Bossam
 | |
| Place of origin | Korea |
|---|---|
| Associatedcuisine | Korean cuisine |
| Main ingredients | Pork shoulder,belly,orhand |
| Korean name | |
| Hangul | 보쌈 |
|---|---|
| Hanja | Chăn 쌈 |
| Revised Romanization | Boss am |
| McCune–Reischauer | possam |
| IPA | [po.s͈am] |
Bossam(Korean:보쌈) is a pork dish inKorean cuisine.It usually consists ofpork shoulderthat is boiled in spices and thinly sliced.[1]The meat is served with side dishes such as spicyradishsalad, sliced raw garlic,ssamjang(wrap sauce),saeu-jeot(salted shrimp),kimchi,andssam(wrap) vegetables such aslettuce,kkaennip(perilla leaves), and inner leaves of anapa cabbage.[2][3]
Bossamis a popular dish in South Korea, often served asanju(i.e. food accompanying alcoholic drinks).[4]To eat, the meat and side dishes are wrapped together inssamvegetables, hence the literal meaning ofBoss am:"wrapped" or "packaged".
History
[edit]Bossamis traditionally linked with the process ofgimjang,during which large quantities of kimchi are prepared for winters.[5]To ensure the commitment of the workers during this labor-intensive process,yangban(scholar-gentry of theJoseonera) would deliver a pig for a feast.[5]The workers would enjoy boiled pork with some of their newly made kimchi, which, being early in the fermentation process, was a fresh and crispy complement to the soft pork ofBoss am.[5]
Preparation
[edit]Although beef can also be used, pork is preferred forBoss am.[6]In the case of pork, pork neck is less fat and lighter than pork belly, so it is better to make Boss am.[7]The meat is tied with kitchen twine to hold its shape, and boiled in a broth that containsstar anise,ginger, white part and root ofscallion,garlic,doenjang(soybean paste), coffee powder, tea leaves, and so on, to reduce the gaminess.[6]When cooked, it is rinsed with cold water, untied, and pressed lightly in a cotton cloth to maintain its shape.[6]When cooled, the meat is sliced into pieces of about 0.3 centimetres (0.12 in) and served with varieties of side dishes, typically including spicyradishsalad similar to thekimchifilling, inner leaves of napa cabbages, and freshly madebaechu-kimchi(napa cabbage kimchi).[6]
If the meat is served with fresh rawoyster,the dish is calledgul- Boss am(굴보쌈;"oysterBoss am").[5]
Gallery
[edit]-
Bossam -
Gul- Boss am(Boss amwith oysters) -
Bossamtable withbanchan(side dishes)
See also
[edit]
References
[edit]- ^Sifton, Sam (12 January 2012)."The Bo Ssam Miracle".The New York Times.Retrieved5 April2013.
- ^"Boss am"보쌈.Korean Food Foundation(in Korean).Retrieved27 May2017.[permanent dead link]
- ^Jung, Alex (11 November 2011)."5 Korean ways to eat a pig".CNN.Retrieved11 April2012.
- ^Lee, Cecilia Hae-Jin (29 April 2015)."Koreatown's Mr. Bossam serves Boss am -- and spicy ribs with cheesy corn".Los Angeles Times.Retrieved27 May2017.
- ^abcd"Jongno 3(sam)-ga`s Gul Bossam Alley".Visit Seoul.Seoul Metropolitan Government.28 November 2011.Retrieved16 April2013.
- ^abcd"Boss am"보쌈.Doopedia(in Korean).Doosan Corporation.Retrieved27 May2017.
- ^"보쌈".terms.naver(in Korean).Retrieved2021-06-07.
External links
[edit]
Media related toBossamat Wikimedia Commons