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Bossam (food)
Bossam is a pork dish in Korean cuisine. The centerpiece is pork belly, boiled in spices and thinly sliced. The meat is served with side dishes including garlic, onion, ''ssamjang'' (wrap sauce), ''saeujeot'' (pickled, fermented shrimp) and newly made kimchi. Upon eating, the meat and sides are often wrapped in vegetable leaves such as red lettuce, sesame or napa cabbage, hence the literal meaning of bossam: "wrapped" or "packaged."〔Jung, Alex ("5 Korean ways to eat a pig" ), ''CNN Go''. 11 November 2011. Retrieved 2012-04-11〕
Bossam is a popular dish in Korea, often served as anju (dishes that accompany alcohol consumption).〔("Bossam's continuous popularity" ) ''Money & Business''. 12 May 2010. Retrieved 2010-06-23 〕〔
==Origins==
Bossam is traditionally linked with the season of gimjang, where large quantities of kimchi were prepared for winter. To ensure the commitment of the workers during this labor-intensive process, noblemen would deliver a pig for a feast. The workers would enjoy boiled pork with some of their newly made kimchi, which, being early in the fermentation process, was a fresh and crispy compliment to the soft pork of bossam.〔(【引用サイトリンク】url=http://www.visitseoul.net/en/article/article.do?_method=view&m=0004001001022&p=01&art_id=50961&lang=en )〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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