The classic way to eat bo ssam is to top a lettuce leaf with a perilla leaf and then a piece of pork. Dab the pork with ssamjang, add a little of the kimchi, a tiny bit of salted shrimp, an oyster (why not?), and a bit of Scallion Salad. Wrap the whole thing into a
bundle and eat bent at the waist, since it’s guaranteed to be a delicious mess.
2 pounds boiled pork belly (from pork belly stock), cut into 1⁄3-inch-thick slices
1 bunch red or green leaf lettuce leaves
1 dozen perilla or shiso leaves
About 1⁄2 cup ssamjang
1 cup radish kimchi, storebought or homemade
1⁄4 cup Korean salted shrimp, drained
1 dozen freshly shucked oysters
Scallion Salad (see below)
For the Scallion Salad:
1 bunch scallions, shredded
1 teaspoon gochugaru (red pepper powder)
1 teaspoon fish sauce
1 1⁄2 teaspoons toasted sesame oil
2 teaspoons rice vinegar
For the scallion salad:
Place the scallions in a large bowl. Whisk together the remaining ingredients in a small bowl and pour over the scallions. Toss to combine. That’s it.
Reprinted from: The Kimchi Chronicles © 2011 by Marja Vongerichten. Permission granted by Rodale, Inc. Available wherever books are sold.