A Feast for the Holiday: Delicious Pork Belly Bossam, Grilled Flounder, and Monkfish Stew
Elevate Your Holiday Table at Home: A Special Meal for Those Staying In
With dining out being restricted these days, this is the perfect holiday meal prepared by an uncle for his nephew, a new college student who returned home due to the pandemic level increase. Featuring tender pork bossam, savory grilled flounder, and a refreshing monkfish stew, this spread is a true testament to home-cooked comfort. Perfect for family gatherings!
For the Savory Grilled Flounder- 3 cleaned flounders
- A little cooking oil
For the Moist No-Water Pork Bossam- 2kg pork belly or shoulder
- 1 medium radish
- 6 large napa cabbage leaves
- A few scallions or green onions
- 2-3 bay leaves
- A piece of cinnamon stick
For the Spicy and Refreshing Monkfish Stew- 2 cleaned monkfish
- 1/3 medium radish
- 1/2 block firm tofu
- 4 Korean green chilies (cheongyang chili)
- 1 large leek
- 4 stalks green onions
- 6 perilla leaves
- 2 tablespoons minced garlic
- 1 liter broth (anchovy-dashima broth recommended)
- 3 tablespoons anchovy sauce (myeolchi aekjeot)
- 3 bird’s eye chilies (optional)
- 2kg pork belly or shoulder
- 1 medium radish
- 6 large napa cabbage leaves
- A few scallions or green onions
- 2-3 bay leaves
- A piece of cinnamon stick
For the Spicy and Refreshing Monkfish Stew- 2 cleaned monkfish
- 1/3 medium radish
- 1/2 block firm tofu
- 4 Korean green chilies (cheongyang chili)
- 1 large leek
- 4 stalks green onions
- 6 perilla leaves
- 2 tablespoons minced garlic
- 1 liter broth (anchovy-dashima broth recommended)
- 3 tablespoons anchovy sauce (myeolchi aekjeot)
- 3 bird’s eye chilies (optional)
Cooking Instructions
Step 1
[Grilled Flounder] Place the cleaned flounder in a preheated frying pan with a little cooking oil. Grill both sides until golden brown and slightly crispy. This simple preparation results in a delicious, flaky fish. 
Step 2
[No-Water Pork Bossam] Line the bottom of a pressure cooker with the prepared radish and cabbage leaves. Place the pork on top, then add the bay leaves and cinnamon stick. Secure the lid and cook over high heat until the pressure cooker starts to whistle. Reduce the heat to medium-low and simmer for about 30 minutes. Cooking without added water helps retain the pork’s natural juices and flavor. 
Step 3
Once cooked, slice the pork bossam into bite-sized pieces and arrange them attractively on a serving plate. Sprinkle generously with sesame seeds for an extra touch of nutty flavor and aroma. Serve with your favorite dipping sauces like ssamjang or salted shrimp, and fresh lettuce wraps.
Step 4
[Monkfish Stew] Prepare the monkfish by rinsing it thoroughly. Slice the radish into bite-sized pieces, and chop the leek and green onions diagonally. Thinly slice the perilla leaves by rolling them up. 
Step 5
Pour the clear broth into a pot and bring it to a boil. Once boiling, add the sliced radish first and let it cook until softened and slightly translucent. This step helps to sweeten and clarify the broth.
Step 6
When the radish is tender, gently add the cleaned monkfish to the pot. As the stew comes to a boil again, skim off any foam that rises to the surface to ensure a clean and clear broth.
Step 7
Add the cubed tofu and season the stew with anchovy sauce to taste. Finally, stir in the diagonally sliced leeks, Korean green chilies, green onions, minced garlic, and bird’s eye chilies if using. Simmer for a few more minutes until the flavors meld together. Garnish with the shredded perilla leaves for a burst of fresh, herbaceous aroma.
