Bossam
Template:Short description Template:Italic title Script error: No such module "Infobox".Template:Template otherScript error: No such module "check for unknown parameters". Bossam (Korean: Script error: No such module "Lang".Template:Category handler) is a pork dish in Korean cuisine. It usually consists of pork shoulder that is boiled in spices and thinly sliced.[1] The meat is served with side dishes such as spicy radish salad, sliced raw garlic, ssamjang (wrap sauce), saeu-jeot (salted shrimp), kimchi, and ssam (wrap) vegetables such as lettuce, kkaennip (perilla leaves), and inner leaves of a napa cabbage.[2][3]
Bossam is a popular dish in South Korea, often served as anju (i.e. food accompanying alcoholic drinks).[4] To eat, the meat and side dishes are wrapped together in ssam vegetables, hence the literal meaning of bossam: "wrapped" or "packaged".
History
Bossam is traditionally linked with the process of gimjang, 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 the Joseon era) 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 of bossam.[5]
Preparation
Although beef can also be used, pork is preferred for bossam.[6] In the case of pork, pork neck is less fat and lighter than pork belly, so it is better to make bossam.[7] The meat is tied with kitchen twine to hold its shape, and boiled in a broth that contains star anise, ginger, white part and root of scallion, 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 Script error: No such module "convert". and served with varieties of side dishes, typically including spicy radish salad similar to the kimchi filling, inner leaves of napa cabbages, and freshly made baechu-kimchi (napa cabbage kimchi).[6]
If the meat is served with fresh raw oyster, the dish is called gul-bossam (Script error: No such module "Lang".; "oyster bossam").[5]
Gallery
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See also
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References
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