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March Recipe #2: Bossam Lettuce Wraps π·π₯¬
🕑 Added 2025-03-19 03:00:04 +0000 UTCCheck out the stream where I made this recipe!
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PART 1: Lettuce Wraps
β Ingredients
Quarter head of napa cabbage
3 cups warm water
3 tbsp salt
Splash of white vinegar
Cut the butt off the cabbage and rinse the leaves of dirt.
Place the cabbage leaves in a bowl with the rest of the ingredients.
Mix everything a little bit to make sure the salt is dissolved in the water.
Let sit and pickle for 1-2 hrs until the leaves have absorbed the flavour and are more pliable.
Make sure to flip the leaves around in the bowl every so often for even pickling.
After 1-2 hrs, drain water and gently squeeze the remaining water from the leaves as well.
Taste the cabbage and see if it's too salty (should taste lightly salted).
If too salty, rinse/wash it under tap water once or twice, and repeat the squeezing process.
Set aside until ready to use.
PART 2: Ssamjang (Dipping sauce)
β Ingredients
Quarter finely diced onion
One stalk finely minced green onion
Few cloves of garlic, finely minced
Optional: 1 or 2 chili peppers for extra spice
2 tbsp doenjang
1 tbsp gochujang
1 tbsp sesame oil
Small splash of rice vinegar
1 tsp rice sugar syrup
Sprinkling of sesame seeds if you have it
In a bowl, combine all the ingredients and mix together well.
Ratio of ingredients are completely up to personal taste, adjust the ratios to your preference!
Set aside until ready to use.
Note: Can also be enjoyed as a veggie dip, or with other proteins. Can keep in fridge for 1 week!
PART 3: Bossam
β Ingredients
1 strip or slab of pork belly (roughly 1 lb)
4 tbsp doenjang
1 tbsp gochujang
1 onion, quartered
1 bunch of green onion
Few cloves of garlic, lightly smashed
1 tsp instant black coffee
Enough water to cover everything
In a large enough pot, bring everything but the pork to a boil.
Make sure the doenjang is evenly dissolved in the water and there are no large clumps left in the pot.
Once boiling, add the pork.
Add more water if not enough. The water should be able to cover everything in the pot.
Bring back to boil, and let boil on medium low for 1 hr (can use a lid left slightly ajar).
Take pork out and discard everything else.
Let pork rest and cool a bit before slicing.
PART 4: Assembly
On a large plate, lay the cabbage leaves on one side of the plate.
Place your bowl of ssamjang in the middle.
Slice your bossam into thin slices width-wise, and place them nicely on the other side of the plate.
Enjoy by dipping pork into sauce, and wrapping it with lettuce.
You can also eat with some kimchi, perilla leaves, or anything you want!
