Bossam Kimchi: A Rich and Flavorful Special Kimchi
Homemade Bossam Kimchi Made Easy and Delicious!
Create a delightful Bossam Kimchi with a whole head of napa cabbage. Its deep, rich flavor is perfect, and it’s also excellent when using leftover kimchi seasoning from the Kimjang season. Try adding blended fruits or sweetness for an even more special taste. This recipe is a perfect match for succulent boiled pork (Bossam) and you can even watch it in video format! (https://youtu.be/eMjQT5jE6-8)
Kimchi Ingredients- 1 head of napa cabbage
- 1/2 Korean radish
- 1 handful of green onions (approx. 60g)
- 1 apple
- 1 Korean persimmon
- 50g minced garlic
- 1/3 Tbsp minced ginger
- 1 Tbsp salted shrimp
- 1/2 cup glutinous rice paste
- 1/2 cup fish sauce
- 1.5 cups gochugaru (Korean chili flakes)
- Sesame seeds, to taste
- 2 Tbsp rice syrup or plum extract
Cooking Instructions
Step 1
Prepare the Napa Cabbage: Remove any tough outer leaves from the cabbage. Cut off the base generously. Gently separate the leaves one by one. Set aside any short, firm inner leaves for other dishes.
Step 2
Salting the Cabbage: Dissolve about a handful of salt in 1 liter of water to make a brine. Evenly sprinkle the brine over the separated cabbage leaves. For the stem parts, generously pour about two handfuls of brine and let it salt sufficiently. Let it salt for at least 2-3 hours until the leaves wilt.
Step 3
Salting the Radish: Slice the Korean radish into slightly thick strips, about 0.5 cm thick. Sprinkle about a handful of salt over the sliced radish and let it salt for 15-20 minutes.
Step 4
Prepare Fruits and Green Onions: Peel the apple and persimmon, remove the seeds, and finely julienne them. Wash the green onions and cut them into 3-4 cm lengths.
Step 5
Squeeze Water from Radish: Once the salted radish is tender enough to bend slightly, rinse it once under running water. Place the radish in a clean cloth (like cheesecloth or a thin kitchen towel) and squeeze out as much water as possible. This step is crucial for a crisp texture.
Step 6
Rinse the Cabbage: Check if the stems of the salted cabbage leaves are tender and flexible. If they are, rinse them thoroughly under cold running water about 3 times to remove excess salt. Drain well in a colander.
Step 7
Squeeze Cabbage Leaves: Gently squeeze out any remaining water from the cabbage leaves with your hands. Be careful not to squeeze too hard, as this might tear the leaves.
Step 8
Make the Filling and Mix: In a bowl, combine the squeezed radish, julienned apple and persimmon, and chopped green onions. Add the minced garlic, minced ginger, salted shrimp, glutinous rice paste, fish sauce, gochugaru, and rice syrup (or plum extract). Mix everything gently with your hands until well combined. Taste and adjust seasoning with more salted shrimp or fish sauce if needed.
Step 9
Bossam Radish Kimchi Complete: This filling itself makes a wonderful Bossam radish kimchi. It’s incredibly delicious when served with Bossam.
Step 10
Garnish and Plate: Sprinkle toasted sesame seeds over the finished Bossam kimchi. Serving it attractively will make it taste even better than store-bought Bossam kimchi.
Step 11
Stuff the Cabbage: Generously fill the softened napa cabbage leaves with the prepared kimchi filling. Neatly wrap the filling with the cabbage leaves, as shown in the picture.
Step 12
Apply Outer Seasoning: Lightly spread some of the remaining kimchi seasoning on the outside of the rolled cabbage for an appealing appearance.
Step 13
Store and Serve: You can enjoy the Bossam kimchi immediately, or refrigerate it to let the flavors meld. Before serving, take it out of the container, cut it into bite-sized pieces, and enjoy your delicious and bountiful Bossam Kimchi.
