Saturday, February 16, 2008

Bo Ssam - Korean Pork Belly with Kimchi

Bo Ssam - Korean Pork Belly with Kimchi

1 pound Pork Belly
1 large white or yellow onion
3 green or spring onion
2 green chilies
1 inch knob fresh ginger
1 teaspoon coarse Black Pepper
4 cloves fresh garlic
1/4 cup soy sauce
2 tablespoon Soy bean paste (Doenjang in Korean)
Water 8 cups

8 cloves fresh raw garlic
5 Green chili or jalapeno peppers
6 or more whole leaves of Fresh Napa Kimchi
Red or Green loose leaf lettuce
Ssam Jang* See below for recipe if needed


Peel Onion and cut in quarters
Wash ginger and cut into about 1/8 inch slices
Trim top and bottom of green spring onion and cut into thirds
Slice green chilies in half lengthwise
Mix soy sauce, soy bean paste, and pepper with 1 cup of water.
Put remaining water into a large pot, add all boil ingredients (including soy mixture), and bring to a rolling boil over high heat (Watch the pot for boil over).
Reduce heat to medium, cover, and cook for 1 1/2 to 2 hours (Watch pot for boil over).
If needed, add more water to maintain slightly more than 1/2 original volume.

Prepare wraps
wash garlic and pepper in cold water then thin slice.
Cut Kimchi leaves (if narrow leaves cut lengthwise, if wide leaves cut crosswise) into rougly 1 inch by 3 inch strips.

Remove Pork Belly from pot and discard everything else
Slice the Pork Belly into bite size pieces
Place one piece of pork belly on one end of a strip of kimchi, top with garlic slice and pepper slice, and roll the kimchi.
Repeat for each piece of pork belly.
(You can secure the wraps with toothpicks - make sure they can be seen though - no accidents please)

Serve at room temperature as part of a Korean meal, as a drinking snack, or as an appetizer.

Ssam jang

1/4 cup of soybean paste (Korean-doenjang/Japanese-Miso)
1/2 cup gochujang (Korean chili paste) **
1 fresh red chili pepper
1 fresh green chili pepper
4 cloves garlic
2 green/spring onion
1 tablespoon of sesame seeds
1 tablespoon of sesame oil
water as needed
1 teaspoon rice wine

** gochujang substitute
**1/3 cup fine or medium ground dried red chili pepper
**6 cloves fresh garlic
**1/4 small white or yellow onion
**1 teaspoon sugar
**1 tablespoon of sesame oil
**1 tablespoon rice wine
**3 tablespoon soy sauce
**water as needed

[**Mix gochujang substitute if needed
Place onion, peeled garlic cloves, and soy sauce in a blender and blend until liquified (add a small amount of water if needed).
Mix all ingredients in a medium mixing bowl and mix well.
Add just enough water to be able to mix. The result should be a very thick paste that must be spooned from the bowl.]

Finely chop (mince) the garlic, chili peppers, and green onion.
In a small mixing bowl, add all Ssam jang ingredients and mix well.
Add a small amount of water if needed to maintain a mixable paste.
Cover and let stand at room temperature for 1 hour.

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