KimchiHard
Stuffed Bossam Kimchi
Premium Korean stuffed kimchi with napa leaves wrapped around seasoned filling of vegetables and seafood for layered flavor.
Prep 70minCook 15min4 servings
bo kimchistuffed kimchipremium korean kimchiwrapped kimchitraditional fermented kimchibossam style kimchi
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.
Tips
Do not overcook octopus to keep it tender.
Reduce moisture in filling to avoid excess liquid during fermentation.
Nutrition (per serving)
Calories
140
kcal
Protein
10
g
Carbs
18
g
Fat
4
g
Adjust Servings
2servings
→
servings
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