🥬 Bossam with fresh kimchi and oysters

Name: Bossam with fresh kimchi and oysters
Total time: 120 min
Yield: 4
Cuisine: South Korea
Ingredients: 1 kg pork belly, in one piece; 1 onion, 6 garlic cloves and 3 cm ginger for the pot; ½ napa cabbage (about 800 g), plus 2 tbsp coarse salt; 3 tbsp gochugaru (Korean chilli flakes); 4 garlic cloves, crushed, and 1 tsp grated ginger; 1 tbsp salted fermented shrimp (saeujeot), chopped; 1 tsp sugar and 3 spring onions, sliced; 200 g fresh shucked oysters

Origin: South Korea

475kcal

per serving · 250 g

190kcal

per 100 g

32 gProtein13 g / 100 g

35 gFat14 g / 100 g

8 gCarbs3 g / 100 g

This bossam pairs thin slices of boiled pork belly with a freshly mixed napa cabbage kimchi, bright red with gochugaru chilli and garlic and seasoned with salted fermented shrimp, with raw oysters folded through. The soft, mild pork balances the spicy, briny cabbage and the cool oysters. Everything is wrapped in cabbage leaves and eaten in one bite.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly3 g carbs per 100 g

✓

High protein13 g protein per 100 g — 27% of the calories

Not vegetarianbecause of: pork belly, oysters, salted shrimp

Not veganbecause of: pork belly, oysters, salted shrimp

Contains porkbecause of: pork belly

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Fish ⚠ Soy ⚠ Molluscs

What it is made of

pork bellyoystersnapa cabbagegarlicgochugarusalted shrimp

Recipe

4 servings120 min

Ingredients

1 kg pork belly, in one piece
1 onion, 6 garlic cloves and 3 cm ginger for the pot
½ napa cabbage (about 800 g), plus 2 tbsp coarse salt
3 tbsp gochugaru (Korean chilli flakes)
4 garlic cloves, crushed, and 1 tsp grated ginger
1 tbsp salted fermented shrimp (saeujeot), chopped
1 tsp sugar and 3 spring onions, sliced
200 g fresh shucked oysters

Method

Simmer the pork with the onion, garlic and ginger in water to cover for 50–60 minutes until tender.
Meanwhile cut the cabbage into bite-sized pieces, toss with the salt, leave for 1 hour, then rinse and drain well; keep a few inner leaves whole for wrapping.
Mix the gochugaru, crushed garlic, ginger, salted shrimp, sugar and spring onions into a paste and toss with the cabbage.
Rinse the oysters gently in salted water, drain and fold them into the kimchi just before serving.
Slice the pork 5 mm thick and serve with the fresh kimchi and cabbage leaves for wrapping.

How to make it lighter

Fill the wraps with more cabbage and oysters and fewer slices of pork belly — the cabbage and oysters are much lighter.
Trim the thickest fat from the pork belly before slicing.
Salted shrimp is very salty, so a little goes a long way; drink water alongside.

History

Boiled pork with fresh kimchi and oysters is the traditional meal of kimjang, the late-autumn custom of making the winter’s kimchi together, which falls in oyster season. Today it is a popular sharing platter in Korean restaurants.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Bossam with fresh kimchi and oysters and every other dish, with calories and macros for each. Ate only half? Slide it.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →