Ttukdak Hyung's Kombu Bulgogi

• radish : 500g
• oligodextrin : 90ml
• red pepper powder : 8 tablespoons
• anchovy sauce : 4 tablespoons
• mirin : 2 tablespoons
• sugar : 1 tablespoon
• minced garlic : 1 tablespoon
• seasoning salt : 0.3 tablespoon
• store-bought kimchi
• green onion : 60g
• sesame seeds
• kombu : 2 pieces
• pork belly : 600g
• salt : 0.5 tablespoon
• pepper : 0.3 tablespoon
• ginger
• soju
• Is it absolutely necessary to use kombu?
• Using kombu enhances the flavor, but you can still enjoy this dish by simply steaming the pork belly with just salt and pepper.
• Can I use frozen meat?
• Yes, you can. Thaw it naturally for at least one day before using.
• To reduce any off-flavors, it's best to boil the meat along with various seasonings.
• Can I rinse pickled radish before using?
• Rinsing pickled radish may cause excess water to accumulate and weaken the flavor. It's recommended to use it without rinsing.

Recipe 🍳

Cooking tips 💡

• When steaming, place the pork belly on top of the kombu and roll it tightly to maintain a neat shape.

Recommended for 🙋

• ⭐Those looking to elevate their weekend table with a special main course.
• ⭐People who want to enjoy the unique combination of pork belly and kombu with a bold, spicy kick.
• ⭐Anyone wanting to savor a hearty meal paired with spicy bulgogi kimchi.