Boiled Pork and Dried Radish Salad recipe - ingredients, nutrition and when to eat it
Serve thinly sliced boiled pork with sweet and tangy seasoned dried radish and crisp leafy wraps on one plate.
Serve thinly sliced boiled pork with sweet and tangy seasoned dried radish and crisp leafy wraps on one plate. It’s savory and satisfying, and goes well with rice for lunch or dinner.
Salads & light · 50 minutes to cook
Tips: After soaking the dried radish, squeeze out the water well so the seasoning doesn’t get diluted.
Tips: Let the pork rest briefly after boiling so it loses less juice when sliced.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Pork belly — 150 g
- Dried radish strips — 20 g
- Lettuce — 4 sheet
- Garlic — 2 pc
- Green onion — 20 g
- Doenjang (Korean soybean paste) — 1 tsp
- Korean red pepper flakes — 1 tsp
- Gochujang (Korean chili paste) — 1 tsp
- Soy sauce — 1 tsp
- Vinegar — 1 tsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Water — 700 ml