Bossam (Korean Boiled Pork Wraps)

Bossam (Korean Boiled Pork Wraps)

Bossam is a representative Korean dish where boiled pork is wrapped in kimchi and fresh vegetables. The pork is first seared to lock in juices, then thoroughly boiled with soybean paste and various aromatics to create tender, moist meat. It's especially delicious when eaten with freshly made kimchi during kimchi-making season, and is popular for special occasions and entertaining guests.

Origin and Meaning of Bossam

The name "bossam" combines "bo" (meaning "to wrap") and "ssam" (wrap), referring to the method of wrapping meat in vegetables. Traditionally eaten with freshly made kimchi during kimchi-making season, the savory richness of pork harmonizes with the crispy texture and fermented umami of kimchi to create a special flavor. Since ancient times, it has been a precious food eaten at feasts and special occasions.

Cooking Tips

The most important secret to making delicious bossam is searing the meat first. Searing the outside prevents juices from escaping, maintaining a moist and tender texture even after boiling. Adding soybean paste during boiling removes gamey smells and adds deep flavor, while bay leaves and ginger eliminate any unpleasant odors. Don't remove the meat immediately after boiling - letting it rest for about 5 minutes allows juices to redistribute into the meat, making it even more delicious.

Storage and Uses

Bossam is most delicious when eaten freshly made, but leftover meat can be refrigerated for 2-3 days or frozen for about a month. While delicious eaten cold, warming it slightly before eating makes it even more tender. The basic way is to wrap it in lettuce or perilla leaves, but it's also delicious served over rice or added to ramen.