Tender and Savory Pork Boiled Meat (Suyeok)
Tender and Savory Pork Boiled Meat (Suyeok)
Odor-Free Pork Suyeok: The Ultimate Recipe for Kimchi Season (Kimjang Food)
Learn how to perfectly boil pork for Suyeok, a perfect dish for the Kimjang season, along with a delightful mustard seed sauce recipe. Enjoy tender, flavorful Suyeok right in your home!
Pork Suyeok Ingredients- Pork Belly or Pork Shoulder 1kg
- Doenjang (Soybean Paste) 2 Tbsp
- Apple 1/2 (seeds removed, cut into large pieces)
- Whole Peppercorns 1 Tbsp
- Instant Coffee Powder 1 Tbsp
- Leek 1 (cut into large pieces)
- Onion 1/2 (cut into large pieces)
- Garlic 5-6 cloves
- Ginger 1 knob (thumb-sized)
- Bay Leaves 2-3
- Red Wine or Soju 1/2 cup (standard paper cup size)
Suyeok Dipping Sauce- Mustard Seeds 2 Tbsp
- Oligosaccharide 1 Tbsp
- Vinegar 1 Tbsp
- Plum Extract 1 Tbsp
- Mustard Seeds 2 Tbsp
- Oligosaccharide 1 Tbsp
- Vinegar 1 Tbsp
- Plum Extract 1 Tbsp
Cooking Instructions
Step 1
First, in a large pot, fill it with enough water to cover the pork. Dissolve 2 tablespoons of Doenjang (soybean paste) into the water. Stir well until the Doenjang is fully dissolved. Doenjang helps to remove any gamey odor from the pork and adds a savory depth of flavor.
Step 2
Next, generously add all the aromatics that will effectively eliminate any pork odor and enhance its flavor. Add the large-cut apple, whole peppercorns, coffee powder, leek, onion, garlic, ginger, bay leaves, and red wine (or soju). These ingredients will work together to ensure your pork is free of any unpleasant smells and has a rich taste. (Don’t worry too much if you’re missing a few ingredients; you can substitute similar aromatic vegetables or omit them.)
Step 3
Once the water comes to a rolling boil, carefully place the pork into the pot. For the first 10 minutes, keep the lid open while boiling. This helps to dissipate any odors that may arise from the meat. Skim off any foam that rises to the surface for a cleaner broth.
Step 4
Close the lid, reduce the heat to medium, and let it simmer for about 1 hour to 1 hour and 10 minutes until the pork is thoroughly cooked. You’ll know it’s ready when a skewer inserted into the thickest part comes out clean with no pinkness. Instead of removing it immediately after cooking, let it rest with the lid on for about 10 minutes. This resting period allows the juices to redistribute, resulting in exceptionally moist and tender Suyeok.
Step 5
While the pork is boiling, prepare your garnishes. Thinly slice the red onion. Soak the sliced red onion in cold water or a light vinegar solution for about 5 minutes to remove its sharp, pungent flavor, making it crisp and delicious. After soaking, drain the water thoroughly.
Step 6
Now, let’s make the delightful sweet and tangy mustard seed sauce that pairs perfectly with Suyeok. In a small bowl, combine 2 tablespoons of mustard seeds, 1 tablespoon of oligosaccharide, 1 tablespoon of vinegar, and 1 tablespoon of plum extract. Stir everything together until well combined. You can adjust the amounts of oligosaccharide and vinegar to your personal preference.
Step 7
Slice the cooked Suyeok into bite-sized pieces and arrange them on a serving plate. Artfully place the drained, sliced red onions next to the pork for an attractive presentation and added flavor.
Step 8
Dip the warm Suyeok into the prepared mustard seed sauce and enjoy it with kimchi filling or fresh oysters for a satisfying and complete meal! The burst of juice and rich flavor in every bite is truly exquisite.
