Tender slices of slow-simmered beef brisket wrapped in crisp salted napa cabbage leaves with raw garlic, fresh chili, and briny salted shrimp paste — a communal feast of contrasting textures and bold flavors.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large wooden platter
Garnishes: sliced garlic, chili slices, ssamjang
Accompaniments: saeujeot, kimchi, steamed rice, soju
Instructions
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1
Place beef brisket in a large pot with onion, garlic, doenjang, peppercorns, bay leaves, and instant coffee. Cover with water.
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2
Bring to a boil, then reduce to a gentle simmer. Cook for 1.5-2 hours until the meat is tender enough to slice but not falling apart.
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3
While meat cooks, separate napa cabbage leaves, sprinkle with salt, and let wilt for 30 minutes. Rinse briefly and pat dry.
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4
Remove the cooked brisket from the broth and let rest for 10 minutes. Slice against the grain into thin pieces.
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5
Arrange sliced meat on a platter with cabbage leaves, ssamjang, saeujeot, sliced garlic, and chilies on the side.
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6
To eat, place a slice of meat on a cabbage leaf, add a dab of ssamjang or saeujeot, garlic, and chili, then wrap and eat in one bite.
Did You Know?
Bossam is traditionally eaten during kimjang season (late November) when families gather to make the year's supply of kimchi — the freshly boiled meat is the reward for a long day of kimchi-making.
Chef's Notes
Equipment Tips
- large pot
- sharp knife
- cutting board
Garnishing
sliced garlic, chili slices, ssamjang
Accompaniments
saeujeot, kimchi, steamed rice, soju
The Story Behind 보쌈
Bossam, meaning "wrapped" or "bundled," dates to the Joseon Dynasty. The traditional version uses boiled meat wrapped in salted cabbage, embodying the Korean ssam (wrapping) culture. During kimjang, Korea's communal kimchi-making tradition recognized by UNESCO, bossam serves as the celebratory meal. The combination of tender meat with raw garlic, saeujeot, and fresh cabbage creates a symphony of flavors in every wrap.
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