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Instant Pot Bossam + Radish Kimchi with Oyster

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.  
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Main Course
Cuisine: Korean
Keyword: Instant Pot, Pork Belly, Radish Kimch with Oysters
Servings: 4
Author: The Subversive Table | Lis Lam


  • Instant Pot or large stock pot



  • 3 lb Pork Belly
  • 1/4 cup Doenjang (Korean fermented soy bean paste) or miso paste
  • 1 onion (peeled and halved)
  • 2 green onions (trimmed and halved)
  • 10-12 garlic cloves (peeled)
  • 3 inch ginger (sliced thinly)
  • 1 Tbsp instant coffee or 1 cup regular coffee
  • 1 Tbsp sugar
  • 1 tsp peppercorns
  • 6 cups water
  • 1 tsp salt

Radish Kimchi with Oysters:

  • 1 lb Korean radish or daikon (chinese white radish also works) peeled and trimmed
  • 2 tsp salt
  • 10-12 frozen (raw) oysters optional
  • 2 Tbsp Gochukaru (Korean chili flakes)
  • 2 Tbsp fish sauce
  • 1 Tbsp sugar
  • 2 garlic cloves minced
  • 2 green onions chopped


Instant Pot Bossam:

  • 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.
    Instant Pot Bo Ssam ingredients
  • 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.

Stovetop Instructions:

  • 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.

Radish Kimchi with Oysters:

  • 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.
    Matchstick radish
  • 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.
    Pickling radish
  • In the new bowl with the salted radish, add fish sauce, garlic, green onions, gochukaru, and sugar. Mix thoroughly until well coated.  
    Kimchi Radish in the making
  • Add defrosted oysters. Be gentle as you mix in the oysters. Cover with plastic wrap and place in the fridge until serving time.
    Radish Kimchi with Oysters

To serve:

  • Remove pork belly from liquid and slice into thin strips. Arrange on a platter. Serve alongside Radish Kimchi with Oysters, lettuce leaves and/or perilla leaves, and rice.  


*The cook time does not include the time the Instant Pot needs to pressurize.
**Doenjang is Korean fermented soybean paste.  It's very similar in taste and texture to Miso paste, although it's much stronger in taste and color.  If you have difficulty finding Doen jang, Miso paste is an acceptable substitute.