Affiliate Disclosure: As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
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).
You Might Also Like
Similar recipes converted from YouTube cooking videos
Frank Proto's Creamy, Buttery Mashed Potatoes
AmericanEasy
Claire Saffitz’s Chicken Pot Pie with Homemade Puff Pastry
AmericanHard
Classic American Meatloaf
AmericanIntermediate
Classic American Meatloaf
AmericanIntermediate
Claire Saffitz’s Chicken Pot Pie with Homemade Puff Pastry
AmericanHard
Classic Tiramisu (Claire Saffitz's Version)
ItalianIntermediate