Tender, succulent 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 pork belly ingredients in the Instant Pot, making sure to add the water last. It’s ok if the doengjang 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.
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.
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.
**After cooking, remove pot from heat and let the pork belly sit in the liquid until time to serve. This applies to both Instant Pot and stove top directions. Then remove and slice into thin strips, preferably at room temperature. This will ensure moist pork belly.
***If cooking on the stove top, add all pork belly ingredients in a large stock pot except the doengjang. Bring to a boil. Add the doenjang and make sure it dissolves by breaking it up with a wooden spoon. Lower heat and simmer for 1 hour. After 1 hour, give the pork belly a poke. If it's jiggly and soft, remove from heat and let cool in the liquid. Usually, though, it will need another 15-30 minutes. Make sure the pork belly is not too firm or chewy.
****Doengjang is a Korean fermented soy bean paste. It's very similar in taste and texture to Miso paste, although it's much stronger. If you have a difficult time finding Doengjang, Miso paste is a good substitute.