Bossam

Bossam is a pork dish in Korean cuisine. It usually consists of pork shoulder that is boiled in spices and thinly sliced. The meat is served with side dishes such as spicy radish salad, sliced raw garlic, ssamjang (wrap sauce), saeu-jeot (salted shrimp), kimchi, and ssam (wrap) vegetables such as lettuce, kkaennip (perilla leaves), and inner leaves of a napa cabbage. Bossam is a popular dish in South Korea, often served as anju (i.e. food accompanying alcoholic drinks). To eat, the meat and side dishes are wrapped together in ssam vegetables, hence the literal meaning of bossam: "wrapped" or "packaged". Bossam is traditionally linked with the process of gimjang, during which large quantities of kimchi are prepared for winters. To ensure the commitment of the workers during this labor-intensive process, yangban (scholar-gentry of the Joseon era) 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 complement to the soft pork of bossam.

Source: Wikipedia