Korean Boiled Pork Wrap

Locals think that the body's vitality needs to be renewed throughout the summer, therefore eating a steaming bowl of samgyetang (chicken ginseng soup) is a typical activity between June and early September. A little spring chicken is filled with chestnuts, garlic, dried jujubes, ginseng, sticky rice, and gingko nuts in this healthy soup. Slowly boil the ingredients until the beef is quite soft and the thick soup has a somewhat bitter yet aromatic flavor.

Ingredients

• 1 1/2 pound slab pork belly (680g), preferably skin-on
• Rice-rinsing water (optional; see note)
• 3 tablespoons (45ml) doenjang (Korean fermented soybean paste)
• 1 whole medium yellow onion, skin on
• 10 scallions or 3 daepah (Korean giant scallions)
• 1/2 medium apple
• 1 thumb-size knob fresh ginger, peeled
• 1 (1-inch; 2cm) piece cinnamon stick
• 10 whole medium garlic cloves
• 1 teaspoon whole black peppercorns (about 15)
• 1 small bay leaf
• 1/4 cup (60ml) soju or vodka

Instructions

• Combine sugar, vinegar, kosher salt, and water in a large bowl. Mix well until it turns into a clear pickle brine.
• Add the cabbage and mix well by hand.
• Let it sit for 15 minutes, then mix well and turn it over so the leaves pickle evenly. Repeat this every 10 to 15 minutes for 1 to 2 hours until the cabbage gets soft and withered.
• Squeeze out the excess water and refrigerate until ready to serve.
• In a large saucepan, combine the pork, onion, ginger, garlic, soy bean paste, brown sugar, hazelnut coffee powder, and water. Cook for 1 hour over medium high heat, covered.
• Turn the pork over with a wooden spoon or tongs when it begins to boil fiercely.
• Reduce the heat to low and cook for another 15 minutes after 1 hour of boiling.
• Remove the cooked pork from the pan and set aside to cool until ready to serve.
• Squeeze out the excess water and put it back into a bowl.
• Take the oysters out of the fridge and wash and drain.
• Create a seasoning mixture by combining hot pepper flakes, fish sauce, sugar, garlic, and green onion in a bowl. Mix well with a wooden spoon.
• Add the seasoning mixture to the radish and mix well by hand. Add the oysters and mix it gently. Add the sesame seeds.