Just because I have yummy radish from Jeju, Korea, I have to make Musengchae, my favorite side dish. When I see delicious Musengchae, I knew I have to make bossam!!! It is a match made in heaven!!
I boiled the block of pork belly in water with onion, green onion, bay leaves, peppercorns and Doenjang (soybean paste) for 45min.
When you wrap a piece of sliced pork belly and radish salad in lettuce or any other leafy green? and put the whole thing in your mouth, there will be a festival in your mouth!!