Modu Recipes

Ttukdak Hyung's Pressure Cooker Suyuk and Bossam Radish Kimchi

A main dish of pressure cooker pork belly and bossam radish kimchi, made by stir-frying whole pork belly, radish, and chili peppers with a spicy chili paste.

🙋 Recommended for

  • ⭐ Those who need a main dish of pressure cooker pork belly and bossam radish kimchi for family meals or guest tables.
  • ⭐ Those who enjoy the combination of whole pork belly and radish.
  • ⭐ Those who prefer dishes that develop deep flavor and tender texture over time.

Ingredients needed 🛒4 servings

  • Based on 600g pork belly
  • Large onion: 1
  • Whole garlic: 10 cloves
  • Doenjang: 2 tablespoons
  • Whole pork belly: 600g
  • If only small onions are available, use 2.
  • Based on 1.3kg radish
  • Radish: 1
  • Coarse salt: 1 tablespoon
  • Oligosaccharide syrup: 2 cups (using a paper cup, approx. 360ml)
  • Gochugaru: 5 tablespoons
  • Maesil cheong: 2 tablespoons
  • Mirin (cooking wine): 2 tablespoons
  • Anchovy sauce: 2 tablespoons
  • Sugar: 2 tablespoons
  • Minced garlic: 2 heaping tablespoons
  • Gochujang: 1 tablespoon
  • MSG: 1/2 tablespoon
  • Minced ginger: 1/2 tablespoon
  • Green onion: 1 stalk (use only the white part)

Recipe 🍳

  1. Wash a large onion thoroughly, then cut it thickly with the peel on and place it at the bottom of the pressure cooker. * If only small onions are available, use two.
  2. Add 10 whole garlic cloves and 2 cheongyang peppers with stems removed.
  3. Add 2 tablespoons of doenjang.
  4. Place the 600g of whole pork belly on top, set the multi-grain rice cooking mode, and press start.
  5. After cooking once using the multi-grain rice setting, open the lid, flip the meat, and cook again using the multi-grain rice mode.
  6. Thinly slice the finished suyuk and plate it. Oligosaccharide syrup: 2 cups (using a paper cup, approx. 360ml) Green onion: 1 stalk (use only the white part)
  7. Cut 1.3kg of radish into thick pieces, about the thickness of a finger.
  8. Place the radish in a large bowl, add 1 heaping tablespoon of coarse salt and 2 cups of oligosaccharide syrup (using a paper cup, approx. 360ml), mix well, and let it marinate for 2 hours. * Mix the radish every 30 minutes to ensure even marination. * If marinated for more than 2 hours, the radish will lose its crisp texture, so be mindful of the time.
  1. Wash a large onion thoroughly, then cut it thickly with the peel on and place it at the bottom of the pressure cooker. * If only small onions are available, use two.
  2. Add 10 whole garlic cloves and 2 cheongyang peppers with stems removed.
  3. Add 2 tablespoons of doenjang.
  4. Place the 600g of whole pork belly on top, set the multi-grain rice cooking mode, and press start.

Cooking tips 💡

  • The moisture content of the meat and vegetables differs, so adjust the heat in the middle to prevent the seasoning from burning.

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Whole Pork BellyOnionGarlicCheongyang PepperDoenjangRadishGochugaruMaesil CheongAnchovy SauceMinced Garlic
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