Pressure Cooker Bo Ssam

Step 1

Make the bo ssam: In a 6- to 8-quart electric pressure cooker, combine 4 cups of water and doenjang, and whisk until well blended. Add the garlic, ginger, scallions and peppercorns. Season pork belly with salt and add to cooker in an even layer, pressing to submerge in the liquid. Lock pressure cooker lid in place, and set steam vent to sealing position. Select high pressure, and cook for 30 minutes. Let pressure release naturally for 15 minutes, then manually release.

Step 2

While pork belly cooks, in a medium bowl, dissolve 1/4 cup of salt in 4 cups water. Add cabbage leaves and toss to evenly coat. Let stand, turning occasionally, until softened and lightly salted, about 30 minutes. Drain and squeeze out excess water.

Step 3

Make the spicy radish salad: In a small bowl, combine all of the ingredients and mix well.

Step 4

Make the ssamjang: In a small bowl, combine all of the ingredients and mix well.

Step 5

When ready to eat, slice the pork belly crosswise into 1/4-inch-thick pieces, and arrange on a serving platter alongside the cabbage. (The braising liquid can be degreased and used as a delicious soup base, or discarded.) Serve with the spicy radish salad, ssamjang and preferred toppings like thinly sliced long green chile peppers, thinly sliced garlic and kimchi.

Step 6

To eat, place a piece of pork belly on a cabbage leaf and place a dab of ssamjang on top. Add a little radish salad and any other toppings. Wrap the cabbage around the filling and enjoy.