Bossam is a type of ssam in Korean cuisine in which steamed or roasted pork is wrapped in a leaf vegetable such as red lettuce or sesame leaf, often accompanied by condiments known as ssamjang or gochujang. It can even be wrapped in a kimchi leaf. It is usually topped with raw or cooked garlic, onion, freshly made kimchi, saeujeot (pickled fermented shrimp), or other pickles.
Bossam's origins are closely linked to kimchi. During the gimjang season, when large quantities of kimchi were made, noblemen gifted a pig to the kimchi makers to boost their spirit, as the process required hard work and dedication. The pig was steamed and eaten with freshly made kimchi.
Pork meat is boiled in a broth that contains ginger and onions to reduce the smell. Bossam is often eaten with oyster on top of the meat, this variety is called gul bossam. Gul bossam restaurants also provide gamjatang (potato soup), which is traditionally eaten first.
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- Jung, Alex "5 Korean ways to eat a pig" CNN Go. 11 November 2011. Retrieved 2012-04-11
- "The Bo Ssam Miracle". The New York Times. 2012-1-12. Retrieved 2013-4-5.
- "Bossam's continuous popularity" Money & Business. 12 May 2010. Retrieved 2010-06-23 (Korean)
- "Episode 18: Jongno 3(sam)-ga's Gul Bossam Alley". Visit Seoul. Retrieved 16 April 2013.
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