korean pork roast sesame leaf wraps (bossam)

korean pork roast sesame leaf wraps
Korean Pork Roast Sesame Leaf Wraps (Bossam)
about 6 servings

For the Bossam (pork roast):
About 2 lbs. pork sirloin tip roast
1/2 cup granulated sugar
1/2 cup plus 1/3 cup brown sugar, set aside the 1/3 cup
1/2 cup plus 1/2 tbsp salt, set aside the 1/2 tbsp
1 beer

For the Ginger Scallion Sauce, mix all the ingredients in a bowl and set aside (best made the day before):
3 bunches of green onions, chopped
5″ piece of ginger, skinned and minced.
1/8 cup of vegetable (canola) oil
1 tsp soy sauce
1 tsp rice vinegar

For the Ssam Sauce, mix all the ingredients in a bowl and set aside (best made the day before):
2 tbsp chili paste
2 tbsp soybean paste
1/8 cup canola oil
1/4 cup balsamic vinegar

For the Pickled Carrots, mix all the ingredients in a bowl and set aside (best made the day before):
1 cup granulated sugar
1 1/2 cup white vinegar
2 tsp salt
2 cups warm water

For serving:
Sesame leaves, about 6-10 per person (or red leaf lettuce or steamed cabbage leaves removed from core)
Rice (brown rice would be our choice)

korean pork roast wrap
For the overnight marinade:
Mix together the 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/4 cup salt in a small bowl. Place the sirloin roast in a large bowl, rub and coat it completely with the sugar mixture. Cover the bowl tightly and refrigerate overnight.

To cook the roast:
Rinse the pork and place it in the crock pot with the liquid from a full bottle of beer. Cook the pork on low for 8 hours. Once it is done, heat the oven to 500 degrees and mix the remaining brown sugar and salt together. Completely coat the pork with the sugar mixture and put it in the oven for 10 minutes. This gives the pork a salty and sweet coating.

Serve the pork with rice (our choice is brown rice), some sesame leaves (or cabbage leaves), kimchi, and all the side dishes in this recipe. Just layer them all together on top of a sesame leaf, and enjoy it as it’s packed with so much good flavor. Typically, this is made with pork shoulder or pork butt, but we make it healthier by using pork sirloin. It lacks the fat (and crunchy skin) that the other parts have, but we enjoy it so much more knowing we’re doing without all that extra fat. It tastes really good to us this way that we aren’t interested in trying it with a fattier meat. My BFF said this would be the more traditional way of making bossam, so if you’re wanting to go really authentic, I would try it that way.

korean pork roast wrap
korean pork roast wrap
korean pork roast wrap
korean pork roast wrap
It looks so similar to the Mackerel Stew as it has some of the same ingredients, but it has a completely different flavor altogether. I’m totally addicted to cooking Korean dishes. The flavors in the sauces are so good that if you’re vegetarian, just leave out the pork, maybe use some tofu, and it would still taste just as delicious.


family meal: week 66

udon noodles
udon noodles
Spicy Seafood & Udon Stir Fry. 
Yummy! I made a batch with soba noodles too because Ben prefers the buckwheat, and while I do like buckwheat, I like the udon better with this. A noodle stir-fry is a good way to throw in lots of vegetables into a meal.

roasted cauliflower
roasted cauliflower
Roasted Cauliflower Steaks With Lemon Relish. This. Is. So. Good!!! Make it. I made two batches, one doubling up the red pepper and one without it (for the kids). Also, I only put 1 tablespoon of oil in the relish, not the 2 the recipe calls for, and it was fine with less oil. We didn’t even use a Meyer lemon, but a couple regular grocery store ones, and our first lemon from our lemon tree. Thus, I think using any lemon would suffice. Really though, make this, it’s super delicious!

Week of 3/17 – 3/21
Monday: Crunchy Turkey Burgers
Tuesday: Sweet Sticky Baked Chicken (or maybe Korean Fried Chicken)
Wednesday: Leftovers
Thursday: Black Bean and Quinoa Bowl
Friday: Sushi/pizza night

I’ve mentioned this already, but I really enjoy cooking. I’m no pro at all, but I’ve learned so much since I started meal planning. This is after 66 (not consecutive) weeks of planning our dinners and trying out new recipes.  I definitely do miss Ben’s cooking though, he is such a natural! I also love I can go to our backyard and grab some herbs for our meal. It makes cooking feel extra fancy!


family meals: week 65

white bean and kale soup
white bean and kale soup
Rosemary White Bean Soup with Kale. Yes! Make this! It’s so good. I didn’t use the chard because we already had kale and I think it was absolutely delicious and nutritious. Don’t mind my pictures. My homemade croutons aren’t golden and my kale is a darker green because this is on day 2 after I boiled the soup again, but it’s really yummy. I made a giant pot for our dinner club and I’m glad we have leftovers!

