Gul bossam

Method

1. 1 Boil pork belly with doenjang, ginger, and garlic for 55 minutes, then let it cool for 10 minutes and slice it into 4 mm thick slices.
2. 2 Toss shredded radishes with salt for 20 minutes, drain well, then mix with gochugaru (fermented pork), garlic, fish sauce, and green onions to make fresh kimchi.
3. 3 Gently rinse the oysters in lightly salted water, then let them drain in a colander for 15 minutes.
4. 4 Oysters are not blanched; this dish uses raw oysters, so they must be very fresh and cold.
5. 5 Blanch the Chinese cabbage leaves for 90 seconds until soft and pliable, then drain well.
6. 6 Wrap a cabbage leaf around a slice of meat, radish kimchi, and fresh oyster, then eat the whole thing.

With an appliance

• Pressure cooker 50 min

  Replace step 1: high-pressure boiling of pork belly for 22 minutes, then release the pressure naturally; the steps with oysters and fresh kimchi remain unchanged.