Side Dishes

Bossam Pork with Chive Salad & Tofu Doenjang Sauce

Name: Bossam Pork with Chive Salad & Tofu Doenjang Sauce
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 40 g Pork belly; 5 g Green onion; 5 g Garlic; 1.5 g Ginger; 0.5 g Whole black peppercorns; 10 g Young garlic chives; 2.5 g Onion; 15 g Korean radish; 0.1 g Salt; 1.5 g Vinegar; 1 g Sugar; 1 g Chili oil; 2 g Soy sauce; 10 g Balsamic vinegar; 5 g Sugar; 15 g Tofu; 2 g Doenjang (soybean paste); 1 g Green and red chili, minced; 2.5 g Water

돼지고기 수육 부추부침

Tender boiled pork belly sliced thin and served with spicy balsamic garlic chive salad, pickled radish and a low-sodium dipping sauce of mashed tofu and doenjang. The tofu stretches the doenjang, using about a fifth less paste.

📝 Step-by-Step Instructions

Boil the pork belly in one piece with the green onion, garlic, ginger and peppercorns until very tender.

Bossam Pork with Chive Salad & Tofu Doenjang Sauce — step 1

Cut the chives and onion into 3 cm lengths and toss lightly with the spicy sauce.

Bossam Pork with Chive Salad & Tofu Doenjang Sauce — step 2

Julienne the radish, pickle in the salt, sugar and vinegar and squeeze dry.

Bossam Pork with Chive Salad & Tofu Doenjang Sauce — step 3

Remove the pork and slice thinly.

Bossam Pork with Chive Salad & Tofu Doenjang Sauce — step 4

Plate the pork with the chive salad and pickled radish.

Bossam Pork with Chive Salad & Tofu Doenjang Sauce — step 5

Finely mash the tofu and mix with the doenjang sauce ingredients to serve with the pork.

Bossam Pork with Chive Salad & Tofu Doenjang Sauce — step 6

📊 Nutrition Facts (per serving)

202.4Calories (kcal)

10.3 gCarbs

9.4 gProtein

13.2 gFat

257 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.