Kevin

Bossam

In a large pot, boil water with the dashima about 15 mins, then remove. 

Add ginger, leek, garlic, onion, doenjang, coffee, mirin, olive oil, peppercorns, and pork. Cover with lid or cartouche, simmer low for 1 hour.

Once the pork is done cooking, remove meat and transfer to cutting board. Let cool for about 5 mins. Slice thin about half inch.

Plate all ingredients on a large platter and enjoy!

Start by cutting the radish and coating it in sugar and salt. Let sit for 1-2 hours to lose water.

After 1 hour, drain excess water from radish and transfer to mixing bowl. 

Add the pepper flakes, paste, garlic, corn syrup, fish sauce, green onion, pear, Korean chives, and mix well. Store in fridge.

Combine all ingredients and store in fridge.

Cut the cabbage in half, transfer to mixing bowl. 

Salt the leaves, and all over. Pour hot water over, and cook about 3 mins. Move to ice bath and drain. Slice root off

Move to ice bath and drain. Slice root off.