Koream Bossam in Oakland?
I've been visiting Seoul on business, and have developed a love for bossam, the Korean cuisine featuring pork (often pork belly) and condiments that are wrapped in lettuce or cabbage.
Do any of Oakland's many Korean restaurants feature bossam?
re: Robert Lauriston
its not a barbecue dish. bossam is pork belly (usually) that has been steamed or slow-boiled until tender. the cooled pork is thinly sliced and its usually eaten with napa cabbage leaves that have been salted until pliable, and a panchan-relish made with shredded daikon. it is also often served with shucked raw oysters. i just checked the menus for jong ga house, ohgane, and sahn maru and i don't see it listed in any of theirs.
but its extremely popular, so it has to be available somewhere. anyone else?
I've had it before at Pyung Chang Tofu House on Telegraph. It was only ok. I probably shouldn't have ordered it in a tofu place anyway. They have it at Casserole House down the street too but I haven't tried it there. Sahn Maru also has it on their menu.
Sahn Maru Korean BBQ
4315 Telegraph Ave, Oakland, CA 94609
Pyung Chang Tofu House
4701 Telegraph Ave, Oakland, CA 94609
4301 Telegraph Ave, Oakland, CA 94609
My association for Bossam is that it includes pork (described sometimes as Korean bacon?), raw oysters, and some other items along with the cabbage or lettuce wrappings. Is that what you are looking for?
I've ordered it from the menu at Seoul Garden in SF's Japantown. Listed as "Jaeyukgul Bosam". I know that's not an answer for Oakland, but did want to mention that it's a menu item in the area. I'm not expert enough to rate Seoul Garden's version.
I noticed that it's not that common around here. A search turned up more places down in Santa Clara. I've also noticed that some places serve it with rice cake wraps (dduk) instead.
1635 Post St, San Francisco, CA 94115
In Korea, Bossam is not the typical dish at any restaurants. Koreans look for the restaurants specialized for it. Typical Bossam has three basic components: sliced boiled meat (almost always pork), fresh shredded radish kimchi, salted napa cabbage leaves. Sometimes Oyster is added. You put Kimchi and meat on the leaf of cabbage and make a wrap (Ssam).
The most common parts of pork used are shoulder and belly.
Kaeyuk means pork, and gul means oysters.
This is a casual dish typically for drinking.
I have not seen any decent version of Bossam in the Bay area.