37 Recipe Yummy Lots of Veggies! Simple Korean Boiled Pork Bossam delicious and handy!

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It's my favorite Korean meat dish. Yes, even more than Korean BBQ! Today, I will show you how to make this delicious dish at home.

Provide Salted pork (pork belly).
Provide leaves Sangchu Korean lettuce.
You need leaves Egoma or shiso leaves.
Prepare as much (to taste) Chef Kawagoe Tachinari's recommended kimchi.
Prepare as much (to taste) Garlic.
You need to prepare as much (to taste) Leek namul.
You need Gochujang.

Short Tips:

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Prepare the salted pork from! Cut it into 1 cm thick slices..
These are today's ingredients!!.
Boil some water....
Add some sake (not listed in the ingredients) to the water and boil the salted pork!.
While the pork is boiling, let's prepare the vegetables! Wash the sangchu lettuce and dry them thoroughly before putting them on a plate!.
I didn't have any egoma leaves, so I decided to use shiso leaves today. Put them on the plate with the sangchu!.
Thinly slice the garlic!.
Prepare as much kimchi and gochujan as you like!.
The pork is made by boiling in the water!.
Cut the pork into bite-sized pieces!.
Move everything to the dining table. This is the vegetable plate..
I garnished the dish with leek namul from a different recipe. https://cookpad.com/us/recipes/170398-leek-namul-to-eat-with-samgyeopsal-and-other-korean-dishes.
The boiled pork looks like this..
I set it all out on the dining table!!.
Time to wrap! First, take a sangchu leaf..
Place the shiso leaf on top..
Add the kimchi....
And the garlic....
Then the leek namul....
Finally the boiled salted pork....
Close the wrap and eat it in one big bite!!.

When I think of Bossam, I think of Kimjang because it was traditionally eaten around Kimjang (in the fall, Koreans make kimchi. Bossam : Korean Boiled Pork Wrap : Bo Ssam Recipe. Today I'm sharing one of true traditional Korean recipe! Ssam means wrap and Bossam means wrap with lots of generous stuffing inside. Bossam is proof that Koreans do wraps right: each perfectly constructed packet features meltingly tender pork, fermented dipping sauces and pastes, crunchy preserved vegetables To celebrate the job's completion, everyone digs into platters of bossam—tender sliced pork with flavorful condiments.

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