Bossam
보쌈
- Country
- Korea
- Region
- Not specified
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Dish information
Bossam, a delightful Korean dish featuring boiled pork belly, is a testament to the country's love for savory, succulent meats wrapped in fresh greens. Its origins trace back to ancient Korean traditions where boiling meat was a common and effective cooking method. Historically, Bossam was often prepared during kimchi-making season (Kimjang), which typically occurs in late autumn. Freshly made kimchi pairs exceptionally well with the rich, tender pork, and the tradition of eating Bossam during Kimjang has been passed down through generations. The pork belly is slowly boiled, often with aromatics like ginger, garlic, onion, and doenjang (fermented soybean paste), which helps tenderize the meat and eliminate any gamey odors. Once cooked, it's thinly sliced and served with a variety of accompaniments, including fresh lettuce or perilla leaves for wrapping, spicy radishes (mu-saengchae), raw garlic slices, ssamjang (a spicy dipping sauce), and brine-fermented shrimp sauce (saeujeot), which acts as a seasoning and digestive aid. In contemporary Korea, Bossam has transcended its seasonal origins and is a popular dish found in specialized restaurants, often paired with makgeolli (rice wine) or soju. It represents a communal dining experience, where everyone at the table creates their own perfect bite, reflecting the interactive and shared nature of Korean food culture.
Timeline
Early forms of boiled pork dishes, precursors to Bossam, are recorded in Joseon Dynasty culinary practices.
Bossam likely becomes associated with the Kimjang season, celebrating the new batch of kimchi with fresh pork.
The dish gains popularity as a communal meal, moving beyond seasonal traditions to everyday dining.
Dedicated Bossam restaurants begin to emerge in major Korean cities, offering specialized preparations.
Bossam gains international recognition as a versatile and interactive dish, often paired with traditional Korean liquors.
Related recipes
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