Korean Stuffed Bossam Kimchi
Bo-kimchi is a premium Korean stuffed kimchi where brined napa cabbage leaves are wrapped around a filling of julienned radish, water dropwort, chestnuts, jujubes, shrimp, and pine nuts, then tied and left to ferment. Each ingredient in the stuffing contributes its own flavor during fermentation, building a complex layered taste enclosed in a single cabbage bundle. Shrimp and pine nuts add richness, while chestnuts and jujubes lend a subtle sweetness that sets this apart from everyday kimchi. This is a celebratory preparation traditionally made for holidays and formal occasions in Korean court cuisine.
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Instructions
- 1
Salt cabbage for 5 hours, rinse, and drain completely.
- 2
Julienne radish, pear, chestnuts, and blanch/chop octopus.
- 3
Mix chili flakes, fish sauce, garlic, and rice paste, then combine with filling.
- 4
Stuff the filling into cabbage leaves and wrap into compact bundles.
- 5
Store in a container, ferment 12 hours at room temp, then refrigerate 3-4 days.
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