Bossam: Korean Boiled Pork Belly Wraps | 韓式水煮五花腩生菜包

Most of us would have tried Bossam (보쌈) at a restaurant before, a popular traditional Korean dish consisting of sliced pork belly that is cooked in a seasoned broth and eaten wrapped in leaves along with a variety of condiments. "Ssam" means wrap, and "Bo-ssam" means "wrapped" or "packaged." One theory has it that the word "bossam" evolved from the combination of two letters, 복 bok and 쌈 ssam, where bok means good fortune and together it would mean to wrap good luck in leaves. Now who doesn't like the sound of that?

The centerpiece of Bossam is of course pork belly, a succulent cut of pork that is layered with tender meat, fat, and rind that gives a toothsome chew. The pork is usually simmered for an hour or more in a seasoned broth. Here I am using a Fissler Vitavit® Comfort pressure cooker (2.5L) that not only significantly cuts down on cooking time, but also produces meat that is tantalizingly juicy and infused with remarkable flavor. Although this recipe is specially designed for the pressure cooker, it can also be made without one only with adjustments in cooking duration.

The ingredients used in the seasoned broth are pantry staples in any Korean kitchen: doenjang (Korean fermented soybean paste), onions, garlic, ginger, etc. One rather unusual addition is instant coffee - a secret ingredient used among many Korean households in making bossam that is hardly a secret anymore. The coffee helps eliminate the sometimes undesirable porky odor; at the same time, it magically enhances the flavor of the pork without actually tasting a trace of coffee. My recipe here involves a good amount of ingredients - all of which combines to give an intense flavor enough for the pork belly to stand on its own even without any condiments. The aroma of all the spices and ingredients is absolutely sensational - and smells distinctly Korean - so don't forget to take a moment to take a whiff before putting on the lid!

Now, straight out of the cooking broth the pork belly will look somewhat drab - flavorful to say the least, but looking rather plain and nothing out of the ordinary. Boiled meat is what it is; that is what you'll usually be served in a restaurant. But if you are like me, you're gonna want to take the bossam to the next level by taking just one simple extra step. Give the pork belly a quick sear on the pan, and you will get this magnificent golden brown that not only kicks the flavor up a notch but also makes the pork belly that much sexier.

Bossam is typically accompanied with a whole host of condiments and sides. For the wrap itself, it is common to use different lettuces, aromatic perilla leaves (a.k.a. wild sesame leaves), as well as pickled or brined cabbage. Napa cabbage is soaked in salt water for anywhere between thirty minutes up to several hours to soften the leaves while preserving a sweet, tender crunch. Some typical sides and toppings include spicy oyster radish kimchi, fresh kimchi, saewoojeot-jang (salted shrimp sauce), ssamjang (Korean spicy dip for wraps and meats), sliced chilies, and raw or toasted garlic slivers. Incorporate as much as you wish, or keep it simple!

For my recipe for homemade kimchi, please click:

Traditional Korean Napa Cabbage Kimchi (Bae-Chu Kimchi)
For my recipe for kimchi fried rice, please click:

Kimchi Fried Rice (Kimchi Bokkeumbap)

That said, the ssamjang is indispensable when making any ssam. It is what gives that punch and "pow" to any grilled meats or lettuce wraps. It can be easily be store-bought, yet just as easily homemade with your own seasonings ('coz who needs another thing to take up precious space in my refrigerator?). The recipe is included below! So, are you ready to get cooking? In no time I promise you will find yourself yet another favorite go-to for potluck parties!

What you'll need...
700 g (1.5 lb) fresh pork belly, rinsed and drained
1 medium onion, quartered
1 inch ginger, sliced thinly

7 plump garlic cloves
2 white parts of leeks
2 bay leaves
1 1/2 tablespoons doenjang
2 tablespoon rice wine or sake
1 tablespoon brown sugar
1 teaspoon black peppercorns
1 teaspoon instant coffee
4 cups (1 L) water

Cabbage wraps:
1 small napa cabbage
1/4 cup coarse salt
3 cups warm water

Ssamjang:
1 1/2 tablespoons doenjang
1 tablespoon gochujang
3 garlic cloves, minced
Toasted sesame oil
Spring onion, chopped
Sesame seeds, toasted

Directions
1. Prepare the cabbage: dissolve coarse salt in warm water, quarter the cabbage lengthwise and submerge in the salt water. Let soak, flipping every now and then, ensuring that the leaves are completely submerged, 30 minutes up to 2 hours. Rinse and drain well.

