March Recipe #2: Bossam Lettuce Wraps 🐷🥬

Check out the stream where I made this recipe!

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PART 1: Lettuce Wraps

⭐ Ingredients
Quarter head of napa cabbage
3 cups warm water
3 tbsp salt
Splash of white vinegar

• Cut the butt off the cabbage and rinse the leaves of dirt.

• Place the cabbage leaves in a bowl with the rest of the ingredients.

• Mix everything a little bit to make sure the salt is dissolved in the water.

• Let sit and pickle for 1-2 hrs until the leaves have absorbed the flavour and are more pliable.

• Make sure to flip the leaves around in the bowl every so often for even pickling.

• After 1-2 hrs, drain water and gently squeeze the remaining water from the leaves as well.

• Taste the cabbage and see if it's too salty (should taste lightly salted).

• If too salty, rinse/wash it under tap water once or twice, and repeat the squeezing process.

• Set aside until ready to use.

PART 2: Ssamjang (Dipping sauce)

⭐ Ingredients
Quarter finely diced onion
One stalk finely minced green onion
Few cloves of garlic, finely minced
Optional: 1 or 2 chili peppers for extra spice
2 tbsp doenjang
1 tbsp gochujang
1 tbsp sesame oil
Small splash of rice vinegar
1 tsp rice sugar syrup
Sprinkling of sesame seeds if you have it

• In a bowl, combine all the ingredients and mix together well.

• Ratio of ingredients are completely up to personal taste, adjust the ratios to your preference!

• Set aside until ready to use.

  • Note: Can also be enjoyed as a veggie dip, or with other proteins. Can keep in fridge for 1 week!

PART 3: Bossam

⭐ Ingredients
1 strip or slab of pork belly (roughly 1 lb)
4 tbsp doenjang
1 tbsp gochujang
1 onion, quartered
1 bunch of green onion
Few cloves of garlic, lightly smashed
1 tsp instant black coffee
Enough water to cover everything

• In a large enough pot, bring everything but the pork to a boil.

• Make sure the doenjang is evenly dissolved in the water and there are no large clumps left in the pot.

• Once boiling, add the pork.

• Add more water if not enough. The water should be able to cover everything in the pot.

• Bring back to boil, and let boil on medium low for 1 hr (can use a lid left slightly ajar).

• Take pork out and discard everything else.

• Let pork rest and cool a bit before slicing.

PART 4: Assembly

• On a large plate, lay the cabbage leaves on one side of the plate.

• Place your bowl of ssamjang in the middle.

• Slice your bossam into thin slices width-wise, and place them nicely on the other side of the plate.

• Enjoy by dipping pork into sauce, and wrapping it with lettuce.

• You can also eat with some kimchi, perilla leaves, or anything you want!