Bo Ssam

KOREAN RECIPE

INGREDIENTS:

Boil

1pound Pork Belly

1 large white or yellow onion, quartered

3 green or spring onion cut into thirds

2 green chilies slice half lengthwise

1 ounce fresh ginger, 1/8 inch slices

1 teaspoon coarse Black Pepper

4 cloves fresh garlic

1/4 cup soy sauce

2 tablespoons Soy bean paste (Doenjang in Korean)

8 cups Water

Wraps

8 cloves fresh raw garlic

5 Green chili or jalapeno peppers

6 or more whole leaves of Fresh Napa Kimchi

Optional

1 head Red or Green loose leaf lettuce

1/4 cup Ssamjang

STEPS:

• Mix soy sauce, soy bean paste, and pepper with 1 cup of water in a bowl
• Put remaining water into a large pot, add the sauce, pork belly, onion, spring, green chilies, ginger, coarse black pepper and garlic
• Bring to a rolling boil over high heat.
• Reduce heat to medium, cover, and cook for 1 1/2 to 2 hours
• If needed, add more water to maintain slightly more than 1/2 original volume.
• Prepare wraps
• wash garlic and pepper in cold water then thin slice.
• Cut Kimchi leaves into roughly 1 inch by 3 inch strips.
• Remove Pork Belly from pot and discard everything else
• Slice the Pork Belly into bite size pieces
• Place one piece of pork belly on one end of a strip of kimchi, top with garlic slice and pepper slice, and roll the kimchi.
• Repeat for each piece of pork belly.

KOREAN RECIPE

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