Ttukdak Hyung's Kelp-Steamed Pork Belly and Oyster Bossam

Ingredients needed 🛒4 servings

• kelp: 2 large sheets
• sliced ginger: 6 pieces
• oysters: 200g
• napa cabbage heart: 150g (9-10 leaves)
• radish: 200g
• large green onion: 1 stalk (white part)
• gochugaru: 10 tablespoons
• fermented anchovy sauce: 4 tablespoons
• mirim: 4 tablespoons
• oligosaccharide syrup (oligodang): 3 tablespoons
• sugar: 2 tablespoons
• minced garlic: 1 tablespoon
• fine salt (Korean refined salt): 1/3 tablespoon

Recipe 🍳

Cooking tips 💡

• You must use fresh pork belly for the kelp-steamed pork belly.
• Use only the exact amounts of ingredients listed for the oyster kimchi for bossam. Adding more vegetables will increase moisture and alter the taste.
• Refrigerate the finished oyster kimchi for bossam for 24 hours to rest before eating.

Recommended for 🙋

• ⭐Those who want to set a special and hearty bossam table using whole pork belly, oysters, and kelp.
• ⭐Those who want to enjoy tender steamed pork belly without any off-flavors thanks to kelp resting, along with fresh oyster bossam.
• ⭐Those who want to enjoy the harmony of spicy bossam kimchi and mild steamed pork belly as a drinking snack or main dish.