Bossam Kimchi



Bossam kimchi is a popular kimchi in the regions in and around the Kaesong City. It is also popular in the Hwanghae, Kyonggi provinces and in Seoul. regions Whole heads of cabbage are wrapped with large cabbage leaves. Stuffing and wrapping require much work, but there is no need to cut when serving.



Materials(makes for four) and Precooking

5 heads Chinese cabbage
1 radish
4 cups coarse salt
2 cups ground red chili
1 binding dropwort
1/2 binding each young scallion, leaf mustard
3 sheaths scallion
300g (0.7 pounds) oyster
2 octopuses
5 each chestnut, jujube
2 spoons pine nuts
20 ginkgo nuts
2 Korean pears
10 rock mushrooms (Gyrophora esculenta)
5 lentimus mushrooms (Lentimus edodes)
1/2 cup shrimp juice
1/3 cup yellow corvenia juice
3 bulbs garlic
2 chunks ginger
2 spoons salt
3 spoons sugar
a small amount of thin, strip-sliced red chili
cabbage choose the cabbages with many green and wide leaves. Quarter or part into halves, depending upon the size of each head. Soak the cabbage in salted water and let sit for 5 or 6 hours. Take out and drain.
radish wash clean and cut into thin squares. Sprinkle salt. Wash out salt and rinse after a while. Drain.
dropwort, leek, young scallion clean and wash. Cut into 3 to 4cm (1 1/5 to 1 1/2 inch) pieces.
scallion wash and clean. Cut at slanted angles.
oyster wash gently in salted water.
octopus scrub with salt and wash.
pear peel and cut as you have cut the radish.
chestnut peel and slice.
jujube remove the seeds and slice into fine strips.
ginkgo nut roast in a pan and peel.
mushrooms soak in water and cut into fine slices.
shrimp juice gather up the solid part and mince.
yellow corvenia juice slice the flesh part. Boil the liquid part for sauce.
garlic and ginger clean and wash. Mince.
  1. Some of the materials and most of the wares actually needed are not included in the materials list, assuming they are readily available in any home.
  2. Metric values are approximated into pounds and inches, as they are not absolutes.

Cooking
  1. Cut out the green outer leaves from the salted and drained heads of cabbage and set aside. Cut up the rest into 3 to 4cm (1 1/5 to 1 1/2 inch) pieces.
  2. Add the radish pieces and the soaked ground red chili to cabbage pieces and mix together. Add the rest of the seasoning and fish juice to knead. Finally add oyster, octopus and pear to the mixture and mix. Flavor with salt and sugar.
  3. Spread three green cabbage leaves on a bowl and place about 3 tablespoonful of seasoning on it. Lay chestnut, jujube, pine nut, ginkgo and mushroom on top of it and wrap the whole thing into a round ball.
  4. Pile neatly in a pot. For sauce, add salted water to the boiled fish juice and pour in the pot.
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