Korean•comfort

Bossam (Korean Pork Lettuce Wraps)

Easy and delicious apple infused Korean bossam recipe.

Ingredients

Quantities are shown as originally provided.

1 kg skinless boneless pork belly ((2.2 pounds), rinsed in cold water)
1 onion (skin peeled and cut into quarters)
1 red apple ((160 g / 5.6 ounces), rinsed and cut in half, – I used red delicious variety)
2 stalks green onions ((50 g / 1.8 ounces), rinsed and root trimmed, – I used only the white part)
25 g fresh ginger ((0.9 ounces), skin peeled and thinly sliced)
25 g fresh garlic ((0.9 ounces), skin peeled)
1 tsp black whole pepper
2 Tbsp Korean soybean paste (, doenjang)
2 Tbsp soy sauce
4 Tbsp rice wine
8 cups water
lettuce leaves (, washed and stem removed)
perilla leaves (, washed and stem removed)
1 English cucumber (, washed, peeled and sliced long sticks)
Some green chilies (, washed and thinly sliced)
Some fresh oysters (, rinsed)
Some Fresh Kimchi salad
Some radish Kimchi salad
Korean spicy dipping sauce (Ssamjang (Homemade or Store bought))

1
Boil the pot with the pork and ingredients with the lid on medium high heat until the pork is cooked. (It takes about 1 hr.)
2
While the pot is boiling, prepare the side ingredients. (All side ingredients can be prepared during the 1 hr, except for fresh Kimchi salad.)
3
Take out the meat. Cool it down for about 5 to 10 minutes.
4
Thinly slice the meat (about 1cm/0.4 inch thickness) with a knife. (You may want to use tongs to hold the meat if it’s still hot.) Serve the meat with the side ingredients.