📝 About This Recipe
Historically served to Korean royalty, Bossam-kimchi is the most luxurious and visually stunning variety of kimchi. Unlike standard varieties, this 'wrapped' version features a treasure trove of seafood, fruits, and nuts nestled inside tender cabbage leaves like a gift. It offers a sophisticated balance of spicy, savory, and sweet notes with a complex crunch that elevates any traditional Korean feast.
🥗 Ingredients
The Cabbage Base
- 2 large heads Napa Cabbage (halved and brined in salt water until flexible)
- 1 cup Coarse Sea Salt (for brining the leaves)
The Royal Filling
- 1 pound Korean Radish (Mu) (cut into 1-inch matchsticks)
- 1/2 large Korean Pear (peeled and sliced into small batons)
- 5-6 pieces Chestnuts (peeled and thinly sliced)
- 4-5 pieces Jujubes (Dried Red Dates) (pitted and slivered)
- 1 tablespoon Pine Nuts (whole)
- 1/2 cup Small Shrimp or Oysters (fresh, cleaned and drained)
- 5 stalks Scallions (cut into 1-inch lengths)
- 1 bunch Watercress or Minari (stems only, cut into 1-inch lengths)
Seasoning Paste
- 3/4 cup Gochugaru (Korean Red Chili Flakes) (adjust for heat preference)
- 3 tablespoons Salted Shrimp (Saeu-jeot) (finely minced)
- 2 tablespoons Fish Sauce (anchovy or sand lance sauce)
- 3 tablespoons Minced Garlic (freshly grated)
- 1 teaspoon Minced Ginger (peeled and grated)
- 1 tablespoon Sugar (to balance the fermentation)
- 1/2 cup Sweet Rice Flour Porridge (made by simmering 1 tbsp rice flour with 1/2 cup water)
👨🍳 Instructions
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1
Begin by brining the cabbage. Dissolve half the salt in a large bowl of water. Dip the cabbage halves in, then sprinkle the remaining salt between the leaves, focusing on the thick white stems. Let sit for 4-6 hours until the leaves are pliable.
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2
Prepare the rice porridge by whisking the rice flour into water over medium heat until it bubbles and thickens into a translucent paste. Let it cool completely.
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3
Thoroughly rinse the brined cabbage in cold water 3 times to remove excess salt. Drain in a colander for at least 30 minutes, squeezing gently.
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4
In a large mixing bowl, combine the cooled rice porridge, gochugaru, minced garlic, ginger, fish sauce, salted shrimp, and sugar. Mix well to form a vibrant red paste.
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5
Add the radish matchsticks to the seasoning paste. Toss well until the radish is evenly coated and begins to soften slightly.
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6
Gently fold in the pear, chestnuts, jujubes, scallions, watercress, and seafood (shrimp or oysters). Handle carefully to avoid breaking the delicate fruit and seafood.
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7
Select the largest, outermost leaves of the brined cabbage and set them aside; these will be your 'wrappers'.
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8
Cut the remaining inner cabbage hearts into 1-inch squares and mix them directly into the stuffing mixture.
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9
To assemble, place one large outer leaf inside a small bowl, letting the edges overhang. Place a generous mound of the stuffing mixture in the center.
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10
Top the stuffing with a few pine nuts for a touch of elegance.
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11
Fold the overhanging edges of the cabbage leaf over the filling, creating a neat, tight bundle or 'parcel'.
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12
Carefully transfer the bundles into a fermentation jar or airtight container, packing them tightly together to minimize air pockets.
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13
If there is leftover seasoning liquid in the bowl, mix it with a splash of water and a pinch of salt, then pour it over the kimchi bundles.
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14
Leave the container at room temperature for 24 hours, then transfer to the refrigerator. It is best enjoyed after 2-3 days of cold fermentation.
💡 Chef's Tips
Use the freshest seafood possible, as it ferments quickly; if you're nervous about raw seafood, you can omit the oysters. Ensure the cabbage is fully drained after rinsing, or the kimchi will become too watery and diluted. When slicing the Korean pear, keep the pieces slightly thick so they maintain a crunch even after fermentation. If you cannot find Korean radish (Mu), Daikon is a suitable substitute, though it has a slightly higher water content. Press down firmly on the bundles when placing them in the jar to ensure they stay submerged in their own juices.
🍽️ Serving Suggestions
Serve as the centerpiece of a Bossam (boiled pork belly) spread with sliced garlic and ssamjang. Pair with a chilled glass of Makgeolli (Korean rice wine) to complement the spicy and fermented notes. Present a single bundle in a shallow ceramic bowl, cutting an 'X' into the top to reveal the colorful interior. Serve alongside a warm bowl of steamed multigrain rice (Japgokbap). Accompany with a light, clear soybean sprout soup (Kongnamul-guk) to cleanse the palate.