Cycle 14 – Item 248
10 (Sun) September 2023
Bossam with Kimchi Sok
3.0
by me
at home
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with IZ
When I make bossam, an essential side dish is mumalaengi muchim (dried radish strips, seasoned with red chili powder, sugar, garlic, etc – to be featured in its own post someday), which is always shown in photos and mentioned in passing but never really emphasized (see most recently 14.227 Garlic-Ginger Bossam). Kinda like kimchi, it provides a spicy-sweet counterpoint to the richness of the pork belly, as well as crunch to offset the meat’s squishiness.
Didn’t have any on hand, didn’t feel like making a trip to the store, so I improvised with the leftover bits of kimchi stuffing (sok), which consists primarily of julienned radish, adding sugar and sesame oil.
It sorta worked.
(See also GLOBAL FOOD GLOSSARY)