Meat curing methods). Other kinds of meat are marinated and barbecued, or simply boiled, roasted, or fried. Meat is generally eaten cooked, but many recipes call for raw beef, veal or fish (tartare). Steak tartare is a meat dish made from finely chopped or minced raw beef or horse meat. Meat is often spiced or seasoned, particularly with meat products such as sausages. Meat dishes are usually described by their source (animal and part of body) and method of preparation (e.g., a beef rib). Meat is a typical base for making sandwiches. Popular varieties of sandwich meat include ham, pork, salami
Bossam filling, inner leaves of napa cabbages, and freshly made "baechu-kimchi" (napa cabbage kimchi). If the meat is served with fresh raw oyster, the dish is called "gul-bossam" (; "oyster "bossam""). Bossam Bossam () is a pork dish in Korean cuisine. It usually consists of belly pork 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 Korea,