2. Combine all broth ingredients in pressure cooker and bring to a boil over medium high heat. Add pork belly and return to a boil, observing the maximum capacity level and removing excess liquids if necessary. Then, on medium-high heat, fasten the pressure cooker lid and set the cooking display with traffic light function on level II. Reduce heat to low and set timer for 10 minutes once the green ring becomes visible.

3. When time is up, set the cooker aside to cool until fully depressurized. Unfasten the lid and remove pork belly from the broth. For enhanced flavor and color, continue with this step; otherwise, skip to the next step. Let pork belly rest and drain for several minutes. Heat a large skillet over medium high heat and quickly sear the pork belly on both sides until golden brown.

4. Allow to rest for 10 minutes before slicing. Prepare ssamjang by mixing all the ingredients and season to taste. Slice pork belly to desired thickness and arrange on a platter and serve warm with ssamjang, cabbage, various lettuces, perilla leaves, sliced garlic and chilies. Enjoy!!

Note: If using a regular large pot, bring broth ingredients to a boil and add pork belly. Return to a boil then cover pot with a lid and simmer on medium heat for 45 minutes to an hour, depending on size of pork belly.

【 韓式水煮五花腩生菜包 】

材料：
新鮮五花腩                       700 克
洋蔥                                   1 隻，開四
薑                                       1 寸，切片
蒜                                       7 瓣
大蔥（白色部分）             2 根
月桂葉                                2 片
韓國大醬                            1 1/2 湯匙
清酒                                   2 湯匙
紅糖                                   1 湯匙
黑椒原粒                            1 茶匙
即溶咖啡                            1 茶匙
水                                         1 公升

旺菜包
旺菜                                    1 小棵
粗鹽                                    50 克
溫水                                    710 毫升

韓國沾肉醬
韓國大醬                            1 1/2 湯匙
韓國辣醬                            1 湯匙
蒜蓉                                    3 瓣
麻油                                    適量
蔥花                                    適量
芝麻                                    適量

做法：
1. 把粗鹽加入溫水拌勻。旺菜開四，放入鹽水醃最少半小時至兩小時，期間偶然把旺菜翻動。醃好後瀝乾水份備用。醃好的旺菜會軟中帶爽、輕微鹹中帶甜。

2.  把所有燉煮材料放入高速煲，用大火煮滾後放入五花腩。待水滾後蓋上高速鍋蓋，調校至 2 速，用中火煲至見綠環後轉慢火，計時 10 分鐘後熄火。

3. 待指示燈降至原位後小心排放剩餘蒸氣然後開蓋。想更加色香味俱全的話，可以繼續此步驟；否則可跳往下一步。把五花腩拿出來靜置數分鐘。燒熱易潔鍋，用猛火將五花腩兩邊快速煎香至金黃色。

4.  把五花腩靜置 10 分鐘。把沾醬材料拌勻再依個人喜好作調味。將五花腩切片上碟，配以韓國沾肉醬、旺菜、生菜、紫蘇葉、蒜片和辣椒即成！

備註： 不用壓力煲，可依傳統做法 — 只要把所有燉煮材料和五花腩用大火煮滾後收中慢火，蓋上煲子，視乎五花腩大小煮 45 - 60 分鐘。

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Kimchi Fried Rice | 韓式泡菜炒飯 | Kimchi Bokkeumbap

附中文食譜

When you haven't got a lot of time on hand - which is most of the time - and all you have in your fridge is leftover rice and kimchi, Kimchi Bokkeumbap is your answer. A Korean household favorite, kimchi fried rice not only makes great use of leftovers but also provides a quick and super satisfying meal. As in most cases when cooking with kimchi, it is preferable to use well-fermented kimchi for the robust and rich flavor it develops. For extra flavor, add your choice of meat, such as beef, pork, bacon, or even spam - all of which are popular add-ins among Koreans.

So dig out the ripe kimchi that has been forgotten in the back of your cooler and some day-old rice, stir-fry together with some vegetables and optional meat and top with a fried egg for a lusciously tasty and inexpensive quick-fix (also perfect for the lunch box)!

To learn how to make your very own kimchi, click here for my step by step instructions!
Traditional Korean Napa Cabbage Kimchi (Bae-chu Kimchi)
What you'll need...
2 1/2 cups cooked rice, preferably day-old
3/4 cup kimchi, chopped
200g minced pork or beef
1/2 small onion, diced
1 small carrot, diced (optional)
3 tablespoons juice from kimchi
2 tablespoons Korean chili pepper paste (gochujang), to taste
1/2 tablespoon sesame oil
Cooking oil for stir-frying
Salt and pepper

Suggested garnish:
Sesame seeds
Korean style seaweed (gim)
Scallion, chopped
Fried egg

Directions...
1. Season meat with salt and pepper and set aside while prepping other ingredients.

