Korea
Bossam
Tender simmered pork belly with spicy radish salad, kimchi and leaves for wrapping
2,5 h·4 servings
Oysters
Fresh oysters, usually shucked and small in Korean cooking, eaten raw or briefly cooked.
Fresh oysters are sold at fishmongers and fish counters, mainly in the colder months; shucked frozen oyster meat is available in Asian grocers and works well in cooked dishes such as soups or pancakes.
Substitute:
In cooked dishes, mussels or clams work, though they are firmer, less creamy and less briny; for oysters eaten raw there is no substitute, and canned smoked oysters do not suit the flavour.
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