Daebakjip Bossam (Korean boiled pork belly) with Korean radish kimchi.
Fermentation & Pickling⏱ 180min👥 2 servings
Ingredients
- 1.3 kg of Korean radish.
- A moderate amount of cilantro.
- Gochugaru (seasoning).
- Seasoning ingredients such as sugar and salt.
Instructions
1
Slice the Korean radish to a thickness of 6-7 mm.
2
Soak the Korean radish for approximately 2.5 to 3 hours (adjusting based on weather conditions).
3
Squeeze out all the excess moisture from the pickled Korean radish.
4
Add the prepared seasoning and minced perilla leaves, and mix thoroughly with the Korean radish.
5
Sprinkle with sesame seeds and serve.
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