Aromatic Oyster Bossam (Boiled Pork Wraps with Oysters)
The Essential Dish for Kimjang Day: Oyster Bossam
It’s Kimjang season! Have you prepared your kimchi yet? I’m planning to make mine next week. On Kimjang day, it’s a tradition to enjoy Bossam – and today, we’re elevating it with fresh, seasonal oysters to make Oyster Bossam! This dish is perfect for a hearty meal while preparing your kimchi, offering a delightful combination of tender pork, briny oysters, and refreshing radish salad.
Main Ingredients
- Pork neck 500g
- Fresh oysters 1 cup
- Radish 1/4 medium
- Scallions (green onions) a handful
For Boiling the Pork
- Doenjang (soybean paste) 1 Tbsp
- Instant coffee 1/2 Tbsp
- Bay leaves 2 pcs
- Water, as needed (for pressure cooker)
- Doenjang (soybean paste) 1 Tbsp
- Instant coffee 1/2 Tbsp
- Bay leaves 2 pcs
- Water, as needed (for pressure cooker)
Cooking Instructions
Step 1
We’re using pork neck for its tender texture and rich, juicy flavor. 500g is a good amount for a satisfying meal for 2-3 people.
Step 2
In a pressure cooker, add the pork neck and enough water to cover. For enhanced flavor and to eliminate any porky smell, add 1 Tbsp doenjang, 1/2 Tbsp instant coffee, and 2 bay leaves. (Optional: If you have a commercial pork boiling spice packet, you can add that too for an even richer taste. If not, it’s perfectly fine to omit.) Bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer for 15 minutes. Then, lower the heat to low and cook for another 10 minutes. Finally, turn off the heat and let it rest (steam) for 5 minutes. This method ensures a moist and delicious boiled pork.
Step 3
Look at this beautiful, steaming boiled pork! It’s cooked perfectly and looks incredibly appetizing. Adding coffee and doenjang not only removes any unwanted odors but also gives the pork a lovely, appetizing color. It’s delicious as is, but now we’ll prepare it for serving.
Step 4
Once the pork is cooked, let it cool slightly. If you slice it while it’s too hot, it might fall apart. Once it’s cooled just enough to handle, slice it into bite-sized pieces that are easy to wrap. Slicing thinly will make it even more tender.
Step 5
Now, let’s make the refreshing and flavorful radish salad (Mu Saengchae) that perfectly complements the Oyster Bossam. Slice the radish thinly and toss it with 2/3 Tbsp coarse sea salt and 1/3 Tbsp sugar. Let it sit for about 10 minutes to salt. Flip it halfway through to ensure even salting. This process helps to soften the radish while retaining its crispness, allowing it to absorb the dressing better.
Step 6
After salting, rinse the radish gently under cold running water to remove excess salt and drain it thoroughly in a colander. It’s crucial to drain the water well, as excess moisture can make the radish salad watery and dilute its flavor.
Step 7
Add the chopped scallions to the drained radish. Then, mix in 1.5 Tbsp gochugaru, 1 Tbsp fish sauce, 1/2 Tbsp plum extract, 1/2 Tbsp minced garlic, and 1/2 tsp minced ginger. Gently toss everything together until well combined. If you prefer a touch of acidity, you can add a splash of vinegar. Arrange the flavorful radish salad, sliced boiled pork, and fresh oysters on a platter for a magnificent Oyster Bossam spread! Enjoy this delightful meal on Kimjang day or any special occasion.
