Main ingredients
radisholigosaccharidegreen oniongochugaru (Korean red pepper flakes)myeolchi aekjeot (anchovy sauce)mirinsugargarlicmat-sogeum (seasoned salt)baechu kimchi (cabbage kimchi)porksoju
Ttukdak Hyung's Front Leg Pork Bossam and Radish Kimchi
Instead of pork belly, steam front leg meat for grilling with soju only, and serve with radish kimchi that has a crunchy texture thanks to oligosaccharide. An ultra-simple bossam.
Ingredients needed 3 servings
Recipe
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.
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