Week of 3/10 – 3/14
Monday: Crunchy Turkey Burgers
Tuesday: Leftovers
Wednesday: Udon Stir Fry
Thursday: Leftovers
Friday: Sushi/pizza night

This is how I typically do my blog pictures of our dinner… I cook the meal, set one plate of food, put it on my white background, snap a quick picture, then it goes straight to the dinner table, and we all eat. Though in the fall and winter it gets challenging to do that because I lose the natural light at dinner time, so I hope that I have leftovers for lunch the next day. If I do, I make myself a plate, take a picture, and then eat it for lunch. If there aren’t any leftovers, then I can’t take a picture the next day to share it with you. This is one of the funny ways of how I fit blogging into my life, so I’m super excited that I’ll get more light for dinnertime to snap a quick picture! #bloggersareweird


mackerel stew

mackerel stew
Mackerel Stew
about 2 servings

2 carrots, julienned
1/2 a large onion, thinly sliced
1 – 2 jalapeños (we did 5 serranos)
1 can mackerel
2 green onions, cut about an inch long
1/2 to 1 cup of water
1 tsp garlic minced
1 tsp korean red pepper paste (and extra on the side to add later)
1 – 2 tsp soy sauce (I used 2 tsp)
1 tbsp korean red chili flakes
1 pack of enoki mushrooms
Sprinkle of black pepper
Sesame (perilla) leaves (about 6 – 10 per person depending on leaf size)
Side of brown rice

In a small bowl, mix the garlic, chili flakes, soy sauce, chili paste, with a half of cup of water, and set aside the chili mixture.

Heat up 1 tbsp of vegetable oil in a large pan, give the oil a minute to heat up, then add the carrots and gently sauté. Spread carrots out along the bottom of the pan and proceed to place thinly sliced onions on top, then the jalapeños. Add in the canned mackerel (water from can and all), then pour the chili mixture over the fish, sprinkle some black pepper, and add the green onions on top. Cover with the lid and bring to a boil, then proceed to lower the heat to simmer. It only takes approximately 10 mins to cook. During the last two minutes of cooking, add the enoki mushrooms on top, spoon one of that broth on top, and put the lid back on.

Once done, taste the broth, if it’s too salty, add some more water, or if its too bland, season with the soy sauce. Canned fish is a bit higher in sodium so the extra soy sauce is probably best left out. I wanted more spice, so I sprinkled 1 extra tablespoon of Korean chili pepper flakes on top when I added the mushrooms.

To eat, get your sesame leaf (or can use steamed cabbage leaf), place a little bit brown rice on top, add on a piece of fish and some of that delicious carrots, onions, and jalapeños, add a dollop of chili paste, and devour!

Thankfully, we have a Korean market near where our church family gathers, so after Sunday we go grocery shopping with the BFF (and her husband) and we stock up on so many yummy things. The BFF’s mama is an amazing cook, and we’re blessed she taught her daughter, who teaches us. We have a lot of the staple ingredients, so we can make a variety of different dishes from them.

If you’re iffy on the whole canned fish thing, we were a little nervous ourselves, it turned out fine (for us) and not fishy at all. Mackerel is a good fish for you, but it also could be quite expensive, so it was an affordable way to eat it. The meal was easy to make, as well as being delicious and nutritious, so for sure we’d make it again and I’d recommend for you to try it! I’m sure you could even make it with just vegetables, leaving the meat out, if you want to go a vegetarian route with it. It’s the chili mixture and broth that makes this really so tasty. My girls really loved it too! I made two batches, one with loads of spice and one omitting the jalapeños and red peppers. I love that my kids are (usually) willing to try new dishes! We tell them they have to try it first before saying no.

I love Korean dishes, they are so just flavorful! I can’t wait to keep learning more about Korean cooking from the BFF and her mom.


family meals: week 64

family meals
family meals
Spicy Kimchi Soup. I was going to make noodles, but I wasn’t feeling well this day, so I made soup instead. Thankfully, it was just a one day bug and I was back to normal on Tuesday, but then Ben got the one day bug. I used soba noodles instead of udon and it was still yummy, and this time whole wheat. Ben liked it a whole lot more that way.

family meals
family meals
Spaghetti and Herb Filled Meatballs. I think I may some pretty yummy meatballs and the secret is all the herbs I put in them (see here). I made this for our dinner club on Thursday and I always get nervous because I’m never sure if I make enough. It’s also because I never know who’s going to show up! We definitely had enough, with plenty remaining for leftovers.

Week of 3/3 – 3/7
Monday: Bossam (didn’t get to make it last week)
Tuesday: Crunchy Turkey Kimchi Burgers
Wednesday: Leftovers
Thursday: Rosemary White Bean Soup
Friday: Sushi/pizza night

What are some of your go-to dishes to make for a group of 10-12 people? I’m kind of stuck on ideas. I want something yummy, healthy, but still affordable to feed a big group! Any suggestions are greatly appreciated!



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