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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.
During the late 1980s to the 1990s, the dish became a popular menu item along with Jokbal and sundae, as Samsung and Lotte entered the meat processing industry. [6] The use of pork in traditional Korean cuisine such as Bossam or jeyuk-bokkeum focused on methods of hiding its smell with strong seasoning using spices such as ginger, garlic, and leek.
Korean cuisine is the set of foods and culinary styles which are associated with Korean culture.This cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trend
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.
Various South Korean dishes and foods. South Korea is a country in East Asia constituting the southern part of the Korean Peninsula.It is bordered to the north by North Korea, and the two countries are separated by the Korean Demilitarized Zone.
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