Kim Si-hyun's Makgeolli Braised Pork with Crisp Radish Salad
A braised pork set featuring tender pork simmered using only makgeolli’s carbonation and alcohol, with a crisp radish salad quickly pickled using corn syrup—no water needed.
Ingredients needed 3 servings
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.
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