Ttukdak Hyung's Front Leg Pork Bossam and Radish Kimchi

Cooking tips 💡

• Marinating radish in oligosaccharide instead of salt draws out moisture via osmosis, maximizing the crunchy, chewy texture characteristic of bossam specialty restaurants.
• For the boiled pork, choose front leg meat for grilling — it has a good balance of lean meat and fat, so it's not dry and is more economical than expensive, fatty pork belly.
• If the meat is fresh, you don't need complicated ingredients like doenjang or coffee. Just add soju and heat; it will cleanly remove any odors.

Recommended for 🙋

• ⭐Those who want to enjoy an affordable and hearty meat party at home instead of expensive delivery bossam.
• ⭐Those who want to recreate the sweet, crunchy radish kimchi taste from bossam restaurants.
• ⭐Those who want to make moist steamed pork without boiling, simply removing odors with soju.