Side Dishes

Bossam Pork Belly with Spicy Whelk & Scallion Salad

Name: Bossam Pork Belly with Spicy Whelk & Scallion Salad
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 900 g Pork belly; 1 Onion; 1 stalk Green onion; 6 Whole garlic cloves; 3–5 Bay leaves; 3 tbsp Mirin (matsul); as needed Baby napa cabbage; 1 can Canned whelks (golbaengi); 100 g Shredded green onion; 1 tbsp Sugar; 1.5 tbsp Gochugaru (Korean chili flakes); 1 tbsp Soy sauce; 3 tbsp Gochujang (Korean chili paste); 1 tbsp Minced garlic; 1 tbsp Lemon juice; 1 tbsp Whelk can liquid

골뱅이무침과 삼겹살수육

Pork belly steamed in its own vegetable juices over onion and green onion with garlic and bay leaves, served with napa cabbage and a spicy whelk and shredded green onion salad. Lemon juice in the sauce boosts flavor with less seasoning, and blanching canned whelks reduces sodium.

📝 Step-by-Step Instructions

Cut the onion into thick rings, halve the green onion, trim the garlic and wash the cabbage.

Bossam Pork Belly with Spicy Whelk & Scallion Salad — step 1

Drain the canned whelks (reserving the liquid), blanch in boiling water for 30 seconds and rinse in cold water.

Bossam Pork Belly with Spicy Whelk & Scallion Salad — step 2

Lay the onion and green onion in a pot, add the garlic, pork, bay leaves and mirin and bring to a boil over high heat.

Bossam Pork Belly with Spicy Whelk & Scallion Salad — step 3

When the vegetables release their juices, reduce the heat to low and cook the pork for 45 minutes.

Bossam Pork Belly with Spicy Whelk & Scallion Salad — step 4

Toss the shredded green onion with the whelks and sauce.

Bossam Pork Belly with Spicy Whelk & Scallion Salad — step 5

Let the pork cool slightly, slice into bite-sized pieces and serve with the cabbage and whelk salad.

Bossam Pork Belly with Spicy Whelk & Scallion Salad — step 6

📊 Nutrition Facts (per serving)

504.8Calories (kcal)

12.6 gCarbs

30.4 gProtein

37 gFat

709.8 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.