Bossam Kimchi Salad recipe - ingredients, nutrition and when to eat it
This platter pairs tender boiled pork with crisp baby napa cabbage and sweet-and-tangy bossam kimchi.
This platter pairs tender boiled pork with crisp baby napa cabbage and sweet-and-tangy bossam kimchi. The savory richness of the pork goes well with the kimchi’s fresh, bright flavor, making it a nice choice for a light lunch or dinner.
Salads & light · 35 minutes to cook
Nutrition (per 354g serving): 336.7 kcal · protein 36.7g · carbohydrate 13g · fat 14.8g · sodium 1405.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Let the pork cool briefly after boiling before slicing so it holds its shape.
Tips: Bossam kimchi can be sweet or salty, so taste it first and serve it without adding extra seasoning.
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Ingredients (1 serving)
- Pork shoulder — 150 g
- Napa cabbage — 3 sheet
- Bossam kimchi — 0.5 cup
- Garlic — 2 pc
- Green onion — 0.3 pc
- Ginger — 1 piece
- Doenjang (Korean soybean paste) — 1 Tbsp
- Toasted sesame seeds — 1 tsp