Pork Wraps (Bo-Ssam) Recipe by Maangchi

maangchi.com

Chef Hef

subheading: For cabbage:

1 pound napa cabbage leaves, washed and drained

¼ cup sugar

¼ cup white vinegar

1 tablespoon kosher salt

¾ cup water

subheading: For pork:

3 pounds pork belly (or pork shoulder), rinsed and drained

1 large onion, cut into quarters or sliced

3 to 4 green onion stalks

2 tablespoons ginger, sliced thinly

12 garlic cloves, also sliced garlic

2 tablespoons Korean fermented soybean paste (doenjang)

1 tablespoon brown sugar

20 to 30 black peppercorns

Jalapeños, sliced

1 tablespoon instant hazelnut-flavored coffee

10 cups water

1 pound Korean radish (or daikon), peeled and washed

2 teaspoons kosher salt

2 tablespoons fish sauce

2 teaspoons sugar

3 garlic cloves, minced

1 green onion, chopped

8 ounces frozen shucked oysters, thawed out in the fridge for an hour

¼ cup plus 2 tablespoons Korean hot pepper flakes (gochugaru)

1 tablespoon toasted sesame seeds

subheading: For shrimp sauce:

1 tablespoon saeujeot (fermented salted shrimp)

1 teaspoon sugar

1 teaspoon Korean hot pepper flakes (gochugaru)

1 green onion, chopped

1 garlic clove, minced

2 tablespoon water

a pinch of toasted sesame seeds

Note: Ingredients may have been altered from the original.

Directions at maangchi.com

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