Bossam Korean Boiled Pork Wraps Recipe

Ingredients

• For the Cabbage:
• Kosher or sea salt
• 1/2 head Napa cabbage (from about one 2-pound; 900g head), core and tough exterior leaves removed (tender yellow inner leaves only)
• For the Pork:
• 1 1/2 pound slab pork belly (680g), preferably skin-on
• Rice-rinsing water (optional; see note)
• 3 tablespoons (45ml) doenjang (Korean fermented soybean paste)
• 1 whole medium yellow onion, skin on
• 10 scallions or 3 daepah (Korean giant scallions)
• 1/2 medium apple
• 1 thumb-size knob fresh ginger, peeled
• 1 (1-inch; 2cm) piece cinnamon stick
• 10 whole medium garlic cloves
• 1 teaspoon whole black peppercorns (about 15)
• 1 small bay leaf
• 1/4 cup (60ml) soju or vodka
• For the Saewoo Jeot Seasoning:
• 1/2 tablespoon (8ml) saewoo jeot (Korean salted shrimp)
• 1/2 tablespoon (8ml) soju or vodka
• Pinch gochugaru (Korean chili flakes), optional
• Pinch crushed toasted sesame seeds (optional)
• Pinch minced Korean green chili pepper (optional)
• For the Ssamjang:
• 1 tablespoon (15ml) doenjang (Korean fermented soy paste)
• 1 tablespoon (15ml) gochujang (Korean chili paste)
• 1/2 teaspoon crushed roasted sesame seeds
• 1 medium clove garlic, minced
• 1/8 teaspoon (0.5ml) toasted sesame oil
• For Serving:
• One small container mu malaengi muchim (무 말랭이 무침, chili-sauce seasoned rehydrated radish)
• Thinly sliced garlic
• Thinly sliced fresh Korean green chili (optional)

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