Jeyuk-bossam (제육보쌈)  open the window of AOD


Main Ingredients :
500g pork belly, 1/4 napa cabbage, 500g white radish, 10 tbsp salt, 70g small green onion, 5 chestnuts, 1/2 Korean pear, 50g water parsley
Ingredients for boiling the pork: 1/2 apple, 5 cloves garlic, 70 g scallions, 1 onion, 1 tbsp soy bean paste, 20 peppercorns

Spices :
Seasoning spices for radish kimchi: 300 g fresh oysters, 5 tbsp chili powder, 3 tbsp anchovy sauce, 3 tbsp minced garlic, 1.5 tbsp sugar, 1 tbsp salt, 1 tbsp sesame seeds
The term “jeyuk” is an ed form of “jeoyuk” for the sake of easier pronunciation. The word “jeo” means “pig” in Chinese characters. Jeyuk-bossam are pork slices with seasoned kimchi fillings wrapped in greens. It’s a traditional Korean pork recipe that represents the perfect harmony between boiled or steamed fat-free pork and freshly-mixed seasoned kimchi fillings. The dish is familiar to locals as most households usually prepare boiled pork, brined napa cabbage leaves, and seasoned kimchi fillings during kimjang, the tradition of kimchi-making in large quantities for the winter.

Direction :

Boil pork belly chunk in a pot with 3 liters of water and other spice ingredients except for soy bean paste for about 30 minutes. Then add the paste and simmer for another 20 minutes. Take out the meat and wrap it with a damp cotton cloth to prevent the surface of the pork from drying.

Brining napa cabbage: Brine the napa cabbage in salt water made with 4 cups of water and 7 tablespoons of salt for about half a day. Turn them from time to time. Rinse in cold water 3 or 4 times, and squeeze out the water by hand.

Julienne white radish into 0.3-cm-thick, 4-to-5-cm-long strips. Sprinkle 3 tablespoons of salt over them and marinate for about an hour. Rinse in cold water and squeeze it out.

Trimming ingredients for radish kimchi: Cut small green onions and water parsley into 4-to-5-cm-long pieces; prepare thin chestnut slices; and julienne the Korean pear into the same size as radish strips.

Seasoned radish kimchi for bossam: In a big bowl, put in marinated radish strips and all other vegetable pieces with the spices, but hold out with the fresh oysters. Mix well and finally add the oysters at the end.

Present pork slices, bossam radish kimchi, and brined napa cabbage on a large plate.

☑ Use pork belly or shank when preparing jeyuk-bossam. If you must replace the pork with beef, use shank meat.
☑ Soy bean paste removes unpleasant pork smell and also adds flavor to the meat. But if the meat is cooked with the sauce for too long, the meat will be discolored and become salty. So, add soy bean paste later.
☑ Cooked meat should be taken out as soon as it’s done to prevent it overcooking in the hot water. Cover with a damp cotton cloth or paper towel.
☑ When mixing radish kimchi ingredients for bossam, add fresh oysters at the last stage to maintain the shape of the tender seafood.
Seon Dong-juHead Chef of the Menu Development & Consulting Division of CJ Freshway

Head Chef of the Menu Development & Consulting Division of CJ Freshway
Head Instructor of CJ Cooks / Host of Hansik Cooking Class
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