As a premium dish hailing from the Gaeseong region in North Korea, bossam-kimchi is also known as bokimchi in the northern city. The kimchi is unique as seasoned fillings are wrapped in cabbage leaves, similar to the way things were wrapped with the traditional wrapping cloth bojagi. It’s best to use Gaeseong cabbage leaves which are longer and wider than those from other regions because they are more appropriate to wrap around a mixture of various ingredients. Bossam-kimchi stuffed with all sorts of seasoned delicacies is well-known for its great nutritional benefits as well as the savory taste. It was a rather haute cuisine that was usually prepared for parties or special occasions and for hosting guests.

Main Ingredients :
2 kg (1 head) napa cabbage, 2 l water, 1.5 cups coarse salt
Filling ingredients: 500 g Korean radish (2 tbsp coarse salt) 1/4 Korean pear, 30g small green onions, 50g water parsley, 50g garlic, 50g shrimps, 50g squid, 50g small octopus, 50g fresh oysters, 1 abalone, 5 jujubes, 5 chestnuts, 10 g pine nuts, 2 red peppers

Spices :
Seasoning spices: 3 tbsp fine chili powder, 2 tbsp anchovy sauce, 2 tbsp salted baby shrimps, 1/2 cup kelp water, 3 tbsp crushed garlic, 2 tsp minced ginger, 2 tbsp onion juice



☑ Remove the head of the cabbage and only use the leaves.
☑ When you’re brining the napa cabbage leaves, don’t sprinkle coarse salt directly onto the vegetable. First mix up some salt water and marinate the vegetable.
☑ Brining napa cabbage is an effective way to store food and prevent it from going bad.
☑ Since the bossam-kimchi is stored for a long period, use fresh seafood. Don’t use frozen ingredients.
☑ Place the pieces of kelp in tepid water for about 30 minutes to an hour to make kelp water.


Kim Su-jin: Hansik Researcher

- Director of Association for Research on Taste of Korea
- Head Director of Food & Culture Korea Academy
- Nation’s First Film Food Director
(Major works: “Ssanghwajeom”, “The Painter of Wind”, “King and the Clown”, “Best Chef”)