Korean Braised Pork Belly with Radish Kimchi (Bossam with Musaengchae)

A classic Korean dish featuring tender, soy-coke braised pork belly, served with a sweet, spicy, and crunchy radish kimchi (musaengchae). Perfect for sharing, this dish balances savory, sweet, and spicy flavors with a variety of textures.

IntermediateKoreanServes 6

Printable version with shopping checklist

Source Video
2h 39m
Prep
1h 1m
Cook
26m
Cleanup
4h 6m
Total

Cost Breakdown

Total cost:$34.80
Per serving:$5.80

Critical Success Points

  • • Start Braising Pork
  • • Flip Pork and Continue Braising
  • • Drain and Dry Radish
  • • Season Radish for Kimchi
  • • Final Pork Rest and Slicing

Safety Warnings

  • • Be careful when handling hot pork and braising liquid to avoid burns.
  • • Wear gloves when mixing chili powder to avoid skin irritation.
  • • Ensure pork is cooked through (internal temp at least 70°C/160°F).
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