Ttukdak Hyung's Squid Bossam

Cooking tips 💡

• If using frozen pork belly, transfer it to the refrigerator the day before cooking and thaw completely to prevent any gamey smell and maintain moisture.
• The radish and cucumber pickled in corn syrup and salt develop their own sweetness and a chewy texture optimized for seasoning. Never rinse them with water; only squeeze out the moisture.
• Using too much regular vinegar in the seasoned salad dressing can make it watery. It's essential to use 3x concentrated vinegar, which provides strong acidity even in small amounts, to prevent the salad from becoming bland.
• If the onion in the seasoned salad is cut thickly, it can taste pungent and out of place. The secret is to lay the knife flat and slice the onion as thinly as possible.

Recommended for 🙋

• ⭐Those who want to enjoy a unique combination of sweet, sour, and spicy seasoned squid salad with a refreshing crunch, instead of the usual bossam kimchi.
• ⭐Those who want to learn the secret to boiling moist, juicy boiled pork belly at home that rivals professional restaurants.
• ⭐Those who want a generous and luxurious home party dish combining fragrant water parsley, strong-flavored vegetables, and chewy squid.