Bossam (food)

Bossam is a popular traditional Korean dish. It is typically served as a main course and is considered a type of ssam, which refers to a dish in which, usually, leafy vegetables are used to wrap a piece of meat. Bossam specifically involves wrapping boiled pork in a leaf vegetable such as lettuce or cabbage.

Ingredients and Preparation

The main ingredient in Bossam is pork belly, which is boiled in a flavorful broth until tender. The broth often includes ingredients such as onion, garlic, ginger, and doenjang (Korean soybean paste) to infuse the meat with flavor. Once cooked, the pork is cut into thin slices.

The pork is served with a variety of accompaniments. These typically include kimchi, specifically a type of kimchi called bossam kimchi, which is made with radish and fermented shrimp. Other common accompaniments include raw garlic, ssamjang (a thick, spicy paste), and a type of salted shrimp called saewoojeot.

To eat Bossam, a slice of pork is placed on a leaf vegetable, along with the desired accompaniments. The entire package is then wrapped up and eaten in one bite.

Cultural Significance

Bossam is often enjoyed as a communal meal, with diners wrapping their own portions at the table. It is also a popular dish for jesa, a traditional Korean ceremony performed to honor one's ancestors.

Variations

While the basic components of Bossam remain the same, there are regional variations throughout Korea. For example, in some regions, the pork is marinated and grilled instead of boiled. In others, different types of meat, such as beef or chicken, may be used.