Tender Pork Head Meat & Tongue Suyuk and Pressed Pork (Pyeonyuk) Made in a Rice Cooker
Tender Pork Head Meat & Tongue Suyuk and Pressed Pork (Pyeonyuk) Made in a Rice Cooker
Easy & Delicious Pork Head Meat & Tongue Suyuk and Pyeonyuk Using Just a Rice Cooker
Boil succulent pork head meat with a good amount of fat and tender pork tongue in your rice cooker for incredibly moist and flavorful ‘suyuk’ (boiled pork). You can also make firm and chewy ‘pyeonyuk’ (pressed pork) from the fattier cuts. Enjoy a delightful homemade delicacy that’s perfect for special occasions or any meal. Guaranteed success!
Main Ingredients- Pork head meat 1kg
- Pork tongue 300g
- Water 500ml
Seasoning for Deodorizing and Boiling- Doenjang (soybean paste) 2 Tbsp
- Garlic powder 2 Tbsp
- Onion powder 2 Tbsp
- Ginger powder 0.5 Tbsp
- Cinnamon sticks 2
- Soju 2 Tbsp (or cooking wine)
- Salt 2 tsp
- Whole peppercorns 1 tsp
- Cooking wine (Mirin) 2 Tbsp (or plain rice wine)
- Star anise 1 pc (optional, for enhanced aroma)
Garlic Oil Dip- Sesame oil 1 Tbsp
- Salt 0.5 tsp
- Black pepper, a pinch
- Garlic powder 0.5 tsp (or minced garlic 0.5 tsp)
Ssamjang (Spicy Dipping Paste)- Doenjang (soybean paste) 6 Tbsp
- Gochujang (chili paste) 3 Tbsp
- Sugar 3 Tbsp
- Gochugaru (chili flakes) 2 Tbsp
- Sesame seeds, a pinch
- Sesame oil 2 Tbsp
- Chopped green onion 2 handfuls (approx. 4 Tbsp)
- Korean soy sauce (Guk-ganjang) 1 Tbsp
- Doenjang (soybean paste) 2 Tbsp
- Garlic powder 2 Tbsp
- Onion powder 2 Tbsp
- Ginger powder 0.5 Tbsp
- Cinnamon sticks 2
- Soju 2 Tbsp (or cooking wine)
- Salt 2 tsp
- Whole peppercorns 1 tsp
- Cooking wine (Mirin) 2 Tbsp (or plain rice wine)
- Star anise 1 pc (optional, for enhanced aroma)
Garlic Oil Dip- Sesame oil 1 Tbsp
- Salt 0.5 tsp
- Black pepper, a pinch
- Garlic powder 0.5 tsp (or minced garlic 0.5 tsp)
Ssamjang (Spicy Dipping Paste)- Doenjang (soybean paste) 6 Tbsp
- Gochujang (chili paste) 3 Tbsp
- Sugar 3 Tbsp
- Gochugaru (chili flakes) 2 Tbsp
- Sesame seeds, a pinch
- Sesame oil 2 Tbsp
- Chopped green onion 2 handfuls (approx. 4 Tbsp)
- Korean soy sauce (Guk-ganjang) 1 Tbsp
- Doenjang (soybean paste) 6 Tbsp
- Gochujang (chili paste) 3 Tbsp
- Sugar 3 Tbsp
- Gochugaru (chili flakes) 2 Tbsp
- Sesame seeds, a pinch
- Sesame oil 2 Tbsp
- Chopped green onion 2 handfuls (approx. 4 Tbsp)
- Korean soy sauce (Guk-ganjang) 1 Tbsp
Cooking Instructions
Step 1
First, prepare 1kg of pork head meat and 300g of pork tongue. To remove any gamey odor and blood, rinse them thoroughly under cold running water. Then, soak them in fresh cold water and refrigerate for 1 hour to drain the blood. Slice the meat into manageable chunks that will fit comfortably into your rice cooker inner pot. Note: A standard 6-cup rice cooker can usually accommodate about 1.3kg of ingredients; exceeding this amount may cause water to boil over. It doesn’t matter if the pork head meat has bones or not, as the bones will easily separate after boiling. However, using deboned pork head meat can be more convenient.
