We are so thankful for all the knowledge and education about to be shared at the 6th Global Symposium for Ketogenic Therapies in Jeju, Korea. We thought we would honor the occasion with a traditional Korean meal, usually served at large gatherings. “Bo-ssam” is a brined and boiled pork belly, served with an array of accompaniments and wrapped together in a napa cabbage leaf. It’s a fun way to host guests and could not be easier to make. Interestingly, the best pork is said to come from Jeju Island! The Black Pig is native to the island and has a more complex and unique flavor, similar to steak but still rich in pork fat. It is also more expensive, and not available elsewhere, so whatever pork belly you find will work beautifully.
We have re-worked the sauce recipes to keep the carbs lower, but you will notice that we did not provide nutritional info. This is due to the many variations in international ingredients, follow the suggestions listed for substitutions when making the sauces.
Ssamjang (sweet and spicy Korean barbecue sauce)
Vegetable sides traditionally served: radish kimchi, scallions, bean sprouts, kimchi, whatever you like!