Bossam, Napa Wraps with Pork, 菜包肉, ポサム, 보쌈

Bossam, Napa Wraps with Pork, 菜包肉, ポサム, 보쌈 Leave a comment

Boiled pork wrapped in cabbage leaves with a spicy relish made of sliced radish. The meat may also be dipped in salted shrimp sauce and wrapped in cabbage or bossamkimchi.

煮熟的猪肉切成薄片,与辣拌萝卜丝 一起用腌白菜包着吃,也可以沾虾酱后用辣 白菜或包菜用的辛奇等包着吃。



Ingredients (serve 4)
2 lb (1kg) pork (belly or shoulder), 5 cups water (1.25L), 2 tablespoons rice wine, 4 tablespoons doenjang (soybean paste), 1 large green onion (1 oz, 30g), 3 cloves garlic (½ oz, 15g)

Brine for Napa cabbage 10 oz (300g) Napa cabbage hearts, 1 tablespoon salt, 4 cups water (1L)

Brine for radish ¼ white radish (1 lb, 500g), 1½ tablespoons salt

Seasoning for spicy radish salad 2½ tablespoons gochut-garu (red chili pepper powder), 2½ tablespoons sugar, 2 tablespoons minced green onion, 1 tablespoon minced garlic, 1 tablespoon minced ginger

Salted shrimp sauce 3⅓ oz (100g) salted shrimp, 1 tablespoon white vinegar, 1 teaspoon gochut-garu (red chili pepper powder), ½ teaspoon toasted sesame seeds, crushed

1. Cut off the root of the Napa cabbage hearts and soak the leaves in brine (1 tablespoon salt, 4 cups water) for 30 minutes. When the cabbages become tender, rinse them under running water and drain.
2. Cut the white radish into 2-inch (5-cm) long julienne strips and sprinkle the salt and set aside for 30 minutes. Squeeze out the excess moisture.
3. In a small bowl, combine all ingredients of salted shrimp sauce and mix well.

1. In a large sauce pan, put 5 cups of water and rice wine, and dissolve the doenjang in it. Add green onion and garlic, and bring to a boil. Put the pork into boiling water and cook for 30 minutes until thoroughly cooked. Pork will be finished cooking if blood does not leave meat after being poked with chopstick or knife.
2. Slice the boiled pork into ¼-inch (0.6-cm) thick pieces.
3. Toss the salted white radish strips with gochut-garu to tint. Add the rest of the seasoning for spicy radish salad and toss well.
4. Place the pork slices in a large serving plate and arrange the salted Napa cabbages and spicy radish salad on the side.
5. Serve with the salted shrimp sauce for dipping.

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