Ttukdak Hyung's Gul Bossam

Cooking tips 💡

• Pickling radish with oligosaccharide syrup instead of salt uses osmosis to remove moisture perfectly while enhancing the crunchy, chewy texture like dried radish strips.
• Adding a touch of lemon juice to the oyster salad completely eliminates any subtle fishiness and maintains freshness visually and in taste.
• When eating the pork belly and oyster salad together with the buttery, salty seared pollock roe as a trio, you'll experience an umami synergy like never before.

Recommended for 🙋

• ⭐Those who want to serve the classic bossam combo of fresh winter oysters and fatty pork belly at home.
• ⭐Those looking for a visually stunning and delicious main dish for housewarmings, year-end parties, or entertaining guests.