Makgeolli Boiled Pork
Makgeolli Boiled Pork
How to Perfectly Boil Pork Belly with Makgeolli and Make Delicious Ssamjang
Today, we’re making delicious boiled pork (suyuk) using a recipe recommended by the popular YouTuber, Myung Se-bin! For the pork cut, you can use pork belly, pork neck, or pork shoulder, but today I’m using the budget-friendly pork shoulder. When enjoying leaner cuts like pork shoulder, it’s important to be mindful of excessive saturated fat intake. The cut of meat matters, but how you prepare it makes an even bigger difference! I’ll also share how to make a flavorful ssamjang (dipping sauce) to accompany your suyuk. Let’s get started on this unique ‘Makgeolli Suyuk’ recipe!
Main Ingredients- 600g Pork Shoulder, for boiling
- 1 bottle (750ml) Makgeolli (Korean rice wine)
- 10-15 whole garlic cloves
Seasoning for Boiling Pork- 1 Tbsp Oyster Sauce
- 1 Tbsp Soy Sauce
Ssamjang Ingredients- 2 Tbsp Ssamjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Corn Syrup
- 1 Tbsp Minced Scallion
- 1 Tbsp Oyster Sauce
- 1 Tbsp Soy Sauce
Ssamjang Ingredients- 2 Tbsp Ssamjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Corn Syrup
- 1 Tbsp Minced Scallion
Cooking Instructions
Step 1
First, gently pat the pork shoulder dry with paper towels to remove any excess blood. Cut the pork into manageable pieces, roughly the size of your fist. I’ve cut mine into three large chunks. Cutting them too small might cause them to break apart during boiling.
Step 2
A crucial step for flavorful Makgeolli Boiled Pork! Before placing the pork in the pot, sear all sides of the pork shoulder in a hot pan over high heat until golden brown. This creates a nice crust, preventing the meat from losing its shape and sealing in the juices while boiling. If a lot of fat renders out, wipe it away with paper towels during searing.
Step 3
After searing and wiping off excess fat, return the pork to the pan. Now, pour in a whole bottle of Makgeolli. The Makgeolli not only tenderizes the meat but also imparts a wonderful, subtle flavor and helps to eliminate any porky odor.
Step 4
Add the whole garlic cloves to the pot. The garlic will help to further remove any unwanted odors from the pork and add a fragrant aroma.
Step 5
Add 1 Tbsp of oyster sauce and 1 Tbsp of soy sauce. These two ingredients provide a good base flavor for the pork as it boils. Getting the seasoning right at this stage is key to delicious boiled pork.
Step 6
Cover the pot and bring the liquid to a boil over medium heat. Once the Makgeolli starts to bubble, reduce the heat to medium-low. We’ll be simmering for a total of 30 minutes. To ensure the flavors are evenly distributed, open the lid halfway through and flip the pork pieces!
Step 7
After 15 minutes of simmering, lift the lid, flip the pork pieces over, and cover again. Continue to simmer for another 15 minutes. Remember to flip the meat once during the total 30-minute cooking time for even cooking.
Step 8
Cut the boiled pork in half to check its tenderness. You’ll notice it slices easily and the interior is wonderfully moist and juicy. The Makgeolli has worked its magic to create incredibly tender and flavorful pork!
Step 9
Now, slice the pork into bite-sized pieces. Aim for slices that are not too thick, easy to eat in one bite. Slicing while the pork is still warm will help keep the pieces intact.
Step 10
While traditionally served with saeujeot (salted shrimp), I didn’t have any on hand, so I decided to make a quick and delicious ssamjang instead! In a bowl, combine 2 Tbsp of ssamjang, 1 Tbsp of gochujang, 1 Tbsp of corn syrup for sweetness, and 1 Tbsp of minced scallions for a fresh crunch. Mix everything well.
Step 11
And there you have it – a simple yet incredibly tasty ssamjang! This dipping sauce is also fantastic with grilled meats. Enjoy your perfectly tender Makgeolli Boiled Pork with this homemade ssamjang for a delightful meal!
