Succulent Boiled Pork (Suyuk) – Perfect with Kimchi!
Succulent Boiled Pork (Suyuk) – Perfect with Kimchi!
A Must-Have for Kimjang Season: Delicious Suyuk at Home!
We’ve made the Suyuk we always enjoy during Kimjang season! This recipe ensures a tender, flavorful boiled pork that’s perfect when paired with fresh kimchi.
Main Ingredients- 500g Pork Belly with Skin (or regular pork belly)
- Ample water (enough to cover the ingredients)
Cooking Instructions
Step 1
In a large pot, add enough water to cover the ingredients. Toss in 2 Tbsp of doenjang, 2 dried red dates, the roughly chopped 1/2 onion, 3 bay leaves, 1/2 Tbsp coffee powder, and 1/2 cup of garlic cloves. These aromatics will help eliminate any gamey odor and add a wonderful depth of flavor to the pork. Bring this mixture to a boil over high heat.
Step 2
Once the water is at a rolling boil, carefully add the entire piece of 500g pork belly with skin. Ensure the pork is fully submerged in the water. Reduce the heat to medium, cover the pot, and let it simmer for 40 minutes. If the water level gets too low during cooking, add a little more hot water.
Step 3
After 40 minutes, check for doneness by piercing the meat with a chopstick or fork. If no pink liquid comes out, it’s perfectly cooked. Carefully remove the pork from the pot and let it cool slightly. It’s best to let it rest until it’s cool enough to handle, as slicing it too hot can cause it to break apart.
Step 4
Once slightly cooled, slice the pork into bite-sized pieces. Aim for about 0.5 cm thickness; this provides a satisfying chew. For cleaner slices, lightly wet your knife with water before cutting to prevent the meat from sticking.
Step 5
Arrange the sliced Suyuk attractively on a serving platter. You can add some pickled radish wraps, perilla leaves, or lettuce to serve alongside for a fresh element.
Step 6
Enjoy your delicious Suyuk with freshly made Kimchi or a zesty Gaksaewoo-muchim (spicy radish salad). A warm slice of Suyuk paired with flavorful kimchi is an absolute delight! This is also wonderful enjoyed with a glass of Makgeolli (Korean rice wine).
