Modu Recipe
Modu Recipe

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.

Ingredients needed 3 servings

Recipe

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.

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.

Shop ingredients on Coupang(Ad)

pork bellymyeongran jeotsquidradishcucumberonionwater dropwortgreen onioncheongyang gochugarlicgochugarusesame seedssesame oiloligosaccharide syrupgochujangvinegarsugarsalted seasoning

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