Main ingredients 🥩
porkoystersradishseasoned pollock roeoligosaccharide syrupgochugaruperilla oilplum extractmyeolchi aekjeotgreen onionlemon juicegarlicseasoned saltsojucooking oilbuttersesame oilsesame seeds
Ttukdak Hyung's Gul Bossam
Steamed pork belly with succulent oysters and savory butter-seared pollock roe, a premium three-combo bossam.
🙋 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
Ingredients needed 🛒3 servings
- 600g whole pork belly
- 250g fresh oysters
- 1/3 piece radish
- 2~3 seasoned pollock roe
- oligosaccharide syrup (for pickling radish)
- 1 cup soju
- a little cooking oil
- 1 tbsp butter
- 1 tsp sesame oil
- 1 tsp sesame seeds
- [Seasoning for oyster salad] 3 tbsp gochugaru
- 1 tbsp perilla oil
- 1 tbsp plum extract
- 1 tbsp myeolchi aekjeot
- 1/2 green onion (white part)
- 0.5 tbsp lemon juice
- 1 tbsp minced garlic
- a little seasoned salt
Recipe 🍳
- Cut the radish into thick strips, place in a bowl with enough oligosaccharide syrup, mix well, and let sit for at least 2 hours to draw out moisture.
- Once the radish strips are well-pickled, drain them in a cloth or colander, squeezing out excess liquid.
- Wash the fresh oysters in lightly salted water, gently shaking to remove impurities, then rinse under running water and drain completely on a colander.
- Place the whole pork belly on a steamer basket after the water is boiling, pour 1 cup of soju over the surface to remove any smell, cover, and steam for 45 minutes.
- In a bowl with the drained pickled radish strips, add gochugaru, perilla oil, plum extract, myeolchi aekjeot, chopped green onion (white part), lemon juice, minced garlic, and seasoned salt. Mix vigorously until the seasoning is well incorporated.
- Once the radish strips are evenly coated, gently fold in the prepared oysters, being careful not to break them, to complete the oyster salad.
- Heat a lightly oiled pan, add 1 tbsp butter, then pan-sear the seasoned pollock roe, turning gently to brown evenly without burning.
- Slice the seared pollock roe into bite-sized pieces, drizzle with sesame oil and sprinkle sesame seeds, then toss lightly.
- Remove the steamed pork belly, slice thinly and uniformly while hot. Arrange the sliced pork, oyster salad, and grilled pollock roe neatly on a plate.
- Pickle the radish strips in oligosaccharide syrup for 2 hours, squeeze out moisture, and wash the oysters in salted water.
- Place pork belly on steamer, pour soju, steam for 45 minutes, then slice.
- Season the radish strips with myeolchi aekjeot, gochugaru, etc., mix with oysters, and serve with the butter-seared pollock roe.
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.
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