Kim Si-hyun's Makgeolli Braised Pork with Crisp Radish Salad

• pork belly 700g
• makgeolli 1 bottle
• green onion 1 stalk
• garlic 10 cloves
• whole peppercorns 20
• juniper berries 20
• doenjang 1 spoon
• salt 0.5
• radish 200g
• cheonil-yeom 1 spoon
• vinegar 2
• corn syrup 1
• mackerel fish sauce 0.5
• gochugaru 2/3 spoon
• sesame seeds 1
• sugar 2 pinches

Recipe 🍳

Cooking tips 💡

• Adding corn syrup when pickling radish helps maintain osmotic pressure without damaging the cell walls, preserving a clean, crisp, and crunchy texture.
• After braising the pork belly, if you pierce it with a knife or chopstick and clear liquid—not pink residue—rises to the surface, the meat is fully cooked through and tender.

Recommended for 🙋

• ⭐Those who want to successfully make juicy, tender, and completely gamy-free braised pork.
• ⭐Those looking to drastically shorten pickling time while learning the secret to achieving a satisfyingly crisp and crunchy radish salad.