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Bossam
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| Place of origin | Korea |
|---|---|
| Associated cuisine | Korean cuisine |
| Main ingredients | Pork shoulder, belly, or hand |
| Korean name | |
| Hangul | 보쌈 |
|---|---|
| Hanja | 褓쌈 |
| Revised Romanization | bossam |
| McCune–Reischauer | possam |
| IPA | [po.s͈am] |
Bossam (Korean: 보쌈) is a pork dish in Korean cuisine. It usually consists of pork shoulder that is boiled in spices and thinly sliced.[1] 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.[2][3]
Bossam is a popular dish in South Korea, often served as anju (i.e. food accompanying alcoholic drinks).[4] To eat, the meat and side dishes are wrapped together in ssam vegetables, hence the literal meaning of bossam: "wrapped" or "packaged".
- ^ Sifton, Sam (12 January 2012). "The Bo Ssam Miracle". The New York Times. Retrieved 5 April 2013.
- ^ "bossam" 보쌈. Korean Food Foundation (in Korean). Retrieved 27 May 2017.[permanent dead link]
- ^ Jung, Alex (11 November 2011). "5 Korean ways to eat a pig". CNN. Retrieved 11 April 2012.
- ^ Lee, Cecilia Hae-Jin (29 April 2015). "Koreatown's Mr. Bossam serves bossam -- and spicy ribs with cheesy corn". Los Angeles Times. Retrieved 27 May 2017.
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