Advertisement
4
Easy
20 min
Published 2015
This is also known as bo ssam, which translates as ‘wrapped’. Traditionally it’s made with slow roast pork shoulder or belly but it’s also done with grilled steak or beef ribs (galbi). Now if you haven’t heard of galbi, they are thinly sliced steaks cut through the ‘dinosaur like’ beef rib bones. In case you didn’t get that, it’s across the ribs instead of in between. You end up with mostly meat and a small bit of bone at the bottom. They don’t need any slow cooking like the uncut ribs and