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Ssam (Korean: 쌈; lit. wrapped) are dishes in Korean cuisine where one food is wrapped in another. A common variety is meat such as pork wrapped in a leafy vegetable. [1] It is often accompanied by the condiment ssamjang and can also be topped with raw or cooked garlic, onion, green pepper, or a banchan (small side dish) such as kimchi. [2]
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Bossam (Korean: 보쌈) is a pork dish in Korean cuisine.It usually consists of pork shoulder that is boiled in spices and thinly sliced. [1] The meat is served with side dishes such as spicy radish salad, sliced raw garlic, ssamjang (wrap sauce), saeu-jeot (salted shrimp), kimchi, and ssam (wrap) vegetables such as lettuce, kkaennip (perilla leaves), and inner leaves of a napa cabbage.
Stir-fried chamchwi can be used as a wrapping vegetable in a ssam (wrap) dish called chwissam, wrapping pork and other vegetables and tied with wild chives. Sometimes, fresh chamchwi is brined and made into water kimchi with liquorice broth, called chamchwi-kimchi. It is also one of the ingredients that frequently feature in bibimbap recipes.
Osam-bulgogi (Korean: 오삼불고기) is a Korean dish made from squid (ojingeo in Korean) and pork belly (samgyeopsal in Korean), marinated in a blend of seasonings. The mixture is cooked over a griddle with an assortment of vegetables and mushrooms.
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The earliest soy sauce brewing in Korea seems to have begun prior to the era of the Three Kingdoms. [5] The Records of the Three Kingdoms, a Chinese historical text written and published in the 3rd century, mentions that "Goguryeo people are good at brewing fermented soy beans", in the section called Dongyi (Eastern foreigners), in the Book of Wei.
Dried persimmon is a type of traditional dried fruit snack in East Asia with origins in China. They dried them to use them in other seasons. [1] Known as shìbǐng (柿餅) in Chinese, hoshigaki (干し柿) in Japanese, gotgam (곶감) in Korean, and hồng khô in Vietnamese, it is traditionally made in the winter, by air drying Oriental persimmon.