{{Short description|Korean boiled pork wraps}} {{italic title}} {{Infobox food | name = ''Bossam'' | image = KOCIS BOSSAM, napa wraps with pork (4618280268).jpg | caption = | alternate_name = | country = Korea | region = | national_cuisine = Korean cuisine | creator = | year = | mintime = | maxtime = | type = | course = | served = | main_ingredient = Pork shoulder, belly, or hand | minor_ingredient = | variations = | serving_size = | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = | module = {{Infobox Korean name/auto | child = yes | hangul = 보쌈 | hanja = 褓쌈 | ipa = {{ipa|po.s͈am}} }} }} '''''Bossam''''' ({{Korean|hangul=보쌈}}) is a pork dish in Korean cuisine. It usually consists of pork belly that is boiled in spices and thinly sliced.<ref name="Sifton">{{Cite news|url=https://www.nytimes.com/2012/01/15/magazine/the-bo-ssam-miracle.html|title=The Bo Ssam Miracle|last=Sifton|first=Sam|date=12 January 2012|work=The New York Times|access-date=5 April 2013}}</ref> The meat is served with side dishes such as spicy radish salad, sliced raw garlic, ''ssamjang'' (wrap sauce), ''saeu-jeot'' (salted shrimp), kimchi, and ''ssam'' (wrap) vegetables such as lettuce, ''kkaennip'' (perilla leaves), and inner leaves of a napa cabbage.<ref name="KFF">{{Cite web|url=http://www.hansik.org/kr/board.do?cmd=view&bbs_id=017&menu=PKR4040000&lang=kr&art_id=43394|title=bossam|website=Korean Food Foundation|language=ko|script-title=ko:보쌈|access-date=27 May 2017}}{{Dead link|date=October 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref><ref name="Jung">{{Cite news|url=http://travel.cnn.com/seoul/eat/5-korean-ways-eat-pig-231893/|title=5 Korean ways to eat a pig|last=Jung|first=Alex|date=11 November 2011|work=CNN|access-date=11 April 2012}}</ref>
''Bossam'' is a popular dish in South Korea, often served as ''anju'' (i.e. food accompanying alcoholic drinks).<ref name="Lee">{{Cite news|url=http://www.latimes.com/food/dailydish/la-dd-mr-bossam-20150428-story.html|title=Koreatown's Mr. Bossam serves bossam -- and spicy ribs with cheesy corn|last=Lee|first=Cecilia Hae-Jin|date=29 April 2015|work=Los Angeles Times|access-date=27 May 2017}}</ref> To eat, the meat and side dishes are wrapped together in ''ssam'' vegetables, hence the literal meaning of ''bossam'': "wrapped" or "packaged".
== History == ''Bossam'' is traditionally linked with the process of ''gimjang'', during which large quantities of kimchi are prepared for winters.<ref name="SMG">{{Cite web|url=http://english.visitseoul.net/eat/Jongno-3sam-gas-Gul-Bossam-Alley2_/12926|title=Jongno 3(sam)-ga`s Gul Bossam Alley|date=28 November 2011|website=Visit Seoul|publisher=Seoul Metropolitan Government|access-date=16 April 2013}}</ref> To ensure the commitment of the workers during this labor-intensive process, ''yangban'' (scholar-gentry of the Joseon era) would deliver a pig for a feast.<ref name="SMG" /> The workers would enjoy boiled pork with some of their newly made kimchi, which, being early in the fermentation process, was a fresh and crispy complement to the soft pork of ''bossam''.<ref name="SMG" />
== Preparation == Although beef can also be used, pork is preferred for ''bossam''.<ref name="Doo">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000934021|title=bossam|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:보쌈|access-date=27 May 2017}}</ref> In the case of pork, pork neck is less fat and lighter than pork belly, so it is better to make bossam.<ref>{{Cite web|script-title=ko:보쌈|url=https://terms.naver.com/entry.naver?cid=40942&docId=1286422&categoryId=32136|access-date=2021-06-07|website=terms.naver.com|language=ko}}</ref> The meat is tied with kitchen twine to hold its shape, and boiled in a broth that contains star anise, ginger, white part and root of scallion, garlic, ''doenjang'' (soybean paste), coffee powder, tea leaves, and so on, to reduce the gaminess.<ref name="Doo" /> When cooked, it is rinsed with cold water, untied, and pressed lightly in a cotton cloth to maintain its shape.<ref name="Doo" /> When cooled, the meat is sliced into pieces of about {{Convert|0.3|cm}} and served with varieties of side dishes, typically including spicy radish salad similar to the kimchi filling, inner leaves of napa cabbages, and freshly made ''baechu-kimchi'' (napa cabbage kimchi).<ref name="Doo" />
If the meat is served with fresh raw oyster, the dish is called ''gul-bossam'' ({{lang|ko|굴보쌈}}; "oyster ''bossam''").<ref name="SMG" />
== Gallery == <gallery mode="packed" widths="140px" heights="140px"> Korea-Gangneung-Suyuk-Steamed pork-01.jpg 2015년 11월 강원도 동해시 마당쇠보쌈 20151108 DSC04851.JPG Korean cuisine-Bossam-01.jpg File:Bossam and jokbal.jpg|With ''jokbal'' KOCIS BOSSAM, napa wraps with pork (4617666185).jpg|''Gul-bossam'' (''bossam'' with oysters) Napa Wraps with Pork.jpg|''Bossam'' table with ''banchan'' (side dishes) </gallery>
== See also == {{Portal|Food|South Korea}} * {{ill|Bún đậu mắm tôm|vi}} * ''Jokbal'' * ''Ssam''
== References == {{reflist|30em}}
==External links== *{{Commons category-inline|Bossam}}
Category:Korean pork dishes