Bossam is a dish made from pork slowly cooked in brine until soft and tender. Bossam means ‘wrapped’ or ‘enclosed’. The dish is so named because the meat is usually wrapped in vegetable leaves such as Napa cabbage, perilla leaves or lettuce. Oyster is commonly added to the wrap, this version is called ‘gul bossam’.
It is traditionally made during the gimjang season as this is when large quantities of Kimchi are made in preparation for winter.
Pork belly and Boston butt are the common cuts used for the dish. Picnic shouldercan also be used.
Boil the meat with ginger, onions and garlic to remove the smell. A not-so-secretingredient commonly used to enhance the flavour of the pork is coffee. Make asauce with scallions, ginger, grape seed oil, soy sauce, vinegar, and koshersalt. A hot spice like gochujang can be added to provide contrast to thesweetness of the pork.
Bossam is usually served with cooked rice. It is also an excellent accompaniment toalcoholic drinks.