Bossam with Fresh Oysters recipe - ingredients, nutrition and when to eat it
This winter Korean dish pairs tender boiled pork with fresh oysters and kimchi. Savory pork, briny oysters, and crisp, tangy kimchi come together in every…
This winter Korean dish pairs tender boiled pork with fresh oysters and kimchi. Savory pork, briny oysters, and crisp, tangy kimchi come together in every bite. It’s a lovely dish for a shared dinner or when oysters are in season.
Seafood · 50 minutes to cook
Nutrition (per 1220.5g serving): 846.1 kcal · protein 40.3g · carbohydrate 18.5g · fat 63.6g · sodium 1741.5mg
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 boiled pork rest for about 5 minutes before slicing to keep more of its juices in.
Tips: Rinse the oysters just before serving and serve them cold for a refreshing contrast with the warm pork.
Tips: Check that no shell fragments remain, and keep the oysters chilled and fresh.
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Ingredients (1 serving)
- Pork belly — 180 g
- Fresh oysters — 100 g
- Napa cabbage kimchi — 70 g
- Water — 800 ml
- Green onion — 0.5 pc
- Garlic — 4 pc
- Ginger — 5 g
- Doenjang (soybean paste) — 1 Tbsp
- Ground black pepper — 0.2 tsp