Ttukdak Hyung's Rice Cooker Sous Vide Bossam Samhap

Name: Ttukdak Hyung's Rice Cooker Sous Vide Bossam Samhap
Cook time: 380 min
Total time: 380 min
Yield: 3 servings
Cuisine: Korean
Ingredients: pork belly; a pinch of seasoned salt; sour kimchi; green onion; soft tofu; cooking oil; gochujang; tuna extract; gochugaru; sugar; minced garlic; perilla oil; sesame seeds

Pork belly sous vide for 6 hours using the rice cooker's keep-warm function, served with braised kimchi and soft tofu as a samhap (three-item combination).

6 hr 20 min Difficulty Normal Meat & mains

Main ingredients

pork belly sour kimchi green onion tofu

Ingredients needed 3 servings

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pork belly sour kimchi green onion tofu

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A soft, original whole pork belly suyuk that melts in your mouth by locking in juices using the sous vide method.

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YOOXICMAN's Sous Vide Kimchi-Wrapped Pork Belly Suyuk

A kimchi-wrapped suyuk that achieves a deep harmony of umami and juices by sous-viding pork belly wrapped only in well-ripened kimchi, without any other seasoning.

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Recipe

Cut the pork belly into suitable sizes, place in a zip-top bag, and sprinkle a little seasoned salt to season.
Slowly submerge the zip-top bag in water to push out the air, then seal completely to make it near vacuum-sealed.
Place the bag with the pork into the rice cooker with warm water, press down with a bowl to keep it submerged, and cook on keep-warm mode for 6 hours.
While the pork is cooking, mix water, cooking oil, gochujang, tuna extract, gochugaru, sugar, and minced garlic in a pan to create a seasoning base.
Add the sour kimchi to the seasoning, cover, and steam over low heat for 15 minutes until fully wilted and tender.
When the kimchi is completely wilted, turn off the heat and sprinkle finely chopped green onion, perilla oil, and sesame seeds evenly to complete the braised kimchi.
After 6 hours, remove the pork belly from the rice cooker and slice it into bite-sized pieces while it's still juicy and tender.
Arrange the warm soft tofu, braised kimchi, and sous vide pork belly attractively on a large plate.

Place pork belly and seasoned salt in a zip-top bag, remove air, seal, and sous vide in rice cooker on keep-warm for 6 hours.
In a pan, add water, seasonings, and sour kimchi, cover, and steam over low heat for 15 minutes, then add green onion and perilla oil.
Slice the tender sous vide pork and serve with warm soft tofu and braised kimchi as a samhap.

Cooking tips

When buying pork belly, choose a piece with an uneven surface and even layers of meat and fat for a more tender result after cooking.
Instead of stir-frying kimchi only in oil, add a bit of water and steam covered over low heat to make it much softer and deeper in flavor.
Meat cooked using sous vide may have a reddish hue on the cut surface (myoglobin phenomenon), but it is fully cooked through, so you can eat it confidently.

Recommended for

Those who want to taste sous vide meat that is much more moist and melts-in-your-mouth tender than regular bossam.
Those looking for a high-quality, sophisticated samhap dish to serve for guests or parents' birthdays.
Those who want to challenge themselves to make perfect bossam using their home rice cooker without a separate sous vide machine.