Photograph of the finished Gul bossam

Korea · Hàu cuốn thịt luộc kim chi Gul bossam

Gul bossam

1 hr 40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh oysters Fresh oysters 1.6 lb
  • Photograph of Pork belly Pork belly 2.2 lb
  • Photograph of Chinese cabbage Chinese cabbage 1.8 lb
  • Photograph of White radish White radish 1.1 lb
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 3.5 oz
  • Photograph of Korean soybean paste (doenjang) Korean soybean paste (doenjang) 3.5 oz
  • Photograph of Ginger Ginger 2.1 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Boil pork belly with doenjang, ginger, and garlic for 55 minutes, then let it cool for 10 minutes and slice it into 4 mm thick slices.
  2. 2 Toss shredded radishes with salt for 20 minutes, drain well, then mix with gochugaru (fermented pork), garlic, fish sauce, and green onions to make fresh kimchi.
  3. 3 Gently rinse the oysters in lightly salted water, then let them drain in a colander for 15 minutes.
  4. 4 Oysters are not blanched; this dish uses raw oysters, so they must be very fresh and cold.
  5. 5 Blanch the Chinese cabbage leaves for 90 seconds until soft and pliable, then drain well.
  6. 6 Wrap a cabbage leaf around a slice of meat, radish kimchi, and fresh oyster, then eat the whole thing.

With an appliance

  • Pressure cooker 50 min

    Replace step 1: high-pressure boiling of pork belly for 22 minutes, then release the pressure naturally; the steps with oysters and fresh kimchi remain unchanged.

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