Tender, jiggly pork belly. Spicy, fresh radish kimchi. Brine-y oysters that taste like the ocean. Yes, this is Last Supper material. And it couldn’t be easier to make at home. Especially with the Instant Pot.
Place all Bossam ingredients in the Instant Pot, making sure to add the water last. It’s ok if the Doen Jang is in a big clump. Turn off KEEP WARM function. Lock the lid and set for manual mode, 18 minutes.
When the timer beeps, manually release the steam. When all the steam has released, open the lid. Remove the Instant Pot container from the machine. Set aside. This prevents the pork belly from overcooking. Keep the pork belly submerged in the liquid until ready to serve. Ideally, the pork belly and liquid should cool to room temperature before serving.
Place all Bossam ingredients in a large stock pot. It's ok if the Doen Jang is in a big clump. Bring to a boil and simmer on medium low heat until pork belly is soft and tender but not falling apart, about 1-1.5 hours.
The cook time depends on the thickness of the pork belly and also the ratio of fat to meat. Start checking after 45 minutes of cooking time by poking the pork belly with your index finger or tongs. If the pork belly is still firm and overly "bouncy," it needs more boiling. Keep cooking and check in 15 minute intervals until the meat is tender and not so "bouncy" when you poke it.
Remove the pot from heat source. Keep the pork belly submerged in the liquid until ready to serve. Ideally, the pork belly and liquid should cool to room temperature before serving.
Chop the Korean radish or daikon into matchsticks. Place in large bowl, sprinkle with salt, and mix thoroughly. This begins the pickling process. Set aside for 10 minutes.
Transfer radish into a clean bowl. There should be a lot of liquid and salt left in the bottom of the old bowl. Do not use this liquid; dump it out. Squeeze out as much liquid as possible. If you like, add to a thin dish cloth and wring out as much liquid as possible. This will ensure kimchi that's not too wet.
In the new bowl with the salted radish, add fish sauce, garlic, green onions, gochukaru, and sugar. Mix thoroughly until well coated.
Add frozen oysters. Be gentle as you mix in the frozen oysters. They will finish defrosting by the time it’s ready to serve. Cover with plastic wrap and place in the fridge until serving time.
Remove pork belly from liquid and slice into thin strips. Arrange on a platter. Serve alongside Radish Kimchi with Oysters, lettuce leaves, and rice.
*The cook time does not include the time the Instant Pot needs to pressurize.
**Doen Jang is Korean fermented soy bean paste. It's very similar in taste and texture to Miso paste, although it's much stronger in taste and color. If you have a difficult time finding Doen jang, Miso paste is an acceptable substitute.