How to make delicious Korean pork belly wraps
With Klein Korea by Billy Law, you have a fantastic cookbook in your hands that allows you to make iconic dishes such as kimchi, bibimbap and bulgogi yourself, step by step. Korean cuisine is known for its great variety, quality and the large number of side dishes that accompany the meal. So get started and bring Korean cuisine to your dining table with these pork belly wraps (bossam)
Billy: “Bossam is the ultimate Korean party snack. Don’t be put off by the long recipe; the preparation is very simple and straightforward. Bossam is a do-it-yourself affair – all you have to do is put all the components on the table so everyone can fill their own wraps.”
How to make Korean pork belly wraps
- Start by braising the pork belly. Mix all the braising ingredients in a large stockpot, pour in 2.5 litres of water and add the pork belly. Place the pot over high heat and bring the water to a boil. Reduce the heat to medium-low, cover the pot and simmer the pork for 1 hour. Turn the pork halfway through the cooking time.
- Meanwhile, prepare the radish and oyster kimchi. Peel the radish and cut it into 5 cm-long strips, 5 mm wide. Mix the radish with the salt in a small bowl and leave for 10 minutes. Drain the radish, squeeze out as much water as possible with your hands and return the radish to the bowl. Add the kimchi paste and massage it into the radish with your hands (wear gloves if necessary).
- Then add the oysters and gently mix everything together. Cover the bowl with plastic wrap and refrigerate the kimchi until ready to use.
- Prepare the seasoned spring onion. Place the spring onion in a bowl of iced water and leave for 10 minutes. Drain the spring onion
and shake off the excess water. Mix the spring onion with the chilli flakes, soy sauce, sesame oil, rice vinegar and sesame seeds in a bowl. Cover the bowl with plastic wrap and refrigerate the seasoned spring onion until ready to use. - Once cooked, remove the pork belly from the broth and place it on a baking tray. Cover the pork belly with aluminium foil and leave to rest for 15 minutes. The pork should be cooked through, but not yet falling apart. Place the pork belly on a chopping board, cut it into long strips approximately 8 cm wide and cut the strips into 5 mm-thick pieces. Place the pork on a serving platter.
- Put the pork belly and all the other components on the dining table. Ask everyone to take some lettuce leaves, top them with whatever they like and then roll them up like san choy bao, a Chinese lettuce wrap.
Tip: You can prepare the pork belly a day in advance. Cook the pork and let it cool to room temperature in the broth. Store it in the refrigerator overnight. The broth will set into a jelly. Before eating, reheat the pork in the broth over medium heat and braise for 15 minutes. Remove the pork from the broth and let it rest for 10 minutes before slicing it.
Title: Klein Korea
Author: Billy Law
Price: €22.50
Publisher: Good Cook
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