Bossam (Korean Pork belly lettuce wrap)

Bossam is often eaten during Kimjang for several reasons:

1. Celebration: Kimjang is a communal event where families and friends gather to make kimchi together. Bossam is a festive dish that is enjoyed as part of the celebration.
2. Complementary flavors: Kimchi and bossam are the perfect pairing. The salty, tangy flavors of kimchi complement the rich, fatty pork belly in bossam, creating a harmonious taste experience.
3. Nutritional balance: Kimchi is a fermented food rich in probiotics and vitamins, while bossam provides protein and healthy fats. Together, they offer a well-rounded and nutritious meal.
4. Tradition: Eating bossam during Kimjang has become a tradition, symbolizing the abundance and prosperity associated with the harvest season.

By enjoying bossam during Kimjang, people can celebrate the tradition of making kimchi, savor delicious flavors, and enjoy a nutritious meal.

Yields: 4 servings Prep time: 30 minutes Cook time: 1-2 hours

Ingredients:

For the Pork Belly:

• 2 pounds pork belly, skin removed
• 5 cups of water
• 1 tablespoon rice wine (mirin)
• 3 - 4 pieces of whole garlic
• 1” cut piece of ginger 
• 2 tablespoon of rice win (mirin or sake)
• 4 tablespoons of doenjang
• 2 green onions whole

For the Ssamjang:

• 1/2 cup gochujang (Korean red pepper paste)
• 1/4 cup doenjang
• 1 tablespoon sesame oil
• 1 tablespoon mirin or honey
• 1 clove garlic, minced
• 1 tablespoon green onions, finely chopped

For the Wraps:

• 1 package perilla leaves (ssam leaves)
• 1 package lettuce leaves
•  Chopped fresh or fermented kimchi

Instructions:

1. Prepare the Pork Belly:  In a large pot, put the 5 cups of water and rice wine, dissolve the doenjang. Add the whole garlic and onions. Bring to a boil. Add the pork belly and cook for 30 minutes in medium heat. Simmer for 5 minutes on low. Remove the pork belly from heat and let it rest for 5 minutes. Cut in ¼ thin slices and arrange on a platter with your lettuce, side dishes and sauce. 

1. Make the Ssamjang: In a small bowl, combine gochujang, miso paste, soybean paste, sesame oil, honey, garlic, and green onions. Mix well until smooth.

Enjoy the bossam by layering on the pork belly on top of the lettuce, add samjang and kimchi and fold to eat!

Tips:

• You can also use other types of leaves for wrapping, such as cabbage or romaine lettuce.
• Serve bossam with traditonal alcohol pairing like  soju, Korean beer or makgeolli.