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Salted Shrimp Sauce, SaewooJeot-Jang

Salted shrimp

Tbs. Salted shrimp juice

[url href=”http://seonkyounglongest.com/wp-content/uploads/2014/11/Screen-Shot-2014-11-04-at-1.47.45-PM.png”][/url]

Tbs. sesame oil

Sesame seeds

Gochugaru, Korean red pepper flake

Green onion, finally chopped

In a small mixing bowl, add all ingredients and mix well. Keep in a refrigerator. [url href=&#8221;http://seonkyounglongest.com/wp-content/uploads/2014/11/Screen-Shot-2014-11-07-at-8.59.43-AM.png&#8221;][/url] [url href=&#8221;http://seonkyounglongest.com/wp-content/uploads/2014/11/Screen-Shot-2014-11-07-at-8.59.50-AM.png&#8221;][/url]

https://www.youtube.com/watch?v=TH0hz0y6wo8

Hi guys!

Today I’m sharing one of the true traditional Korean recipe! We call “Bossam”. Ssam means wrap and Bossam means wrap with lots of generous stuffing inside. Commonly, it serves with boiled meat: Suyuk. 

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Suyuk is one of Korean cooking techniques of cooking meat. “Su” means water and “Yuk” means meat in Chinese. Although Yuk mean is  meat, it commonly meant pork- which is most popular meat in Asia. 

In Korea when you order suyuk, mostly it’s either pork belly or pork shoulder/butt serves with a couple of dipping sauce and side dishes but no wrapping options.
So if you oder Bossam, mostly they serves Suyuk with wrapping vegetables and side dishes for wrapping. 
Everyone eats Bossam differently, so try different wrapping, filling, vegetables and sauces and find out your favorite!

But most importantly, have fun while experimenting of authentic Korean food in your kitchen!! 

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Step-by-Step Written Recipe:
http://seonkyounglongest.com/?p=2576

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Bossam (Boiled Pork- Suyuk; eaten with a salty sauce and wrapped in greens) Ingredients

Suyuk (Bolied meat/Meat cooked in flavored water):

1 1/2 lb. Pork belly, 2” to 2 1/2” thick 9” long (you can use short one, but make sure it’s 2”thick), skin on/off
6 cups cold water, enough to cover pork belly
10 cloves garlic, smashed
1/2 onion, quartered
1 Tbs. Black pepper corn
4 of 1/4” thin ginger slices
1/2 cup rice wine
1 tsp. salt

Radish Kimchi for Bossam: 
1 Korean radish(Moo) cut into 1/8” julienne (Approximately 6 cups)
2 Tbs. Kosher or flake sea salt
2 Tbs. Sugar
2 Tbs. White vinegar
5 Tbs. Gochugaru, Korean red pepper flakes
2 Tbs. Fish sauce
2 Tbs. Sugar
2 Cloves garlic, minced (Approximately 1 Tbs.)
4 Green onions, cut into lengthwise then cut 2” long pieces.
1 Asian pear, cut into 1/8” julienne (Approximately 3 cups)
1 Bunch of water parsley/water celery (Minari), cut into 2” long pieces, Optional
Raw oyster, Optional

Salted shrimp dipping sauce, SaewooJeot-Jang :
1 tsp. Salted shrimp
1 Tbs. Salted shrimp juice
1 Tbs. sesame oil
1 tsp. Sesame seeds
1 tsp. Gochugaru, Korean red pepper flake
1/2 Green onion, finally chopped

Must Bossam Assembling Side Dishes:
Bossam radish kimchi (recipe follow)
Salted shrimp dipping sauce, Saewoo-Jeot Jang (recipe follow)
Ssam Jang (Korean spicy bean paste dipping sauce)

Optional Bossam Assembling Side Dishes:
1/4 Napa cabbage, salted with 1/4 cup kosher or flake sea salt for an hour, rinse throughly and drained (for wrap)
Green lettuce leaves (for warp)
Wild sesame leaves (for warp)
Fresh wide rice noodle(for wrap)
Sliced garlic 
Sliced chili
Cucumber sticks
Carrot sticks

salted shrimp sauce, saewoojeot-jang

Author : Seonkyoung Longest

Ingredients

Instructions

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