Bo ssäm

AT A GLANCE

  • Serves 6 people

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.

  • 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
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.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LYNSEY FRYERS-HEDRICK AND LISA FEATHERBY

Drinking Suggestion:

AMERICAN-STYLE PALE ALE. , suggested by MAX ALLEN

FEATURED IN

Sep 2010

Sep 2010

View Full Site