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Bo ssäm


Ssäm means "wrapped"; a ssäm dish could be anything from this well-known version made with pork (though in Korea it's more often steamed) to one made with beef. Lettuce, cabbage and even seaweed are common wrappings; ssämjang chilli paste and kimchi as condiments are constants.

You'll need

1 kg piece pork belly, skin scored 2 tsp peanut oil 2 red butter lettuces or red baby cos, leaves separated   Ssämjang 2 tbsp doenjang (see note) 2 tbsp gochujang (see note) 40 gm onion (about 1/3 small), finely grated 1 tbsp rice wine 1½ tbsp honey 1 garlic clove, finely chopped 5 gm ginger (about 1cm piece), finely grated 1 small red chilli (optional), finely chopped 1 spring onion, thinly sliced

Method

  • 01
  • Preheat oven to 240C. Season pork generously with sea salt and place in a roasting pan. Rub with oil, roast until skin starts to crackle (20-30 minutes), reduce oven to 150C and roast, basting occasionally with pan juices, until cooked through (1-1½ hours). Stand for 10 minutes to rest, then thinly slice and arrange on a platter. Keep warm.
  • 02
  • Meanwhile, for ssämjang, combine ingredients and ½ tsp freshly ground pepper in a bowl and serve with pork and lettuce leaves for wrapping.

Note Doenjang (fermented soybean paste) and gochujang (fermented Korean chilli paste) are available from Asian grocers.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

American-style pale ale.

Featured in

Sep 2010

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