2. Heat a lightly oiled large skillet or wok over medium heat. Add the minced meat, breaking into smaller clumps while stirring frequently until just browned but not fully cooked. Remove and set aside.

3. Add the onions, carrots, kimchi, juice from kimchi, and gochujang. Stir-fry until the kimchi softens and deepens in color and allow the rich flavors to develop, 5 - 6 minutes.

 4. Return the meat to the wok. Add the rice along with a tablespoon of cooking oil, stirring constantly to break apart any clumped up rice and scraping up the brown bits from the pan until everything is well incorporated, about 5 minutes. Stir in the sesame oil. Season with salt and pepper to taste.

5. Garnish with sesame seeds, scallions, seaweed, and top with a sunny-side-up. Serve and enjoy!

Tips: Day-old rice is best for making fried rice. If the rice is hard from being in the fridge, warm it up slightly in the microwave. If you need to make fresh rice, be sure to keep it slightly underdone.

《韓式泡菜炒飯》

放工放學拖著疲累的身軀回到家裏， 雪櫃又只得隔夜飯和泡菜、點算？
梗係炒個韓式泡菜炒飯啦～
做法簡單，味道又酸辣可口，
任何入廚新手都能夠做得到。
唔使二十分鐘，
豐盛地道的泡菜炒飯一下就可以上桌喇！

想嘗試製作自家製傳統泡菜？按按以下食譜吧！

傳統自家製韓國泡菜

材料：
冷飯  兩碗半
泡菜  130  克（切條狀）
免治豬肉或牛肉  200 克
洋蔥  半個（切粒）
甘筍  1  小條（切粒）
泡菜汁  3  湯匙
韓式辣醬  2  湯匙 
麻油  1/2  湯匙
煮食油
鹽和胡椒

配料：
芝麻 / 韓式紫菜 / 蔥花 / 煎蛋

做法：
1. 豬肉先用適量鹽和胡椒醃製。
2. 加熱煎鍋，加入油及豬肉，炒至半熟。備用。
3. 加入洋蔥、甘筍粒、泡菜、泡菜水和韓式辣醬炒勻，5 - 6 分鐘。
4. 豬肉回鍋。加入飯及約 1 湯匙油炒勻。
5. 加入麻油略炒後再作適當調味。
6. 上碟，撒上芝麻、紫菜及蔥花，配上太陽蛋即成！

備註：
炒飯時使用隔夜飯最適合不已。加入冷隔夜飯前建議事先用微波爐加熱一下。

[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]

Bae-Chu Kimchi: Traditional Korean Napa Cabbage Kimchi | 傳統自家製韓國泡菜

附中文食譜

Kimchi - the national dish of Korea and staple side dish on every Korean table - needs no formal introduction. Recognized long for its range of health benefits, this fiery, fermented vegetable side dish is rooted in tradition. Among the hundreds of kimchi varieties in Korea, the Napa cabbage variety, also known as pogi kimchi or tongbaechu kimchi, is the most iconic and common and is generally referred to by the catch-all name, kimchi.

Nowadays, one can easily skip the seemingly labor intensive process of making kimchi and purchase kimchi sold in jars or vacuum packs in supermarkets, but there is something irreplaceable in old-fashioned, authentic homemade kimchi.

Great kimchi starts with good, fresh Napa cabbage!

As with almost anything homemade, you get to tweak and customize.
And it's not just how spicy or mild you want your kimchi to be. Various salted seafood is used in kimchi to add a depth of flavor and to aid in the fermentation process. Whether it is salted shrimp, squid, or dried fish, the complex pungency of seafood is truly irreplaceable in kimchi. But if you are like me who is allergic to crustaceans, omit the shrimps and go with dried pollack and even anchovy paste for the unmistakable essence of the sea.

Eat it straight, as a banchan, or get creative: a batch of kimchi opens up infinite culinary possibilities

Making kimchi is like a mini science project.
Admit it, you were religiously watering and watching your beansprouts grow as an elementary school kid. Making kimchi from scratch is so much more fun than that. You get to get in and dirty, watch it ferment, and reap the benefits of all that effort in as short as a few days as it ripens!

