Main ingredients 🥩
RadishGreen onionChili powderAnchovy sauceMirinGarlicKimchiPork shoulderSoju
Ttukdak Hyung's Suyuk and Bossam Kimchi
A spicy dish of boiled pork and bossam kimchi, made by simmering pork shoulder and radish in a spicy chili paste.
🙋 Recommended for
- ⭐ Those who need a boiled pork and bossam kimchi to pair with home drinking or a weekend meal.
- ⭐ Those who enjoy the combination of kimchi and pork shoulder.
- ⭐ Those who want to handle everything from ingredient preparation to creating a spicy chili paste sauce.
Ingredients needed 🛒4 servings
- Radish: 350g
- Oligosaccharide: 5 tablespoons
- Green onion: 100g
- Chili powder: 8 tablespoons
- Anchovy sauce: 4 tablespoons
- Mirin: 4 tablespoons
- Sugar: 2 tablespoons
- Minced garlic: 1 tablespoon
- Salted shrimp: 0.3 tablespoons
- Kimchi: 600g
- Pork shoulder
- Soju
Recipe 🍳
- Julienne the radish, add 5 tablespoons of oligosaccharide, and let it marinate for over 3 hours. 1) Radish 350g 2) Oligosaccharide 5 tablespoons.
- After 3 hours, strain the water from the radish and add the following ingredients to make the seasoning. 1) Green onion 100g 2) Chili powder 8 tablespoons 3) Anchovy sauce 4 tablespoons 4) Mirin 4 tablespoons 5) Sugar 2 tablespoons 6) Minced garlic 1 tablespoon 7) Salted shrimp 0.3 tablespoons.
- Add the seasoned radish to store-bought kimchi (600g) and mix to complete. 1) Kimchi 600g.
- Cut the pork shoulder into thick slices, choosing a cut with a good balance of fat.
- Steam the pork shoulder with soju in a steamer for 40 minutes to finish.
- Enjoy the completed Bossam Kimchi with Suyuk for a perfect Bossam. 1) Sesame seeds.
- Prepare the ingredients and mix the seasoning in advance.
- Cook the main ingredients in order, following the measurement flow from the blog.
- Check the seasoning and consistency, then plate and finish.
Cooking tips 💡
- This was organized based on the measurements and steps from the blog post. Adjust cooking time slightly depending on heat and pan size.