Main ingredients 🥩
pork bellymyeongran jeotsquidradishcucumberonionwater dropwortgreen onioncheongyang gochugarlicgochugarusesame seedssesame oiloligosaccharide syrupgochujangvinegarsugarsalted seasoning
Ttukdak Hyung's Myeongran Ojingeo Samhap Bossam
Moist steamed pork belly (bossam) served with spicy and savory seasoned myeongran jeot (salted pollack roe) and sweet-sour seasoned squid and water dropwort, making a unique three-combination bossam.
🙋 Recommended for
- ⭐ Those who want to break away from the usual kimchi bossam combination and enjoy a unique and special three-combination bossam.
- ⭐ Those looking for an impressive and sophisticated main meat dish to serve at housewarmings or dinner parties.
- ⭐ Those who want to experience the delightful harmony of sweet-sour squid salad and savory, slightly salty seasoned myeongran jeot.
Ingredients needed 🛒3 servings
- pork belly (for boiling)适量
- low-salt myeongran jeot (salted pollack roe)适量
- squid 1
- radish a little
- cucumber 1
- onion 1/2
- water dropwort适量
- green onion a little
- cheongyang gochu 1-2
- minced garlic a little
- gochugaru a little
- sesame seeds a little
- sesame oil a little
- oligosaccharide syrup适量 (for pickling)
- gochujang a little
- 3x concentrated vinegar a little
- sugar a little
- salted seasoning a little
Recipe 🍳
- Place pork belly for boiling in a steamer and steam for about 40 minutes until fully cooked.
- While the pork is steaming, cut low-salt myeongran jeot into bite-sized pieces. Add finely chopped cheongyang gochu, green onion, minced garlic, gochugaru, sesame seeds, and sesame oil, then mix well to make seasoned myeongran jeot.
- In a bowl, combine julienned radish, cucumber, and onion. Pour a generous amount of oligosaccharide syrup over them and let pickle for 1 hour.
- After 1 hour, drain the pickled vegetables in a colander and squeeze out as much liquid as possible to achieve a crunchy texture.
- Wash water dropwort thoroughly and cut into bite-sized pieces. Boil the squid in boiling water for exactly 1 minute, then rinse in cold water and julienne thinly.
- In a bowl, combine the squeezed vegetables, water dropwort, and blanched squid. Add gochujang, gochugaru, 3x concentrated vinegar, sugar, salted seasoning, sesame seeds, sesame oil, green onion, and cheongyang gochu, then mix to make a sweet-sour salad.
- Remove the well-steamed pork belly after 40 minutes and slice thinly into bite-sized pieces.
- Arrange the warm sliced pork belly neatly on a plate, and serve with the seasoned myeongran jeot and the sweet-sour squid and water dropwort salad on the side.
- Steam pork belly in a steamer for 40 minutes until moist, then slice.
- Mix cut myeongran jeot with cheongyang gochu, green onion, garlic, sesame oil, etc., to make a seasoned mixture.
- After pickling vegetables in oligosaccharide syrup for 1 hour, squeeze out liquid. Add blanched squid and water dropwort, plus sweet-sour seasoning, and toss together. Serve alongside the pork.
Cooking tips 💡
- Pickling vegetables in oligosaccharide syrup instead of salt causes water to be drawn out quickly via osmosis, resulting in a much crunchier and crispier texture.
- Since squid becomes tough if boiled too long, blanch in boiling water for exactly 1 minute to keep it tender and chewy.
- Using 3x concentrated vinegar instead of regular vinegar prevents excess liquid from forming, keeping the salad from getting watery and maintaining its sourness over time.
- For the myeongran jeot, choose a low-salt variety over regular strongly salted one so you can enjoy it generously with the bossam meat.
You might also like
YouTubeTtukdak Hyung's Garlic Bossam
A garlic bossam (braised pork belly) made by braising pork belly, cabbage, and rice wine in a savory soy sauce-based seasoning for a flavorful finish.
Whole pork bellyMakgeolliSoy sauceCabbageMinced garlic
Meat dishRice thiefHearty
YouTubeTtukdak Hyung's Gul Bossam
Steamed pork belly with succulent oysters and savory butter-seared pollock roe, a premium three-combo bossam.
porkoystersradishseasoned pollock roeoligosaccharide syrup
Meat dishesSeasonal dishesGuest entertaining dishes
YouTubeSeungwoo Dad's Super Simple Jokbal and Bossam
A super simple jokbal and bossam recipe that achieves a restaurant-quality taste at home using soy sauce, corn syrup, doenjang, and all-purpose seasonings, without complicated herbal ingredients.
PorkPork BellySoy SauceCorn SyrupOnion
Late Night SnackGourmetHome Party
YouTubeChoi Kang-rok's Myeongran Gamja Buchim
A wine appetizer made by thinly slicing potatoes, filling them with sweet leek cream and savory pollack roe sauce, and pan-frying until golden and crispy, like a sandwich.
PotatoesSalted Pollack RoeLeeksMilkHeavy Cream
PairingUnique DishHome Party
YouTubeSeungwoo Dad's Myeongran Cream Pasta
An incredibly simple pasta that's as easy to cook as ramen, offering the ultimate savory richness and creamy thickness through the combination of myeongran and cream.
SpaghettiOlive oilGarlicWhipping creamMyeongran (pollack roe)
Super simpleLate-night snackCreamy
YouTubeBaek Jong-won's Pork Kimchi Braised Dish
Tender pork pieces are braised with sour kimchi and kimchi juice, creating a rich, tangy sauce that perfectly complements the savory meat.
whole cabbage kimchiporksoybean pasteminced garlicsoup soy sauce
home mealrice-friendly