World is ready for real Bo Ssam!
Ever since Korean cuisine became hot touch to foodie's palates by the clever fusion food I couldn't have been more grateful by many chefs work that have been contributed to increase appreciation for Korean food in US. Right now, Korean food is noble item in many restaurant menu and it is slowly taking a certain identity that shapes stereotype as people recognize repetition of "something similar to Kimchi and Kalbi". My friends already find difficulty in distinguishing unique flavor and ingredients among other Asian food when we are sitting in a "Asian fusion restaurant" where the blinded taste is only guided by the marking of dish's nationality written on the menu.
Bo Ssam is easy to eat because of its great taste but complex enough to understand how different ingredient come into a balance. The uniqueness in Korean cooking method and the combination of ingredients gathered from mountain, plain, and ocean is simply shocking to anyone who tries it for the first time. Who thought of eating raw oyster, boiled-to-lean pork, and fresh made Kimchi together? Whoever it is, I thank for his/her fine taste.
Yes, I am ready for a bite, and may be share with some friends too. Please show us your way Maangchi Unni.
This suggestion is inspired by reading about "a pork dish" that takes alias of Bo Ssam. http://www.nytimes.com/2012/01/15/magazine/the-bo-ssam-miracle.html?_r=1