This pork roast recipe offers a peek into the high church of Korean cooking (via thknwco)
| Special to The Denver PostIt’s notoriously difficult to transliterate the names of many foods or recipes from the spelling in their native languages to what we call “Roman” letters, the letters for words that you see here. With languages that don’t use Roman letters at all, this difficulty is most pronounced, of course.
When, at a Korean or Asian grocery we buy a spicy chile and fermented soybean paste with Korean lettering, it helps that the small red boxes containing it usually are also labeled “gochujang.” It’s a handle, for we English speakers, for talk among ourselves and for future use or purchase. The “ssam” part of the name refers to the idea of wrapping parts of almost all the rest of the recipe into small packages made of a lettuce leaf formed by and held in the hand. After speaking with some Korean folk at a local HMart, I gather that the “bo” pretty much means “the,” or is just an indicative.
But it is a good representation of the main style of that cuisine as well. There is the requisite centerpiece and a few “sides” for many flavor and aroma points.
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