Main ingredients 🥩
Whole pork bellyDried seaweed (kelp)Ginger slicesOystersNapa cabbageRadishGreen onionGochugaru (Korean chili flakes)Anchovy sauceMinced garlic
Ttukdak Hyung's Seaweed-Wrapped Pork Belly and Oyster Bossam
Kelp bossam with oysters, made with whole pork belly, oysters, and kelp, braised in a spicy chili sauce for a zesty finish.
🙋 Recommended for
- ⭐ Those who need an appetizer of kelp bossam with oysters for home drinking or weekend dining.
- ⭐ Those who enjoy the combination of whole pork belly and oysters.
- ⭐ Those who prefer dishes that take time to develop deep flavors and tender textures.
Ingredients needed 🛒4 servings
- Dried seaweed (kelp): 2 large sheets
- Ginger slices: 6 pieces
- Oysters: 200g
- Napa cabbage: 150g (9-10 leaves)
- Radish: 200g
- Green onion: 1 stalk (white part)
- Gochugaru (Korean chili flakes): 10 tablespoons
- Anchovy sauce: 4 tablespoons
- Mirin: 4 tablespoons
- Oligosaccharide: 3 tablespoons
- Sugar: 2 tablespoons
- Minced garlic: 1 tablespoon
- Seasoned salt: 1/3 tablespoon
Recipe 🍳
- Soak two sheets of dried seaweed in water until soft, then season pork belly with salt and pepper, roll it up in two layers, and let it rest.
- When making seaweed-wrapped pork belly, always use fresh pork belly.
- Let it rest in the refrigerator for 24 hours.
- After resting, place ginger slices on the bottom of a steamer, arrange the seaweed-wrapped pork belly on top, and steam for 40 minutes.
- Slice the finished pork belly into bite-sized pieces and serve with bossam kimchi.
- In a large bowl, prepare and combine the following ingredients, then season to make bossam oyster kimchi.
- It is essential to use only the specified amounts of ingredients. Adding more vegetables than specified will increase the amount of moisture released from the vegetables.
- Let the finished bossam oyster kimchi rest in the refrigerator for 24 hours before eating.
- Napa cabbage: 150g (9-10 leaves)
- Cut into bite-sized pieces.
- Soak two sheets of dried seaweed in water until soft, then season pork belly with salt and pepper, roll it up in two layers, and let it rest.
- When making seaweed-wrapped pork belly, always use fresh pork belly.
- Let it rest in the refrigerator for 24 hours.
Cooking tips 💡
- The measurements and steps are based on the blog post. Adjust cooking time slightly depending on heat and pan size.
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