Bossam with Oysters recipe - ingredients, nutrition and when to eat it
Bossam with oysters is served with tender boiled pork, plump oysters, and bossam kimchi.
Bossam with oysters is served with tender boiled pork, plump oysters, and bossam kimchi. It is perfect for winter evenings when you want to enjoy warm meat together with cool, fresh oysters.
Seafood · 45 minutes to cook
Nutrition (per 1017g serving): 758.1 kcal · protein 37.3g · carbohydrate 23.6g · fat 53.9g · sodium 2124.4mg
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: Let the pork rest for five minutes after boiling instead of slicing it immediately, so less juice escapes.
Tips: Washing oysters for too long or leaving them in water can weaken their aroma and texture.
Tips: If the bossam kimchi is strongly seasoned, serve plenty of napa cabbage to balance each bite.
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Ingredients (1 serving)
- Pork belly — 150 g
- Oysters — 100 g
- Bossam kimchi — 80 g
- Napa cabbage — 80 g
- Onion — 50 g
- Green onion — 20 g
- Garlic — 3 pc
- Ginger — 5 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Ground black pepper — 1 tsp
- Salt — 0.2 tsp
- Water — 500 ml