Main ingredients 🥩
Pork bellyMakgeolliSoy sauceRadishCucumberCorn syrupSquidSojuWater parsleyOnionGreen onionCheongyang chili pepperRed pepper flakesFish sauceVinegarGarlicPlum extractGochujangSesame seedsPerilla leaves
Ttukdak Hyung's Squid Bossam
Tender boiled pork belly, cooked in makgeolli, served with a sweet and sour, chewy and crunchy seasoned squid and vegetable salad made with water-boiled radish and cucumber, and chewy whole squid.
🙋 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.
Ingredients needed 🛒3 servings
- Pork belly for boiling 1kg
- Makgeolli 1 bottle
- Water (1:1 ratio with makgeolli)
- Soy sauce 1/2 cup
- Radish 1/2
- Cucumber 1
- Corn syrup generously
- Salt for seasoning a pinch
- Squid 1-2
- Soju a little
- Water parsley a handful
- Onion 1
- Green onion 1 stalk
- Cheongyang chili pepper
- Coarse red pepper flakes
- Anchovy or sand lance fish sauce
- 3x concentrated vinegar
- Sugar
- Minced garlic
- Plum extract or oligodang
- Gochujang
- Ground sesame seeds a pinch
- Perilla leaves generously
Recipe 🍳
- In a pot, add pork belly for boiling, 1 bottle of makgeolli, and an equal amount of water (1:1 ratio with makgeolli), and add 1/2 cup of soy sauce. Boil until the pork is fully cooked to make moist boiled pork belly.
- Cut the radish into finger-thick strips. Cut the cucumber in half, scrape out the seeds cleanly with a spoon, and then cut it diagonally into bite-sized pieces.
- Place the prepared radish and cucumber in a bowl, generously sprinkle with corn syrup and salt, mix well, and let it marinate for 30 minutes. Then, drain on a sieve to completely remove moisture.
- Place the cleaned squid in a steamer over high heat. Lightly sprinkle soju over the top to remove any fishy smell, cover with a lid, and steam for exactly 15 minutes. Then, cut into bite-sized pieces.
- Thinly slice the onion to remove its pungency and ensure it blends well. Also, chop the water parsley, green onion, and Cheongyang chili pepper to match the size of the squid.
- In a large bowl, combine the drained radish and cucumber, the steamed squid (cooled slightly), and the prepared water parsley, onion, green onion, and Cheongyang chili pepper.
- Add coarse red pepper flakes, fish sauce, 3x concentrated vinegar, sugar, minced garlic, plum extract, gochujang, and ground sesame seeds in the specified amounts. Mix thoroughly so the seasoning doesn't clump, creating the seasoned salad.
- Remove the boiled pork belly, slice it as desired, and arrange it on a plate with fragrant perilla leaves as a base, generously serving the boiled pork belly alongside the squid and water parsley salad to complete the dish.
- Boil pork belly with makgeolli, water, and soy sauce to make boiled pork belly. Pickle radish and cucumber in corn syrup and salt for 30 minutes, then squeeze out the water.
- Sprinkle soju on squid and steam for 15 minutes until tender, then slice. Thinly prepare vegetables like water parsley and onion.
- Mix the pickled vegetables, squid, and fresh vegetables with a sweet and sour seasoning of red pepper flakes, fish sauce, 3x concentrated vinegar, and gochujang. Serve with sliced boiled pork belly and perilla leaves.
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.
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