about 2 lb, 900 g)) small napa cabbage (quartered · 4 tbsp kosher salt (see note below)

3. 3

   Step 3: In a large, heavy bottom pot, put in diced onion (2) followed by sliced apples (1). Season pork belly with salt and pepper and place it on top. Add the garlic (10 cloves) and crumbled bay leaves (2).

   Uses 2 1/2 lb (1.2 kg) thick pork belly (preferably skin removed) · pinches salt and pepper (to season) · 2 onion (roughly sliced) · 1 apple (roughly sliced) · 10 cloves garlic · 2 bay leaves (crumbled)

4. 4

   Step 4: In a small mixing bowl, mix together sweet rice wine and ginger puree, and drizzle it around the pork belly. Top the pork belly with sliced leek (or green onion).

   Uses 1/2 cup (120 ml) sweet rice wine (mirim) · 1 tbsp ginger paste · 1 Asian leek, optional (roughly sliced)

5. 5

   Step 5: Cover with lid and let it cook over medium high heat for 5 minutes. Reduce the heat to low and simmer for 40-50 minutes depending on the thickness of your meat.

   Simmer Pork Belly · 50 minUses 2 1/2 lb (1.2 kg) thick pork belly (preferably skin removed)

6. 6

   Step 6: Let the pork rest in the pot for 10 minutes, then slice it.

   Rest Pork · 10 minUses 2 1/2 lb (1.2 kg) thick pork belly (preferably skin removed)

7. 7

   Step 7: Slice radish into 1/4-inch thick matchsticks. Place them in a mixing bowl.

   Uses 1 1/4 lb (560 g) Korean radish or daikon radish (peeled)

8. 8

   Step 8: Add corn syrup and 2 teaspoons of salt. Toss well and let it sit for 30-45 minutes. You will see lots of moisture come out from the radish. Squeeze out the moisture firmly and put the radish in to another mixing bowl.

   Draw Radish Moisture · 45 minUses 1 1/4 lb (560 g) Korean radish or daikon radish (peeled) · 1/2 cup (120 ml) Korean corn syrup (mulyeot) · 2 tsp salt

9. 9

   Step 9: Add the Korean chili flakes (2-3 tbsp), Korean fish sauce (1 tbsp), salted shrimp (1/2 tbsp), sugar (1/2 tbsp), garlic (1 tbsp), Korean plum extract (1 tbsp) (optional), ginger puree, sesame seeds, and green onion (2). Mix well and chill in the refrigerator until ready to serve.

   Uses 2-3 tbsp Korean chili flakes (gochugaru) · 1 tbsp Korean fish sauce · 1/2 tbsp salted shrimp · 1 tbsp minced garlic · 1/2 tbsp sugar · 1 tbsp Korean plum extract (maeshil-cheong) (optional) · 1 tsp ginger paste · 2 green onion (fienly chopped)

10. 10

    Step 10: In a small bowl, combine Korean soybean paste (3 tbsp), Korean chili paste (1 tbsp), garlic (2 tsp), Korean plum extract (1 tbsp) (optional), and sesame oil (2 tsp). Mix well and chill until ready to serve.

    Uses 3 tbsp Korean soybean paste (doenjang) · 1 tbsp Korean chili paste (gochujang) · 2 tsp minced garlic · 1 tbsp Korean plum extract (maeshil-cheong) (or water) · 2 tsp sesame oil

11. 11

    Step 11: Put pork belly slices on a large serving platter and arrange the spicy radish salad, salted cabbage, and other wrap materials around it.

    Uses bunch assorted lettuce · bunch perilla leaves (kkennip) (optional) · cabbage kimchi (freshly made kimchi preferred) · bunch fresh oysters (optional) · 2 tbsp salted shrimp · 5-7 cloves fresh garlic (sliced ) · 1-2 fresh green chilies (sliced) · cooked rested pork belly slices

12. 12

    Step 12: To make a wrap, place a piece of pork belly on a cabbage leaf, lettuce or perilla leaf. Dot with bossam sauce, and top with a tiny bit of salted shrimp (2 tbsp), raw garlic (5-7 cloves), green chili, and serve. You can also use a piece of cabbage kimchi to wrap a pork.

    Uses bunch assorted lettuce · bunch perilla leaves (kkennip) (optional) · cabbage kimchi (freshly made kimchi preferred) · 2 tbsp salted shrimp · 5-7 cloves fresh garlic (sliced ) · 1-2 fresh green chilies (sliced) · a slice of prepared pork belly per wrap · prepared salted cabbage leaves