11.230 Bossam

11.230

22 (Sat) August 2020

Bossam

3.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

When feasible, I prefer buying a whole cut of meat, which (in order of personal priority): (i) makes it possible for me to carve for myself the exact piece that I need for a given application, (ii) minimizes the risk of contamination by third-party handling, and (iii) reduces the cost.
For bossam, I like the middle portion that has a bigger proportion of protein layered with smaller strips of fat.
The meat was initially cooked through my scallion steaming technique (see 2.222 Bossam (with recipe)), then pan-seared to make a crust – incidentally, I did wash the cutting board in between.

It was excellent.  The meat was crispy on the outside, juicy inside.  Sweet flavor with a touch of char.  Further enhanced by the sweet spiciness of the mumalaengi (store bought), the sweet nuttiness of the ssamjang (store bought), and the sweet savoriness of the napa cabbage leaves (parboiled in salted water).

(For more details about the food, see WHAT)

(For more details about the venue, see WHERE IN KOREA)

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