Lamp and I love bossam: the succulent, juicy and flavorful pork is complemented by the aromatic sesame leaf, briny oysters, sweet kimchi and salty fermented shrimps. Being so much in love with the dish, I couldn’t stop thinking about the disparate components and how well they combine together. I was particularly intrigued by the contribution of raw oysters to the overall experience of bossam and decided to make oysters the focus of our homage to bossam. Most of the flavors and spices of bossam were included in this recipe but with oysters providing juiciness and succulence, boiled pork belly was replaced with prosciutto.
September 28, 2011 by