Flavor Bomb! Rice-Stealing Bossamjang
Flavor Bomb! Rice-Stealing Bossamjang
The Perfect Partner for Hearty Wraps! Rich and Delicious Bossamjang Recipe
On days when you crave fresh, crisp wraps, whip up this special Bossamjang (a thick, savory soybean paste stew) that will awaken your appetite! Its salty and deep umami flavor is so addictive, it’s a culinary thief that will have you devouring bowl after bowl of rice. It pairs wonderfully with any kind of wrap, like cabbage or napa cabbage!
Wrap Vegetables & Other Ingredients- 1/4 head of cabbage
- 1 small napa cabbage
- 1 stalk of green onion
- 1 onion
- 1 zucchini
- 8 cloves of garlic
- 2 chili peppers (spicy or mild)
- 2 king oyster mushrooms
- 15 shrimp (frozen)
- 130g clam meat (frozen)
Bossamjang Seasoning (Golden Ratio)- 4 Tbsp Doenjang (fermented soybean paste)
- 1 tsp Gochugaru (Korean chili powder)
- 1 tsp sugar
- 1/2 tsp crab powder (optional)
- 1/2 cup water (approx. 100ml)
- 4 Tbsp Doenjang (fermented soybean paste)
- 1 tsp Gochugaru (Korean chili powder)
- 1 tsp sugar
- 1/2 tsp crab powder (optional)
- 1/2 cup water (approx. 100ml)
Cooking Instructions
Step 1
First, prepare all the ingredients listed in the recipe. Wash all vegetables thoroughly under running water.
Step 2
Dice the king oyster mushrooms, chili peppers, zucchini, green onion, and onion into roughly 1cm cubes. Bossamjang isn’t a soupy stew; it’s more like a thick, chunky dipping paste for wraps. Therefore, cutting the ingredients into bite-sized, uniform pieces will make it easier to eat with wraps.
Step 3
Heat a generous amount of perilla oil (deulkireum) in a pot. Add the minced or sliced garlic and sauté over medium-low heat until fragrant and the garlic’s aroma infuses the oil. Be careful not to burn the garlic.
Step 4
Thaw the frozen shrimp in cold water. Once thawed, pat them dry and remove the tails. Then, cut them into small, bite-sized pieces, similar to the vegetables.
Step 5
Add the prepared diced vegetables (onion, zucchini, king oyster mushrooms, green onion, chili peppers) to the pot with the fragrant garlic and perilla oil. Stir-fry them evenly until they begin to soften slightly.
Step 6
Once the vegetables are partially sautéed, add the prepared shrimp and clam meat to the pot. Gently stir to combine everything, ensuring the seafood is distributed evenly. The seafood will release a delicious broth, enhancing the flavor of the Bossamjang.
Step 7
Now, add all the Bossamjang seasoning ingredients (Doenjang, Gochugaru, sugar) and stir well to combine with the other ingredients. (If you have crab powder, adding it now will significantly boost the umami. It’s okay to omit if you don’t have it.)
Step 8
Pour in 1/2 cup of water (about 100ml). Bring it to a boil, then reduce the heat to medium-low. Simmer, stirring occasionally, until the Bossamjang thickens to your desired consistency. The flavors will meld together beautifully as it reduces.
Step 9
Here’s how to prepare the cabbage and napa cabbage for your wraps. If you have a steamer, steaming the cabbage will yield the softest and most delicious results. If not, cut the cabbage into serving-sized pieces, place them in a microwave-safe bowl with 1-2 tablespoons of water, cover with plastic wrap, and microwave for 2-3 minutes. This will create a steamed-like tenderness.
Step 10
Arrange the warmly steamed cabbage, fresh napa cabbage, and your homemade Bossamjang attractively on a plate. Your rice-stealing Bossamjang wrap platter is now ready to impress!
Step 11
Finally, take a bite! Place a spoonful of warm rice onto a piece of soft cabbage wrap, top generously with the delicious Bossamjang, and wrap it up. The savory and rich flavors of the Bossamjang wrap will bring pure happiness to your palate!
