Yoon Ju-mo Radish Salad & Seasoned Grilled Pork Neck
A special recipe from Fun-staurant's Yoon Na-ra! Enjoy the perfect pairing of crunchy, sweet, and sour radish salad with tender, savory-sweet seasoned grilled pork neck at home.
Servings Ingredient Calculator
Default: 2-3 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Pork neck600g
- Korean radish500g
- Green onions3 stalks
🥣 Sauce & Seasoning
- Soy sauce (for pork)4T
- Sugar (for pork)2T
- Mirin (for pork)2T
- Oligosaccharide (for pork)1T
- Minced garlic (for pork)1T
- Sesame oil (for pork)1T
- Black pepper (for pork)A pinch
- Gochugaru (for radish)3T
- Anchovy fish sauce (for radish)1.5T
- Vinegar (for radish)2T
- Plum syrup (for radish)1T
- Minced garlic (for radish)1T
🌿 Toppings & Garnish
- Toasted sesame seeds1T
🔄 Ingredient Substitutes & Tips
| Original Ingredient | Recommended Substitute | Characteristics & Tips |
|---|---|---|
| Anchovy fish sauce | Sand lance sauce or Fish sauce | Use at a 1:1 ratio. Similar umami level, but standard fish sauce yields a cleaner, less sharp aroma. |
| Plum syrup | 0.5T Sugar + a splash of Vinegar | Substitute 1T plum syrup with 0.5T sugar and vinegar to mimic the fruity, tart sweetness. |
| Mirin | Cooking sake or White wine | Use at a 1:1 ratio. Same tenderizing effect, but add a pinch of sugar to compensate for sweetness. |
| Oligosaccharide | Corn syrup or Honey | Use at a 1:1 ratio. Corn syrup offers similar viscosity and shine, while honey adds a rich floral flavor. |
📊 Estimated Nutrition (Per Serving)
👨🍳 Cooking Steps
Thinly slice the radish into 0.3cm strips. Toss with 1T of salt and 1T of sugar, then let it pickle for 15 minutes.
Squeeze the pickled radish tightly with your hands or a cheesecloth to thoroughly remove excess moisture.
Mix the squeezed radish with 3T gochugaru, 1.5T fish sauce, 2T vinegar, 1T plum syrup, 1T minced garlic, sliced green onions, and finish with sesame seeds.
Combine 4T soy sauce, 2T sugar, 2T mirin, 1T oligosaccharide, 1T minced garlic, 1T sesame oil, and black pepper. Marinate the pork neck for 10 minutes.
Place the marinated pork neck in a heated pan and cook over medium-low heat until golden brown on both sides and the marinade caramelizes.
Cut the grilled pork neck into bite-sized pieces, plate nicely, and serve alongside the fresh radish salad.
🌟 Pro Chef Tips
- • Squeezing out moisture is crucial for the radish salad to stay crunchy and prevent diluting the flavors over time.
- • Briefly raising the heat at the very end of cooking the pork adds a pleasant, smoky charred flavor.
- • Pickling radish with both salt and sugar enhances flavor balance without making it overly salty.
⚠️ Avoid Common Pitfalls
- ❌ If the radish is not squeezed thoroughly, the juices will dilute the dressing, making it soggy.
- ❌ Cooking over high heat will burn the sweet soy glaze before the pork is fully cooked inside.
- ❌ If the pork cuts are too thick, the marinade will not penetrate properly. Keep them around 0.8 to 1 cm thick.
🧂 Spice & Seasoning Adjustments
- • If you prefer less spiciness in the radish salad, reduce red pepper flakes to 2T or use a milder blend.
- • For a natural sweetness in the pork glaze, reduce sugar by half and add 2T of fresh apple or pear juice.
🧊 Storage & Reheating
- • Radish Salad: Keep in an airtight container in the refrigerator for 3-5 days.
- • Marinated Pork: Refrigerate and cook within 2 days for optimal taste, or freeze if storing longer.
❓ Frequently Asked Questions
Q. Can I make the radish salad in advance?
A. Yes, letting it mature in the fridge for a day deepens the flavor. Just give it a light toss before serving as some moisture may pool.
Q. Will the pork get too salty if marinated for too long?
A. If marinating for more than half a day, it can become salty. Reduce the amount of soy sauce slightly if planning to marinate overnight.
Q. Can I use another pork cut instead of pork neck?
A. Pork belly or boneless pork rib cuts work great too. If using leaner cuts, add a splash of sesame oil while cooking to stay juicy.
Q. Why do you use both salt and sugar to pickle the radish?
A. Using salt alone makes radish overly salty and hard. Adding sugar draws out water efficiently while leaving a mild sweetness and tender crunch.
Q. Any tips to prevent the marinated pork from burning in the pan?
A. Add 2-3 tbsp of water to the pan first. As it evaporates over medium-low heat, the meat cooks thoroughly without burning the glaze.