Bossam(Steamed Pork with Radish Kimchi) by Chef Jia Choi

pork belly

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin is leaner, while chicken thighs are often less expensive.

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🥗Healthier: miso paste

💰Cheaper: soy sauce

Miso provides umami, while soy sauce is a more accessible option.

Marinate the pork belly in a plastic bag with soy sauce, rice wine, sugar, and black pepper for 1 hour.

Slice ginger and crush garlic, then add to the marinade.

Prepare half of a white radish by slicing and brining it with salt and sugar for 40 minutes.

After 40 minutes, drain and squeeze out excess water from the radish.

In a pot, layer sliced onion and green onions, then add marinated pork belly and the marinade.

Add garlic and ginger to the pot, cook on high heat for 5 minutes, then lower heat and simmer with lid on for 15 minutes.

After cooking, let the pork belly rest for 20 minutes before slicing thinly.

Season the brined radish with gochugaru, sugar, salt, and rice vinegar.

Serve the sliced pork belly with the seasoned radish kimchi.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens