Korean Boiled Pork (Bossam) with Radish Salad and Oysters

Ingredients

• 1.5 kg Pork Foreleg (전지 돼지 앞다리 살) (Trimmed of excess fat and skin, cut into one large piece for boiling)
• 2 L Water (For the initial broth; use cold tap water)
• 4 g Salt (About 1 teaspoon; use sea salt for better flavor)
• 2 stalks Green Onion (Scallion) (White parts go into the broth, green tops saved for garnish)
• 15 cloves Garlic (Peeled and lightly crushed; can be minced)
• 1 cup Soju (Korean rice spirit; helps tenderize pork and mask odor)
• 2 kg Korean Radish (무) (Peeled and cut into 0.5 cm strips for mu saengchae)
• 30 g Salt (for radish) (About 2 tablespoons; used for brining the radish)
• 1 tsp Sweetener (Erythritol or Sweetvia) (Low‑calorie sweetener; can substitute with sugar)
• 2 tbsp Gochugaru (Korean red pepper powder) (Mild to medium heat; store in refrigerator)
• 1 tsp Sesame Oil (To finish the radish salad)
• 2 tbsp Sesame Seeds (Toasted; adds nutty crunch)
• 1.5 tbsp Fish Sauce (액젓) (Provides umami; adjust to taste)
• 12 pieces Fresh Oysters (FDA‑approved) (Rinse, soak in clean seawater, quick blanch 30 sec)

Instructions

1. Prepare the Pork

   Rinse the pork foreleg under cold water, pat dry with paper towels, and trim any remaining hair or excess fat.

   Time: PT5M

2. Make the Broth Base

   In the 7 L low‑pressure cooker add 2 L water, 3‑4 g salt, the white parts of the green onions, 15 crushed garlic cloves, and 1 cup soju. Stir briefly.

   Time: PT5M

3. Cook the Pork

   Place the whole pork foreleg into the cooker, seal the lid, bring to pressure, and cook for 40 minutes.

   Time: PT40M

4. Finish the Broth

   Release the pressure, check that the pork is fork‑tender. If the meat is not fully submerged, add another 500 ml water, reseal, and simmer for 10 minutes on low heat.

   Time: PT10M

5. Rest the Pork

   Remove the pork, transfer to a cutting board, and let it rest for 10 minutes before slicing.

   Time: PT10M

6. Prepare the Radish Salad (Mu Saengchae)

   Peel the 2 kg radish and cut into 0.5 cm strips. Place in a large bowl, add 30 g salt, 1 tsp sweetener, and a pinch of sugar; toss and let sit 5 minutes to draw out excess water.

   Time: PT15M

7. Season the Radish

   Drain any released water, then add 2 tbsp gochugaru, 1.5 tbsp fish sauce, 1 tsp sesame oil, 2 tbsp toasted sesame seeds, and the green tops of the scallions. Mix thoroughly.

   Time: PT5M

8. Marinate the Radish

   Let the seasoned radish sit at room temperature for 30 minutes, stirring once halfway through.

   Time: PT30M

9. Clean and Quick‑Blanch the Oysters

   Rinse oysters under cold running water, soak in clean seawater for 5 minutes, then dip into boiling water for 30 seconds and immediately transfer to ice water.

   Time: PT5M

10. Slice and Plate

    Thinly slice the rested pork against the grain, arrange on a platter with radish salad and blanched oysters. Serve the hot broth in a separate bowl; it can be enjoyed as a clear soup or with noodles.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

22 g

Fat

32 g

Fiber

4 g