Layers of Flavor: The Unforgettable $20 Bossam Adventure!

Bossam. Do you remember the first time you experienced it? 

The first time I had it, I was already immersed in the vibrant culture of Korea. It was my second year in the country, and I had finally found my footing— or so I thought. 

Picture this: two Korean teachers, the cheerful front desk lady, a spirited 6-year-old student, and the English language teacher—all crammed into a tiny car—made our way to a restaurant. Feeling like the odd one out, I surrendered to their enthusiasm and let them lead the way. We soon found ourselves at a bossam restaurant.

Honestly, I wasn’t quite sure what to expect. I had never seen, heard, or tasted this dish before. How on earth do I eat it? What should I do when it arrives? For the first time, I found myself utterly clueless.

With a nod and a smile, I let them order whatever they pleased. And let me tell you, it was nothing short of magnificent. What appeared on our table was a stunning array of side dishes and a magnificent plate of beautifully boiled pork. I swear that plate shimmered with sparkles.

That same mesmerizing image holds true for Seung Noh’s bossam! 

The beautiful caramelized golden-brown edges, paired with an ivory-pink hue, showcased marbling of fat interspersed with tender layers of lean meat, creating a rich and succulent feast for the eyes. Plated to perfection, it glistens from every angle. My eyes light up every time I catch a glimpse of it. 

The pork slices were seasoned to perfection. Rich and savory with a hint of sweetness, they struck a delicate balance between the meaty and fatty parts. Boiled to a tender texture that practically melted in my mouth, chewing was hardly a chore. I didn’t even fret about choking on the thick wraps I piled high; my only concern was whether they would be too dry. Fortunately, they were anything but. Each bite was bursting with flavor. 

The side dishes that accompanied it were equally amazing, coming together to create a harmonious dining experience. Whether enjoyed separately or wrapped in crisp lettuce, each component delivered an endless burst of flavor. 

The spicy chive salad added just the right tangy kick. Spicy, tangy, and juicy, with a hint of sweetness, each bite made my taste buds dance. 

Next was the spicy radish salad—sweet, juicy, and crunchy, with a gentle touch of spice. Compared to the chive salad, this one leaned more toward the sweeter side, offering a delightful contrast without overwhelming heat. 

I was particularly enchanted by the pickled sweet-sour radish slices. At first glance, I could tell they were homemade! Unlike the thinly sliced versions found in stores or at other restaurants, these had a heartier texture but were still bursting with flavor and juice! Sweet, sour, and perfectly tangy—what more could you ask for from a side dish?

The ssamjang, a house-made sauce, elevated everything. While typical premade ssamjang tends to have a more orange hue, this one boasted a deeper brown color. Thick, sweet, savory, and spicy, it delivered the perfect umami punch, with every bite revealing the essence of garlic, onion, and chives packed within. 

And then there was the salted fermented baby shrimp (sae-u jeot)! This umami-rich condiment is one of the finest in Korean cuisine. Its naturally enhanced flavor from fermentation gives it a distinct salty and briny taste that perfectly complements the tender pork slices of bossam. I adored that the shrimp weren’t just plucked straight from a jar; they were seasoned with minced garlic, chopped green onions, and peppers, resulting in a vibrant and multifaceted flavor profile. Bold yet harmonious, it was the ideal accompaniment to the bossam.

And of course, how could I forget the crisp, fresh lettuce leaves that came with this dish? 

All of this for just $20? Now that’s a steal! 

I can already hear some of you asking, “Where’s the rice?” 

From what I recall, rice typically doesn’t come with bossam unless specifically requested at restaurants. But I could be mistaken. After all, it’s been a few years since I enjoyed authentic bossam at a restaurant. 

Regardless, for that generous amount of meat and side dishes, my $20 felt like a worthwhile investment. As I savored my lettuce leaves, I broke them in half to create even more wraps. 

The tender meat slices were just as delightful on their own, especially when paired with the ssamjang. 

By the time I was halfway through my meal, I was already feeling stuffed! But you know me—I couldn’t resist finishing every last bite. 

I even treated myself to an extra portion for dinner! Honestly, I was curious to see how it would taste reheated. After chilling the meat in the fridge and popping it in the microwave for 30 seconds, I was pleasantly surprised. It warmed up beautifully, remaining soft and tender without becoming overly dry. 5/5 would still recommend!

In the realm of Korean cuisine, bossam shines as a dish that doesn’t just tantalize the taste buds but also creates lasting memories. My first experience, filled with laughter and mouthwatering food, is one I hold dear. I wholeheartedly encourage you to seek out this culinary gem, whether at your favorite Korean restaurant or in the comfort of your own kitchen.

While Seung Noh’s bossam may be temporarily off the menu, let’s keep our fingers crossed for its triumphant return! Until then, continue to explore the rich tapestry of flavors in Korean cuisine, and who knows? You might just stumble upon your next favorite dish. Share your own bossam stories, and let’s celebrate this delightful experience together!

Peach out!