You are participating in an age old tradition. 
Aside from adding a human touch to what you eat, making homemade kimchi allows you to experience hands-on the wisdom, knowledge, and tradition passed down from grandmother to mother, mother to daughter, generation after generation for centuries in Korea. As I made my own kimchi in my kitchen, I could almost hear the stories and laughter shared among women who gather for gimjang, where enormous quantities of kimchi is prepared communally to last through the harsh winter. Try it, you'll know what I mean.

A major bucket list item gets checked off.
Making kimchi, nevertheless, is not a once-in-a-lifetime event. It only gets better with practice!

Don't attempt to leave the gloves out!

After much research and trial, my recipe is based loosely on Korean American Chef Esther Choi's recipe which has been passed down from her grandmother. I have modified certain steps in preparation to make it simpler for home cooks. Apple or pear puree is added for a nice tinge of sweetness, whereas Korean dried pollack adds immense depth of flavor to the kimchi.

It's fall... kimchi making season! So get them gloves on and let's make some!

What you'll need...
1 head of Korean Napa cabbage, cut lengthwise, quartered
5 tablespoons rock salt
70g of Korean dried pollack (bugeochae), shredded
1 medium daikon radish (1lb), cut into 2-inch matchsticks
1 small carrot, cut into 2-inch matchsticks (optional)
1 bunch of scallions, cut into 2-inch pieces

Seasoning:
1 small apple or nashi pear, peeled and cored
2 inches fresh ginger
1 head of garlic
1 small onion
1/4 cup mirin
1/4 cup anchovy sauce (I used the filipino Bagoong Balayan)
1/4 cup lance fish sauce, or Thai fish sauce
3 tablespoons salted shrimp (saeujeot)*, chopped
2 tablespoons glutinous rice flour
1 cup Korean red chili pepper flakes (gochugaru), or more to taste
*Note: for a crustacean-free version, substitute salted shrimp with anchovy fillets or paste.

Prepping and salting the Napa Cabbage

To split a Napa cabbage in half, cut a slit in the base of the cabbage up to a third of the total length of the cabbage, gently pull the two halves apart. Repeat for each half to quarter the cabbage.


Add 1 1/2 cup of water inside a basin, dissolve 2 tablespoons of rock salt, wet the quartered Napa cabbage inside the basin and sprinkle salt between each layer of leaf. Let rest for at least two hours, turning them over every 30 minutes.

Rinse each quarter well under running water to remove the salt. Squeeze out excess water and let drain in a colander.

Making the rice gruel

In a small saucepan, add the rice flour and 2 cups of water over medium heat. Whisk constantly. Cook for 10 minutes or until the mixture thickens. Set aside to cool.

Making the seasoning paste

1. In a blender, blend together the apple, onion, garlic, and ginger with the mirin.
2. Soften the dried pollack with some lukewarm water. Drain.

3. In a big bowl, combine the rice gruel, apple mixture, daikon radish, carrot, scallion, dried fish, and the rest of the seasoning ingredients and massage everything well to become a paste.

Bringing everything together

Bring the drained cabbage quarters into the mixture and spread the paste onto every single leaf. Tightly pack the kimchi into jars or containers with fitted lids or cover tightly with plastic. 

Allow the kimchi to sit in room temperature for at least two days, or longer for a stronger flavor. The warmer and more humid the environment is, the faster the kimchi will ferment. Store in refrigerator once the kimchi begins to ferment and use as needed. Refrigerating slows down the fermentation process, which makes the kimchi more and more sour as time goes on.

【 傳統自家製韓國泡菜 】

材料：
韓國旺菜  1 棵
粗鹽  5 湯匙
韓國鱈魚乾  70 克
韓國大根蘿蔔  1 磅
甘筍  1  枝
大蔥  數棵

泡菜醃料材料：
蘋果或梨  1 個
薑  2 吋
蒜瓣  6 個
洋蔥  1 小個
味醂 60 毫升
鯷魚露  60 毫升
魚露  60 毫升
韓國蝦醬  3 湯匙*
粘米粉  2 湯匙
韓國辣椒粉  100 - 120 克
*備註：如有對貝殼類海產敏感，可以罐頭鯷魚或鯷魚醬代替蝦醬。

旺菜出水做法：
1. 於旺菜底部切一刀，用手把旺菜輕輕撕開兩半，再分為共四份。
2. 於大盤裏加入一碗半清水及 2 湯匙粗鹽，沾濕旺菜，再於每片葉之間灑上剩下的粗鹽，硬的部份多灑一點。
3. 完成後待其軟化出水，每半小時翻轉一次，共約 2 小時。
4. 徹底洗去鹽份，輕輕擠去多餘水份，晾乾備用。

