Repurposed Holiday Dish: Delicious Bossam Kimchi Wraps
Reimagining Holiday Food – Bossam Kimchi Wraps!
Today, I’m creatively reusing the pork bossam (boiled pork belly) that was prepared for the ancestral rites table this morning. This recipe transforms leftover boiled pork into a delightful and easy-to-make Bossam Kimchi Wrap, perfect for a hearty breakfast or an impressive appetizer.
Main Ingredients- Boiled pork from holiday meal
- Broth from boiling the pork
Ingredients for Re-boiling (or Warming) Pork- 1 Tbsp soy sauce for soup
- Ginger (sliced or whole)
- Whole garlic cloves
- 1 Bay leaf
- 1 Tbsp soy sauce for soup
- Ginger (sliced or whole)
- Whole garlic cloves
- 1 Bay leaf
Cooking Instructions
Step 1
In a pressure cooker, combine the leftover boiled pork and the broth used for boiling it. If you initially boiled the pork with 1 tablespoon of soy sauce for soup, ginger, whole garlic cloves, and a bay leaf, you can reuse this flavorful broth without adding extra seasoning. If you’re just warming the pork, you can do so without the broth if preferred.
Step 2
Bring the pressure cooker to a boil and let it whistle about 10 times. Then, turn off the heat. Wait until the steam has completely escaped before carefully opening the lid.
Step 3
Once removed from the pressure cooker, the pork will be hot. Let it cool slightly at room temperature for a few minutes. Cutting the pork while it’s too hot can make it difficult to get clean slices.
Step 4
Slice the slightly cooled pork into bite-sized pieces that are easy to eat. They should be perfect for little hands to grab (my son couldn’t resist and grabbed a few!) and ideal for wrapping with kimchi.
Step 5
Arrange the sliced bossam onto a serving plate. Your delicious Bossam Kimchi Wraps are now ready to be enjoyed! Serve with kimchi, pickled radishes, ssamjang (dipping paste), and other accompaniments for a complete and satisfying meal.
