Hearty Bossam Kimchi: A Winter Delight
Hearty Bossam Kimchi: A Winter Delight
The Perfect Pairing: Crispy Winter Kimchi and Tender Bossam ♥ Bossam Kimchi Recipe
Introducing Bossam Kimchi, a star dish of the winter season! Not only is it incredibly delicious, but it’s also stunningly beautiful. Experience the best of winter cuisine with this recipe from Man-Gye Recipe, designed to bring a touch of elegance and amazing flavor to your table.
Main Ingredients- 1/2 head of whole Napa cabbage kimchi (prepared for serving)
- 600g Pork shoulder (or front leg)
- 4 Shiitake mushrooms
- 1 Onion
- 2 King oyster mushrooms
- 1/2 bunch Chives
- 1 Tbsp Olive oil
For Boiling the Pork- 1 Green onion (scallion)
- 10 Whole black peppercorns
- 5 Cloves garlic
- 1 Bay leaf
Seasoning- Pinch of salt
- Pinch of black pepper
- 1 Green onion (scallion)
- 10 Whole black peppercorns
- 5 Cloves garlic
- 1 Bay leaf
Seasoning- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
Place the pork in a pot. Add the green onion, whole peppercorns, whole garlic cloves, and bay leaf to remove any pork odor. Boil until the pork is thoroughly cooked (approximately 30-40 minutes).
Step 2
While the pork is boiling, trim the stems off the shiitake and king oyster mushrooms. Slice them, along with the onion, into bite-sized pieces.
Step 3
Preheat a pan with 1 tablespoon of olive oil. Add the sliced vegetables (onion, king oyster mushrooms, shiitake mushrooms) in order and stir-fry until fragrant. Reduce the heat once the onions begin to turn translucent.
Step 4
Season the stir-fried vegetables lightly with a pinch of salt and pepper. Be careful not to over-season.
Step 5
Blanch the thoroughly washed chives in boiling water for a short time. Immediately rinse them in cold water and squeeze out any excess moisture. Be careful not to overcook the chives, as they will become mushy.
Step 6
Remove the boiled pork from the pot and slice it into bite-sized pieces, suitable for eating with kimchi.
Step 7
Carefully separate the leaves of the prepared Napa cabbage kimchi. Gently unfold the larger kimchi leaves, ready for assembly. You can remove some of the inner paste if desired.
Step 8
On a serving plate, arrange the blanched chives in a cross shape. Lay 4-5 kimchi leaves over the chives, creating a base. Place the stir-fried vegetables and sliced pork on top. Then, carefully wrap the filling with the outer kimchi leaves.
Step 9
Gather the exposed edges of the kimchi leaves. Use the prepared chives to tie the bundle securely and decoratively. Your beautiful and delicious Bossam Kimchi is now complete!
