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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.
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Cost Breakdown
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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