Bossam

Bossam takes the same cut as the most common grilled dish and treats it in the opposite way: the pork is poached at length with aromatics and fermented pastes, then sliced thin. Poaching carries off some of the fat and leaves meat that is tender and almost plain, built to be dressed rather than to lead. It comes with fresh, unfermented kimchi made the same day.

Put a slice of pork on a leaf — lettuce, blanched napa cabbage, or a thin sheet of pickled radish — add the fresh kimchi, a little ssamjang and raw garlic, close it and eat it in one. Oysters, when they are offered in season, go into the same parcel. The pace is calmer than a barbecue because there is nothing to cook and nothing to watch.