Bossam Recipe (with Video)

Musaengchae (Korean radish salad)
1. Peel and cut radish into matchsticks (I cut mine pretty thick, but cut it however you liked to eat it).
2. Salt radish and let the excess water drain for 30 minutes.
3. Squeeze out any extra liquid and do not rinse.
4. Toss scallions, garlic, gochugaru, sugar, fish sauce, and sesame seeds with the radish in a bowl.
Ssamjang
1. Mince garlic, dice onions, and chop scallions.
2. Combine all ingredients: doenjang, gochujang, honey, sesame oil, sesame seeds, and the chopped ingredients.
3. If you would like a more runny consistency, add a splash of water!
Shrimp sauce
1. Mince garlic and chop scallions.
2. Combine all ingredients: sugar, sesame seeds, gochugaru, and water with your chopped ingredients.
Cabbage
1. Separate napa cabbage into multiple pieces.
2. Rinse and drain.
3. Mix together sugar, vinegar, salt, and hot water.
4. Pour mixture over the cabbage in a bowl.
5. Pour cold water over it.
6. Let the cabbage sit for 20ish minute and flip it over so the cabbage brines evenly. Keep flipping ever 15 minutes for 2 hours or longer. (Longer the better, flavor!!)
7. Remove excess liquid by squeezing each cabbage piece and keep it in the fridge until you’re ready to eat!
Pork
1. Remove skin from garlic, cut ginger into slices, and cut scallion into 3 sections.
2. Add pork belly, garlic, ginger, scallions, peppercorns, bay leaves, coffee, doenjang, salt, brown sugar, soju, and enough water to cover the pot.
3. Cover and bring the pot to a boil. Turn the heat to medium and cook for 1 hour. After that one hour, bring the heat to low and simmer for 15 more minutes.
4. Remove the pork from the pot and into a cold water bath.
5. Cut into your desired thickness.
6. Serve with cabbage, perilla leaf, pork, ssamjang/shrimp sauce, garlic, and jalapeño for the perfect bite!