Korean-Style Bossam (Boiled Pork Wraps) recipe - ingredients, nutrition and when to eat it
Bossam is made by gently boiling pork until tender, then wrapping it in napa cabbage or lettuce with kimchi, salted shrimp, and ssamjang.
Bossam is made by gently boiling pork until tender, then wrapping it in napa cabbage or lettuce with kimchi, salted shrimp, and ssamjang. The savory pork pairs well with crisp, tangy sides, making it a satisfying dinner.
World cuisine · 70 minutes to cook
Nutrition (per 1532.5g serving): 760.5 kcal · protein 31.3g · carbohydrate 12.2g · fat 62.4g · sodium 2049.4mg
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: Keep the water level high enough to cover the top of the pork as it cooks; add hot water if needed.
Tips: Let the pork rest briefly after boiling so it retains more of its juices when sliced.
Tips: Pat the cabbage dry to keep the fillings from slipping when you make the wraps.
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Ingredients (1 serving)
- Pork belly — 180 g
- Napa cabbage — 3 sheet
- Napa cabbage kimchi — 40 g
- Salted shrimp — 1 tsp
- Ssamjang (Korean dipping sauce) — 1 Tbsp
- Garlic — 2 pc
- Green onion — 0.3 stalk
- Ginger — 5 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Ground black pepper — 0.2 tsp
- Water — 1.2 L