Gaeseong Bossam

In light of last week’s blog post on kimjang, this week Korean Gourmet Hunters is excited to introduce a very special and historically significant Korean dish, made – of course – using kimchi.

Traditional Bossam Kimchi, literally meaning “wrapped kimchi,” comes from the city of Gaeseong in North Korea and was a staple item on royal court dining tables during the Goryeo Dynasty.

Gaeseong was the former capital of the Goryeo dynasty and, until the Korean War, was part of Gyeonggi Province in South Korea. After the war, Gaeseong was incorporated into North Korea’s administrative divisions. Thanks to its close geographical proximity to South Korea, Gaeseong soon became an industrial hub and served as a base for inter-Korean exchanges.

The city’s reputation for producing royal-standard, traditional Korean cuisine has remained.

As the capital of Goryeo and home to ancient Korean royalty, Gaeseong’s cuisine is known for being elaborate and luxurious. A trip to a high-grade restaurant in Gaeseong is rarely an understated affair.

One key item on a Gaeseong royal court cuisine table is Bossam Kimchi. Bossam Kimchi literally translates to “wrapped kimchi,” and involves nestling a variety of colorful, fresh ingredients inside a “bag” of fermented cabbage. More often than not, baek or “white” kimchi is used, with its milder taste offsetting the spicy stuffing inside.

This dish is not easy or quick to make, but it tastes delicious and looks stunning among the many other side dishes that make up Korean royal court cuisine.

Ingredients encased inside the kimchi wrapping can include persimmons, chestnuts, jujubes, pear, radish, pine nuts, dates, parsley, ginger, mushrooms, chives, and red pepper seasoning. Sometimes, octopus, red snapper, and other seafood are also added.

Bossam Kimchi goes fantastically well with a glass of high-quality white wine.

If you’d like to experience traditional court cuisine yourself, contact us to arrange a customized fine-dining tour!