Korean Bossam with Radish Salad

Steps

1. 1

   Cut the radish (or kohlrabi) into strips, ensuring they are not too thin.

2. 2

   Mix the radish strips with some salt and let them sit for 10-15 minutes to draw out the water.

   Start 10-minute timer
3. 3

   In a large pot, bring 1.5 liters of water to a boil with the head of garlic, onions, 1-2 green onions, peppercorns, dried chilies, and the soybean paste.

4. 4

   Once the water is boiling, carefully place the pork belly in the pot. Reduce the heat and let the meat simmer gently for 40 minutes.

   Start 40-minute timer
5. 5

   While the meat is cooking, finish the radish salad: Drain the excess water from the salted radish and squeeze well.

6. 6

   Season the radish with gochugaru, fish sauce, pressed garlic cloves, sugar (or syrup), balsamic vinegar, and apple cider vinegar. Mix well.

7. 7

   Mix the green onions and roasted sesame seeds into the salad. Season with salt to taste and set aside.

8. 8

   After the cooking time, remove the pot from the heat and let the pork belly rest in the broth for about 5-10 minutes.

   Start 5-minute timer
9. 9

   Remove the meat from the broth and cut into thin slices.

10. 10

    Serve the meat together with the radish salad, ssamjang, shrimp paste, fresh lettuce for wrapping, and rice.