Get 15% off - Dogpound Hydration Supplements with discount code SMASHCITY.
Better than Liquid IV or Pedialyte.

Want to see how much your house or rental would make on AirBnb? Check out this free tool I made. Just enter an address- BNB Calc

instant pot bossam + radish kimchi with oyster

5.0

(1)

thesubversivetable.com
Your Recipes

Prep Time: 15 minutes

Cook Time: 18 minutes

Total: 33 minutes

Servings: 4

Cost: $5.93 /serving

Ingredients

Remove All · Remove Spices · Remove Staples

Export 14 ingredients for grocery delivery

Compare the highest earning crypto earning games on ForThePlayers.gg.
Made by the creator of Recipe Cart.

Instructions

Helping creators monetize
Show ad-free recipes at the top of any site

Step 1

Place all Bossam ingredients in the Instant Pot, making sure to add the water last. It’s ok if the Doen Jang is in a big clump. Turn off KEEP WARM function. Lock the lid and set for manual mode, 18 minutes.

Step 2

When the timer beeps, manually release the steam.  When all the steam has released, open the lid.  Remove the Instant Pot container from the machine.  Set aside.  This prevents the pork belly from overcooking.  Keep the pork belly submerged in the liquid until ready to serve. Ideally, the pork belly and liquid should cool to room temperature before serving.

Step 3

Place all Bossam ingredients in a large stock pot. It's ok if the Doen Jang is in a big clump. Bring to a boil and simmer on medium low heat until pork belly is soft and tender but not falling apart, about 1-1.5 hours. The cook time depends on the thickness of the pork belly and also the ratio of fat to meat. Start checking after 45 minutes of cooking time by poking the pork belly with your index finger or tongs. If the pork belly is still firm and overly "bouncy," it needs more boiling. Keep cooking and check in 15 minute intervals until the meat is tender and not so "bouncy" when you poke it.

Step 4

Remove the pot from heat source. Keep the pork belly submerged in the liquid until ready to serve. Ideally, the pork belly and liquid should cool to room temperature before serving.

Step 5

Chop the Korean radish or daikon into matchsticks. Place in large bowl, sprinkle with salt, and mix thoroughly. This begins the pickling process. Set aside for 10 minutes.

Step 6

Transfer radish into a clean bowl. There should be a lot of liquid and salt left in the bottom of the old bowl. Do not use this liquid; dump it out. Squeeze out as much liquid as possible. If you like, add to a thin dish cloth and wring out as much liquid as possible. This will ensure kimchi that's not too wet.

Step 7

In the new bowl with the salted radish, add fish sauce, garlic, green onions, gochukaru, and sugar. Mix thoroughly until well coated.

Step 8

Add defrosted oysters. Be gentle as you mix in the oysters. Cover with plastic wrap and place in the fridge until serving time.

Step 9

Remove pork belly from liquid and slice into thin strips. Arrange on a platter. Serve alongside Radish Kimchi with Oysters, lettuce leaves and/or perilla leaves, and rice.

Top Similar Recipes from Across the Web