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Korean Traditional Dish – A Plate of Tenderly Boiled and Sliced Pork Bossam
Bossam is one of Korea’s most beloved traditional dishes, enjoyed with kimchi. The glistening slices of boiled pork, lightly topped with roasted sesame seeds, offer a mild yet comforting flavor that reflects the warmth of Korean home cooking. |
Korean Traditional Dish Bossam: A Signature Pork Wrap Born from Kimchi
Introduction: A Signature of Korea’s “Wrapping Culture” — and the Story Behind Its Name
Dear readers,
Hello! Today, I would like to introduce one of Korea’s most beloved traditional dishes — Bossam.
Let’s dive right in.
Every Korean dish carries not only flavor but also a story and cultural meaning.
Among them, Bossam (보쌈) stands out as a representative dish that harmoniously combines warm boiled pork, crisp vegetables, and flavorful kimchi.
But here’s an interesting fact:
Although most people today think of Bossam as a boiled pork dish, the word “Bossam” originally referred to a type of kimchi.
In other words, the term once described kimchi, not meat.
Over time, as people began enjoying kimchi wrapped with pork, the meaning of the word gradually changed — giving birth to the Bossam we know today.
To distinguish the original version, that kimchi is now called Bossam Kimchi.
In this article, I’ll help readers who are new to Korean cuisine understand not only what Bossam is, but also its history, cultural significance, preparation methods, and the spirit of sharing that it embodies.
1. What Is Bossam?
A signature Korean dish born from the word “to wrap”
Today’s Bossam is a dish where boiled pork is wrapped in salted cabbage leaves, lettuce, or perilla leaves, often with spicy radish salad, kimchi, garlic, chili, salted shrimp, or ssamjang (spicy soybean paste).
Everything is wrapped together and eaten in one satisfying bite.
The word Bossam comes from the Korean verb ssada (싸다), meaning “to wrap,” combined with bo (보), meaning “cloth” or “cover.”
So, linguistically, the word itself embodies the idea of “wrapping” or “embracing.”
However, Bossam did not originally refer to meat.
During the Joseon Dynasty, Bossam meant a special type of kimchi — cabbage leaves carefully wrapped around seasoned fillings, known as Bossam Kimchi.
As time passed, people began to eat freshly made kimchi with boiled pork during kimjang (the annual kimchi-making season), and gradually the word Bossam shifted to refer to the meat dish itself.
The original kimchi then became known as Bossam Kimchi.
In short:
| Period | Meaning of “Bossam” |
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| Past | A type of kimchi (Bossam Kimchi) |
| Present | A dish of boiled pork wrapped in leaves |
This evolution beautifully illustrates how Korean food culture has adapted and evolved with the times.
2. The History of Bossam
A communal dish born from kimjang — the traditional kimchi-making season
The history of Bossam is closely tied to kimjang, the communal process of preparing large quantities of kimchi for winter.
In the old days, families and neighbors would gather to make kimchi together.
After the hard work was done, the host would serve warm boiled pork with freshly made kimchi to thank everyone for their effort.
At this moment, the kimchi was barely fermented — crunchy and mildly seasoned — while the pork was tender and warm.
The combination of these two created what we now recognize as the earliest form of Bossam.
Therefore, Bossam was more than just a delicious meal.
It symbolized gratitude, community, and the warmth of sharing.
Even today, Bossam is often enjoyed during family gatherings, celebrations, or year-end dinners, continuing that spirit of togetherness.
3. From Kimchi to Pork — The Evolution of a Name
Originally, Bossam meant Bossam Kimchi.
However, as the custom of eating boiled pork with kimchi after kimjang became widespread, people began associating the name with the pork dish instead.
Thus, the meaning shifted from wrapped kimchi to wrapped pork.
Today, Bossam restaurants typically serve boiled pork belly, shoulder, or neck meat alongside side dishes such as spicy radish salad, salted cabbage leaves, fresh kimchi, salted shrimp, garlic, and chili.
In essence, even in modern Bossam, kimchi and the act of wrapping remain at the heart of the dish.
4. Modern Bossam Culture
A traditional flavor that has become a beloved dining-out dish
In modern Korea, Bossam has become a popular restaurant dish enjoyed throughout the year — especially during cold seasons or after kimjang.
It’s also a favorite companion to traditional Korean liquors like soju and makgeolli.
There are many regional variations, but one of the most famous is Gul Bossam (Oyster Bossam), featuring fresh oysters wrapped with pork and kimchi — a winter delicacy loved for its ocean-fresh flavor.
More than just a meal, Bossam reflects seasonal change and the warmth of human connection in every bite.
5. How Bossam Is Served and Eaten
A typical Bossam meal includes:
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Thinly sliced warm boiled pork
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Salted cabbage leaves, lettuce, or perilla leaves for wrapping
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Spicy radish salad (musaengchae)
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Salted shrimp or ssamjang
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Garlic, chili, and sometimes fresh oysters
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Side dishes like kimchi, seasoned vegetables, and jeotgal (fermented seafood)
How to eat it:
Take a leaf of cabbage or lettuce, place a slice of pork on it, add a bit of radish salad or kimchi, a dab of ssamjang or salted shrimp, and top it with a slice of garlic or chili.
Then wrap it all up and enjoy it in one bite.
This simple act of wrapping and eating defines what Bossam truly is — a dish named after the very way it’s eaten.
6. The Meaning of Bossam Kimchi
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Making Bossam Kimchi – A traditional Korean kimchi made by carefully seasoning salted cabbage. Known as the original form of bossam, it features fresh ingredients and a rich, deep flavor.
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The original Bossam — a culinary art form
Bossam Kimchi originated from Kaesong (now in North Korea) and was considered a luxurious delicacy.
It was made by wrapping seasoned fillings of radish, chestnuts, jujubes, and pine nuts in salted cabbage leaves — a process requiring great care and skill.
During the Joseon Dynasty, it was often served in royal courts or noble households to honor special guests.
Thus, Bossam Kimchi was regarded not merely as a side dish, but as an artistic and ceremonial food.
Modern Bossam restaurants still serve a version of this kimchi — though usually a simpler, quickly seasoned form meant to complement the meat.
If the traditional version was royal kimchi, today’s is its everyday counterpart.
Still, both share the same essential trait: seasoned fillings wrapped inside salted cabbage leaves.
7. The Harmony of Flavors
The true charm of Bossam lies in its balance and harmony:
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The boiled pork is tender and savory, with just the right amount of fat.
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The salted cabbage is mildly salty and moist, cutting through the richness of the meat.
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The radish salad and kimchi add a refreshing, spicy tang.
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The salted shrimp and ssamjang provide an umami depth that completes the flavor.
Together, these elements create a perfect balance of soft and crisp, savory and spicy, rich and refreshing — a harmony that explains why Bossam remains loved across generations.
8. The Cultural Meaning of Bossam
A dish that embodies sharing, gratitude, and the Korean spirit
Bossam is not just about taste.
It represents togetherness, appreciation, and the rhythm of the seasons.
When families and neighbors sat around after kimjang, wrapping a slice of warm pork with freshly made kimchi, it wasn’t merely a meal — it was a celebration.
That moment of sharing remains alive today, making Bossam a dish filled with jeong — the deep warmth and affection unique to Korean culture.
Bossam also captures the essence of Korean cuisine itself:
the harmony of meat, vegetables, fermented foods, and the spirit of sharing.
Conclusion: A Dish Born from Kimchi — and Still Perfect with It
Although Bossam is now known as a pork dish, its roots lie firmly in kimchi.
Its name may have changed, but it still shines most brightly when enjoyed together with kimchi.
When tender pork, crisp cabbage, and spicy kimchi meet in a single bite, the true meaning of Bossam comes to life.
The message I wish to leave you with is simple:
Bossam is not just a meat dish — it is a food born from kimchi, and completed by kimchi.
So, if you ever visit Korea, I warmly recommend trying Bossam.
In that one bite, you will taste not only delicious flavors but also the history, care, and heartfelt warmth of the Korean people.
Thank you for reading to the end. I look forward to sharing more wonderful stories with you next time.