米漿做法：
於小鍋裏加入粘米粉和兩碗清水用中火煮至糊狀，期間不停攪拌。熄火晾涼。

泡菜醃料做法：
1. 大根、甘筍切絲，大蔥切段。
2. 韓國鱈魚乾搣成絲，加入少量清水待其軟化。
3. 蘋果/梨去皮去芯切粒，加入薑、蒜、洋蔥和味醂打成蓉。
4. 於大盤子裏加入大根、甘筍、大蔥、蘋果/梨蒜蓉、鱈魚乾絲、蝦醬/鯷魚、鯷魚露、魚露、米漿和韓國辣椒粉，用手拌勻所有醃料再作調味（謹記帶手套啊！）
5. 加入旺菜，並於每片葉之間塗滿醃料至完全覆蓋。
6. 完成後把泡菜放在玻璃盒或陶瓷煲內，加蓋封好。
7. 放在室溫發酵 2 天後放入雪櫃，泡菜會繼續慢慢發酵。隨時享用！

備註：
－ 泡的時間越長味道越酸，泡菜汁中培養出來的各種益生菌也更多。
－ 較成熟的泡菜最適合煮食泡製出其他菜式。
－ 調味很隨意，亦視乎材料原來的質素及味道。調味可加亦可減。

[Follow me on Instagram @alvinckl and check out my Facebook Fan Page!]
Chef Esther Choi: http://www.foodparadisetv.com/food/vlogs-clips/the-best-korean-kimchi-recipe/

Korean-style Grilled Pork Wraps with Assorted Leaves (Ssam)

My recent short visit to Seoul had gotten me a quick fix on all things barbequed, fiery hot (so sadistically hot I nearly Poughkeepsied in my pants the morning after), coated and deep fried. No visit to Seoul - or anywhere else for that matter - is complete without a detour to the supermarkets, where fresh produce and meats compete in sheer variety with a mind-boggling array of all things preserved and pickled.

My favorite section of all Korean groceries is undoubtedly what I dub the "ssam bar" (sounds familiar, New Yorkers?) - a misty, self-serve cooler where shoppers arm themselves with a pair of tongs and pick away from a dazzling assortment of lettuces and leaves sold by weight. Here you will find stacks upon stacks of the intensely fragrant perilla leaf, distinct with its grassy notes of anise and liquorice, that are larger, rounder, flatter, and with a less serrated edge than its Japanese counterpart, shiso. While some of these greens require cooking, most are destined to be consumed fresh, enveloping a morsel of sizzling hot samgyeopsal (grilled pork belly) and a range of toppings.

My craving for Korean food hardly subsided by the time I returned home to my penthouse kitchen. Stocking up my fridge with fresh groceries from Korea, I began to plan for a power lunch for the following day. I needed something quick and hassle-free, and something to stave off my craving before I head to work. And so I 'cheated' by using a store-bought kalbi marinade, marinated some antibiotic-free pork shoulder overnight, and whipped together an improvised ssamjang the next day.

Below is my recipe for a fast and basic Korean-inspired ssam, or lettuce wrap, that also makes good use of my homemade Pink Pickled Radishes (click for recipe). I have also only recently discovered a way of lining my almighty Panini Grill to eliminate cleanup. So if you've got one just like mine, this delicious meal is practically ready in under 10 minutes with hardly anything to wash. Scrubbing down the beast is a thing of the past!

To Prepare...

Same results, zero mess!

1. Cut pork shoulder or collar into bite-sized morsels. Marinate for at least 30 min or overnight in pork kalbi marinade.

2. Preheat Panini Grill, line with aluminium foil, carefully folding in the edges to contain any runoff while grilling. Place marinated pork on grill, top with another sheet of foil, then press and leave to grill until fully cooked. Alternatively, use a griddle or a heavy skillet.

3. In the meantime, prepare ssamjang, which is a thick, spicy-savoury paste typically used with grilled meats in lettuce wraps in Korean cuisine. Either use a commercially produced ssamjang or make your own. I improvised with mixing miso paste with a dallop of Gochujang and a dash of sesame oil - super shortcut, and close to the real thing!

4. Check that pork has begun to caramelize and is cooked through. Build your wraps with pickled radishes, a sizzling chunk of pork, a tiny clump of ssamjang, and finish off with toppings such as micro sprouts for a cool contrast to the flavorful pork and a boost in phytonutrients!

Note: you can also add rice to make this a ssambap. Simply layer on a clump of rice and you've got a well-rounded meal!

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