14.135 Garlic Bossam

Cycle 14 – Item 135

20 (Sat) May 2023

Garlic Bossam


by me

at home

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

with the Family

Earlier in the day, I’d sent IZ to the supermarket to buy garlic – I failed to specify the form or amount – and he returned with a huge bag of peeled garlic cloves.  When I looked at him with a “WTF?” look on my face, he was like, “Well, I don’t know!”

87 cloves, just enough to cover the top.

So I made bossam, using my standard scallion-steam technique (see 2.222 Bossam (with recipe)), and added about half of the garlic cloves.

Maybe I should’ve (lightly) crushed the cloves to release more flavor.

It turned out okay.  While the meat did have a hint of garlic, I had expected more of a garlic explosion.

First time in recent memory that I’ve prepared a full spread, from scratch.

Now I have to figure out something to do with the other half of the bag.

(See also HANSIK)

2 thoughts on “14.135 Garlic Bossam

    1. Nancy, always reliable to come up with a culinary term … though would this qualify as a confit, which I’ve always regarded as an oil thing?

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