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보쌈bo·ssam · Bossam
Boiled pork sliced thin and wrapped in a cabbage leaf with kimchi seasoning or spicy radish.
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것The deal
보쌈 (bo·ssam) is pork belly or shoulder simmered until tender, sliced thin and eaten with kimchi seasoning, often with a spicy radish salad beside it (Visit Korea). The 쌈 (ssam) is the wrap: a leaf of salted cabbage or lettuce, a slice of pork, a pinch of the seasoning, one bite.
More about it
Winter adds oysters. 원할머니보쌈 by Hongik University station serves 어리굴보쌈 (eo·ri·gul·bo·ssam) in the cold months, oysters seasoned and cooked alongside the pork. The branch at 10 Yanghwa-ro 18an-gil, Mapo-gu, is open 11:00 to midnight all year, with 족발 and spicy buckwheat noodles on the same menu.
In Busan the boiled pork turns up next to 돼지국밥 as 수육백반 (su·yuk·baek·ban), thick slices with fried kimchi and a bowl of broth, eaten in wraps the same way (Visit Busan).
하는 법How to
Order 모듬보쌈 (mo·deum·bo·ssam), the mixed platter, for the table. Lay a leaf flat, add pork and a little kimchi or radish, close it and eat it in one.
말Lines
Say this
보쌈 하나랑 막국수 하나요.
One bossam and one makguksu.
You will hear
겨울에는 어리굴보쌈도 돼요.
In winter we do the oyster one too.
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