A bossam house that cares more about the kimchi than the pork: a fresh oyster-and-radish kimchi tossed daily, with oyster-bossam in season.
“In bossam, the kimchi is half the dish.”
In northern downtown Gwangju, a bossam owner puts more care into the kimchi than the boiled pork. “In bossam, the kimchi is half the dish,” he says, tossing a fresh salted-cabbage kimchi with raw oysters and radish daily. The pork is simmered with doenjang and aromatics to tame any smell, then sliced thick. Lettuce, perilla leaves, garlic, and ssamjang come standard, and in oyster season the oyster-bossam is popular. He suggests, “Don't cram it all into one wrap — add the kimchi a piece at a time.” Evening trade of family meals and takeout is the heart of it.
Signature Menu
Order this first
Bossam (small)
보쌈 (소)SignatureBoiled pork with fresh kimchi and wrap greens.
₩30,000
Oyster Bossam
굴보쌈Pro tipA seasonal favorite when oysters are in.
₩38,000
Behind the Signature
The kimchi is tossed fresh daily for crunch; the pork is simmered with doenjang and aromatics, then sliced thick.
Practical
How to Order
- 1Pick small/medium/large by headcount; in winter, ask about oyster bossam.
- 2Wrap a piece of pork and a piece of kimchi at a time.
Evenings and weekends are busy; with lots of takeout, a reservation helps.
Spice can be adjusted; skip oysters with the regular bossam.
