Step 1

[How to Choose Pork Shoulder for Suyuk] For suyuk, it’s best to buy pork shoulder as a whole piece. I often choose Jeju pork or black pork shoulder because of their excellent quality and the perfect balance of meat and fat that makes for a delicious boiled dish. When selecting pork shoulder, look for meat that has a bright, rosy color and a nice sheen, rather than a dark, dull red. Aim for a meat-to-fat ratio of about 1:1.5 or 1:2, with a good amount of fat, as this will result in a more tender and moist suyuk.

Step 2

While pork belly (samgyeopsal) is also commonly used for suyuk, I find that pork shoulder, when boiled correctly, can be even more flavorful.
1. **Pre-preparation for Odor Removal:** Before boiling, place the pork shoulder into a large bowl and fill it with cold water, ensuring the meat is fully submerged. Add 1 cup of soju to the water. Let it soak for about 30 minutes. This process helps to draw out blood and the soju begins to eliminate any gamey odors.
2. **Blanching:** Bring a pot of water to a rolling boil. Add the pork shoulder that has been soaking in soju and blanch it for about 3 minutes, flipping it over halfway through. This step further removes impurities and any lingering gamey smell, preparing the meat for a cleaner flavor.

Step 3

Now, we’ll proceed to boil the pork in a pressure cooker. To help maintain the shape of the meat after cooking, especially to prevent the fat and meat from separating too much, I’ve tied the piece with kitchen twine. You can skip this step if you prefer. Add enough water to the pressure cooker to cover about two-thirds of the pork. Pour in 1 cup of soju and add the sliced ginger and garlic.

Step 4

Dissolve 1 tablespoon of doenjang (Korean soybean paste) into the water. This adds a wonderful depth of flavor to the broth. Sprinkle in 1 teaspoon of whole peppercorns or ground pepper for added aroma.

Step 5

The broth will take on a nice brown hue from the doenjang. Everything is now ready for the final boiling stage!

Step 6

Close the pressure cooker lid and turn the heat to high. Timing is crucial here. The cooking time can vary slightly depending on the amount of pork, but for the two 1kg (approx. 2.2 lbs) pieces I used, here’s my method: Once the pressure cooker starts to whistle (indicating it’s pressurized), reduce the heat to medium and cook for 5 minutes. Then, lower the heat to low and continue cooking for another 6-7 minutes before turning off the heat. Since we’ve already done the pre-treatment steps to remove odors, a total of 10-11 minutes in the pressure cooker should be sufficient.

Step 7

If you’re unsure about doneness, you can carefully check by piercing the meat with a chopstick. If clear juices run out, it’s cooked through. If you prefer it even more tender, you can add another 1-2 minutes. I cooked mine for 11-12 minutes because I intended to eat it chilled, which requires a slightly longer cooking time for firmness. If you plan to eat it warm right away, 9-10 minutes should be enough.

Step 8

Since this recipe is designed for chilled suyuk, after removing the cooked pork from the pot, shape it nicely and place something heavy on top to press it down. It’s actually even better if you orient the piece so the fatty side is facing up when you press it. This allows the rendered fat to seep into the leaner meat, enhancing the flavor and moisture. (I didn’t have a suitable plate, so I just pressed it down directly, but try to position the fat side up for optimal results!)

Step 9

Press the pork with a heavy object for about 5-10 minutes. Discard any rendered fat that comes out. Then, wrap the pressed pork tightly in aluminum foil and refrigerate it, preferably in a kimchi refrigerator, until it’s completely chilled. It tastes truly delicious after a few hours or even a full day.

Step 10

Here’s the pork shoulder after being chilled overnight. It’s convenient to have it ready to eat for days. I’ve sliced the now-firm meat in half to show you.

Step 11

Looking at the cross-section, the inside is beautifully pink and tender. It’s firm enough to slice easily due to the pressing.

Step 12

The pressed meat becomes chewy and has a wonderful texture. You can truly savor the rich, pure flavor of the pork without any gamey taste.

Step 13

We prefer to slice it thinly. If you like a chewier texture, you can adjust the thickness. Slicing it thin after chilling makes it easier to manage, and you’ll experience a melt-in-your-mouth, rich, and savory flavor that’s even more pronounced than when it’s warm.

Step 14

Now, let’s prepare the accompanying shrimp paste seasoning. Since we make suyuk often, we invested in ‘yukjeot,’ which is known for its superior umami. Good quality salted fermented shrimp can be frozen and still retain their flavor, making them a worthwhile purchase. One jar lasts a long time and offers a delicious, not-too-salty, umami-rich experience.

Step 15

Add a little minced garlic and red pepper flakes. You can also add a splash of rice wine (mirin) if you like, though it’s optional. Adjust the saltiness by adding a tablespoon of water.

Step 16

I added a touch of fish sauce (kanari aekjeot) here. It helps to balance the overall flavor profile and further enhances the savory notes of the salted fermented shrimp.

Step 17

This shrimp paste seasoning tastes even better when made ahead and refrigerated for a day before serving with the suyuk.

Step 18

And here we have our delicious suyuk feast! It’s the perfect accompaniment to makgeolli (Korean rice wine). While freshly boiled suyuk is good, preparing it this way—boiling it thoroughly, chilling it, and then slicing as needed—is wonderful even in summer and incredibly convenient, as it can be stored for up to a week while retaining its excellent flavor.

Step 19

Why not try making this healthy and delicious pork suyuk tonight?