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

Ingredients

• 800 g Pork belly (600g to 1kg, skin-on or skinless)
• 10 whole Garlic cloves (Peeled)
• 1 bunch Green onion (Whole, washed)
• 30 pieces Whole black peppercorns
• 1.2 L Coke (Coca-Cola) (Enough to submerge pork)
• 400 ml Soy sauce (1/3 the amount of Coke used)
• 1.5 kg Korean radish (mu) (Cut into pinky-sized sticks)
• 18 g Salt
• 135 g Starch syrup (120g for radish, 15g for seasoning)
• 35 g Korean red pepper powder (gochugaru) (14g + 21g, divided)
• 20 g Minced garlic
• 30 g Salted anchovy (myeolchi aekjeot) (Korean fish sauce)
• 45 g Plum extract (maesil cheong)
• 1 handful Water parsley (minari) (Washed, roughly chopped)

Instructions

1. Prepare Pork Belly for Braising

   Place 800g pork belly in a large pot. Add 10 whole garlic cloves, 1 bunch green onion, and 30 whole peppercorns.

   Time: PT5M

2. Add Braising Liquid

   Pour enough Coke (about 1.2L) into the pot to submerge the pork. Add soy sauce in a ratio of 1:3 to the Coke (about 400ml).

   Time: PT2M

3. Start Braising Pork

   Bring the pot to a boil over high heat. Once boiling, reduce heat to a gentle boil (medium-high) and cook uncovered for 15 minutes.

   Time: PT15M

4. Prepare Radish for Kimchi

   While pork is boiling, peel and cut 1.5kg Korean radish into sticks the length and thickness of your pinky finger.

   Time: PT10M

5. Salt and Marinate Radish

   Place cut radish in a large bowl. Add 18g salt and 120g starch syrup. Toss well to coat. Let marinate for 2 hours at room temperature.

   Time: PT2H

   Temperature: 25°C

6. Flip Pork and Continue Braising

   After 15 minutes, flip pork pieces over. Adjust heat to medium-low, cover, and simmer for 30 minutes.

   Time: PT30M

7. Drain and Dry Radish

   After 2 hours, drain the radish and squeeze out excess moisture using a cotton cloth or clean hands.

   Time: PT5M

8. Season Radish for Kimchi

   In a large bowl, combine drained radish with 14g red pepper powder, 20g minced garlic, 30g salted anchovy, 15g starch syrup, 45g plum extract, and 21g more red pepper powder. Add a handful of water parsley. Mix thoroughly.

   Time: PT7M

9. Rest Seasoned Radish

   Let the seasoned radish sit for 15 minutes to allow flavors to meld.

   Time: PT15M

   Temperature: 25°C

10. Final Pork Rest and Slicing

    After 30 minutes of simmering, open the lid and flip pork again. Turn off the heat, cover, and let pork rest in the liquid for 5 minutes. Remove pork and let cool slightly. Slice into 0.5cm thick pieces.

    Time: PT6M

11. Serve

    Arrange sliced pork belly on a platter. Serve with the spicy radish kimchi on the side. Enjoy as wraps with lettuce or napa cabbage if desired.

    Time: PT5M

Nutrition Facts

Calories

540

Protein

22g

Carbohydrates

38g

Fat

32g

Fiber

3g

Ingredient Substitutions

• Instead of Pork belly: Pork shoulder (less fatty)
• Instead of Green onion: Leek tops
• Instead of Whole black peppercorns: Cracked black pepper
• Instead of Coke (Coca-Cola): Pepsi, Other cola
• Instead of Soy sauce: Tamari (gluten-free)
• Instead of Korean radish (mu): Daikon radish
• Instead of Starch syrup: Corn syrup, Honey (for a different flavor)
• Instead of Korean red pepper powder (gochugaru): Mild chili flakes (not smoked)
• Instead of Salted anchovy (myeolchi aekjeot): Thai fish sauce (nam pla)
• Instead of Plum extract (maesil cheong): Honey + a splash of lemon juice
• Instead of Water parsley (minari): Cilantro, Flat-leaf parsley

Equipment Needed

• Large pot with lid
• Cutting board
• Chef's knife
• Mixing bowl (large)
• Mixing bowl (medium) (optional)
• Cotton cloth or clean kitchen towel
• Tongs
• Measuring spoons and cups
• Serving platter

Critical Steps — Do Not Skip

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

Chef Tips from the Video

• Use a sharp knife to slice pork cleanly.
• Let pork cool slightly before slicing for neater pieces.
• Serve with fresh lettuce or napa cabbage leaves for authentic bossam wraps.

Troubleshooting

Storage

Refrigerator: Store sliced pork and radish kimchi separately in airtight containers for up to 3 days.

Freezer: Pork can be frozen for up to 1 month. Radish kimchi is best fresh but can be frozen for up to 2 weeks (texture may change).

Room temperature: Do not store at room temperature for food safety.

Make-Ahead Tips

• Radish kimchi can be made a day ahead for deeper flavor.
• Pork can be braised and sliced up to 2 days ahead; reheat gently before serving.