"Bossam" is the traditional food of Korea and also special
dish representing Korea served with Bossam-kimchi and
high-quality of the pork boiled with special sauce.
Bossam was known to the public around 1945 Liberation of Korea,
and we can find the word "Bossam-kimchi" in the novel of the 1940's.
Ancient noble family in Chosun Dynasty let the servants make and eat
a lot of kimchi in winter, and the origin can be found through the fact that
the noble family let the servants eat such Kimchi with boiled pork to appreciate
the servants' efforts.
1. To place proper amount of Bossam-kimchi and spices on the front table dish.
2. To put a sliced pork on Bossam-kimchi and spices.
3. To pick a sliced pork and Bossam-kimchi together on your table dish and to put them in the mouth, using chopsticks
4. To enjoy Bossam with salted shrimp and red pepper as personal taste.
5. As Bossam is matched well with the liquor, many Koreans would enjoy Bossam
with soju(white distilled liquor of korea)
1. Lean meat only
2. Fat only
3. Mixed lean meat and fat
As Bossam contains lots of unsaturated fatty acid such as arachidonic acid and linoleic acid, it prevents accumulation of cholesterol and lets the blood flow excellent.
As melting point of the fat of Korean pork is lower than that of the body temperature, it pushes out the contaminants unexpectedly accumulated by polluted air and water and etc. from the body. Especially, it is good for prevention of pneumoconiosis in case any person breathes the dust much.
Pork has vitamin-B group 5-10 times more than beef and also has high quality of protein and various nutritions, which makes the skin glossy.
Pork contains lots of phosphorus, potassium and etc., and also abundant mineral, which are good for children under growth period, student and examinees.
As ferrum contained much in Korean pork has high absorbing rate, it prevents the anemia occurred from lack of ferrum, and as it has methionine more than anything else, Korean pork is good for protection of liver and for recovery of fatigue.
