Gaeseong-style Bossam Kimchi
Making Authentic Gaeseong-style Bo Kimchi (Bossam Kimchi) for Special Occasions
Although the unseasonably warm weather this year prompted an earlier than usual kimchi-making session, it brought back fond memories of my in-laws making traditional Gaeseong-style Bo Kimchi during my newlywed days. Bo Kimchi is a delicacy made by stuffing the outer leaves of napa cabbage with a rich filling of exquisite ingredients. It was traditionally served to honored guests. While commonly known as ‘Bossam Kimchi,’ its formal name is ‘Gaeseong-style Bo Kimchi,’ characterized by a light touch of chili powder, similar to Baechu Kimchi (white kimchi). Today, I’ve prepared it with chili powder, following traditional methods to enhance its deep flavor. This recipe allows you to enjoy a special, heartfelt Bo Kimchi at home, perfect for any festive occasion.
Main Ingredients
- 1 head of Baby Napa Cabbage (approx. 1.5kg)
- 500g Radish (Moo)
- 1/2 Apple
- 1/2 Pear
- 1 Persimmon
- 10 Chestnuts
- 10 Jujubes (Daechu)
- 2 Tbsp Pine Nuts
- 200g Fresh Oysters
- 70g Green Onions (Scallions)
- 60g Water Parsley (Minari)
- 60g Mustard Greens (Gat)
Seasoning Ingredients
- 3 Tbsp Minced Garlic
- 1/3 Tbsp Minced Ginger
- 1/2 Onion
- 10 Tbsp Gochugaru (Korean Chili Flakes)
- 5 Tbsp Fish Sauce (Myeolchi Aekjeot)
- 5 Tbsp Salted Shrimp (Saeu-jeot, finely minced)
- 5 Tbsp Plums Syrup (Maesil-aek)
- 3 Tbsp Sugar
- 100ml Cooked Sweet Rice Flour Paste (Ssalpul, cooled)
- 1/2 Tbsp Salt (for seasoning adjustment)
- 3 Tbsp Minced Garlic
- 1/3 Tbsp Minced Ginger
- 1/2 Onion
- 10 Tbsp Gochugaru (Korean Chili Flakes)
- 5 Tbsp Fish Sauce (Myeolchi Aekjeot)
- 5 Tbsp Salted Shrimp (Saeu-jeot, finely minced)
- 5 Tbsp Plums Syrup (Maesil-aek)
- 3 Tbsp Sugar
- 100ml Cooked Sweet Rice Flour Paste (Ssalpul, cooled)
- 1/2 Tbsp Salt (for seasoning adjustment)
Cooking Instructions
Step 1
Bo Kimchi requires a variety of ingredients, so start by laying everything out so you can see it all. This preparation step ensures you don’t miss any ingredients during the cooking process.
Step 2
Gently peel off the outer leaves of the baby napa cabbage. Salt them lightly for about 5-6 hours until the leaves become pliable. It’s important not to make the brine too salty. While the cabbage is salting, wash and prepare the other fruits and vegetables.
Step 3
Wash and peel the radish (Moo). Slice it thinly into half-moon shapes, about 0.5cm thick (nabak-style). Sprinkle 1 tablespoon of salt over the sliced radish, toss gently, and let it brine for 20-30 minutes.
Step 4
Thoroughly wash the green onions (scallions), mustard greens, and water parsley under running water. Trim them into bite-sized pieces, about 2cm long. Fresh greens will add a wonderful crispness to the Bo Kimchi.
Step 5
Remove the seeds and peel the persimmon, apple, and pear. Slice them thinly, about 0.5cm thick, similar to the radish slices. The natural sweetness and freshness of the fruits will enhance the kimchi’s overall flavor.
Step 6
Peel and thickly slice the chestnuts. Remove the seeds from the jujubes, then roll them up decoratively or slice them into thin strips. Roughly chop half an onion and blend it with the minced garlic and ginger to create a smooth paste for the seasoning base.
Step 7
Rinse the salted cabbage leaves 2-3 times under cold water and squeeze out any excess moisture thoroughly. Drain the brined radish, but do not rinse it; simply let the water drip off. This helps retain the radish’s savory flavor.
Step 8
In a bowl, combine the drained radish with the blended onion, garlic, and ginger mixture. Add the gochugaru, salted shrimp, fish sauce, plum syrup, sugar, and the cooled sweet rice flour paste. Mix everything well to create the kimchi filling.
Step 9
Once the seasoning is roughly mixed with the radish, add the prepared green onions, mustard greens, and water parsley. Gently toss to combine, being careful not to mash the vegetables.
Step 10
Finally, add the cleaned fresh oysters and gently mix them into the filling. Taste the filling and adjust the seasoning with salt if needed, according to your preference.
Step 11
In a large, round bowl, arrange the salted cabbage leaves in a cross shape (‘十’), spreading them out to form a base. Generously mound the prepared kimchi filling in the center. A generous amount of filling ensures a rich flavor.
Step 12
Arrange the sliced apples, pears, and persimmons around the filling. Then, sprinkle the sliced chestnuts, jujubes, and finally the pine nuts over the top. The vibrant colors and abundant ingredients make the Bo Kimchi visually appealing.
Step 13
Carefully fold the cabbage leaves over the filling, tucking them in neatly. This wrapping technique not only holds the filling securely but also makes the kimchi look beautifully presented.
Step 14
To finish, tie the kimchi with blanched water parsley stems in a cross shape for an elegant presentation. Bo Kimchi ferments relatively quickly, so let it sit at room temperature for about a day before refrigerating in a kimchi refrigerator to allow it to mature.
Step 15
Serving this homemade Bo Kimchi at a gathering will make your guests feel truly special. This kimchi offers a complex blend of flavors and aromas, and you can even add seafood like octopus or shrimp for a variation. I’ve used oysters, fruits, chestnuts, and jujubes to capture the traditional taste of Bo Kimchi. Enjoy making and sharing this delicious kimchi on your next special occasion!