Step 2
Place the prepared pork head meat and tongue into the rice cooker inner pot. Sprinkle with 50ml of soju (or 1 Tbsp garlic powder) to help with deodorizing. Pour in 500ml of hot water that has just been boiled, ensuring the meat is submerged. Use the ‘Reheat’ or ‘Cook’ function of your rice cooker and run it for 9 minutes to lightly blanch the meat. This step helps remove impurities and initial odors.
Step 3
After blanching, carefully remove the pork head meat and tongue. Rinse them again under running water to wash away any scum or impurities. Thoroughly wash the rice cooker inner pot as well, wipe it dry, and then place the blanched meat back inside. Starting the main boiling process with clean ingredients ensures a cleaner final taste.
Step 4
Now, let’s add the main seasonings. To the rice cooker, add 2 Tbsp doenjang, 2 tsp salt, 2 Tbsp onion powder, 2 Tbsp garlic powder, and 0.5 Tbsp ginger powder. Also include 2 cinnamon sticks, 1 star anise (optional, for added depth of flavor), 1 tsp whole peppercorns, and 2 Tbsp cooking wine (enhances flavor and reduces odor; can be omitted if unavailable). Pour in another 500ml of hot boiled water and select the ‘Reheat’ or ‘Cook’ function for 9 minutes.
Step 5
Once the 9-minute heating cycle is complete, open the rice cooker lid. Carefully flip the pork head meat and tongue pieces over to ensure the seasonings penetrate evenly. After flipping, run the ‘Reheat’ or ‘Cook’ function for another 9 minutes. Repeat this reheating process one more time, for a total of two additional 9-minute cycles (three cycles in total). This ensures the meat becomes tender. You do not need to add more water during these steps.
Step 6
After completing all three 9-minute heating cycles (approximately 27 minutes total cooking time), close the rice cooker lid and leave it on the ‘Keep Warm’ setting for 20 minutes. This resting period allows the residual heat to gently cook the meat through, making it exceptionally tender. Open the lid after 20 minutes.
Step 7
Carefully take out the cooked suyuk and pork tongue from the rice cooker. Slice them into bite-sized pieces. For the cuts that are more meat than fat, enjoy them as tender suyuk immediately. For the fattier cuts, set them aside to make pressed pork (pyeonyuk). This allows you to enjoy two different textures and flavors from one dish.
Step 8
Serve the sliced suyuk and tongue with salted shrimp (saeujeot), ssamjang, or the homemade garlic oil dip for a delicious experience. To make the garlic oil dip: mix 1 Tbsp sesame oil, 0.5 tsp salt, a pinch of black pepper, and 0.5 tsp garlic powder (or minced garlic). For the ssamjang: combine 6 Tbsp doenjang, 3 Tbsp gochujang, 3 Tbsp sugar, 2 Tbsp gochugaru, 1 Tbsp Korean soy sauce, 2 Tbsp sesame oil, 2 handfuls of chopped green onion (approx. 4 Tbsp), and sesame seeds. Mix well. (Chopped green onion and sesame seeds are optional).
Step 9
Now, let’s prepare the pressed pork (pyeonyuk). Select the fattier cuts of the cooked meat that you set aside earlier. Remove any bones if present. Spread the meat out in a container or dish and let it cool down naturally. This is the initial step to shaping the pyeonyuk.
Step 10
Once the meat has completely cooled, place it into an airtight container. Cover the meat with plastic wrap, pressing down to remove as much air as possible before sealing the container. This prevents oxidation and helps maintain freshness and shape.
Step 11
To ensure the pyeonyuk sets firmly and compactly, place another airtight container of the same size on top of the first one. Stack heavy objects (like books or pots) on top of the upper container to apply consistent pressure. Refrigerate the pyeonyuk in this pressed state for at least 8 hours. For a denser and more tightly packed pyeonyuk, you can chop the meat into smaller pieces before pressing.
Step 12
Prepare a delicious salted shrimp dipping sauce to accompany the pyeonyuk. Mix 1 Tbsp salted shrimp, 1 Tbsp water, 0.5 tsp gochugaru, 0.5 tsp garlic powder, a little chopped green onion, and sesame seeds. For an even richer flavor, make this sauce a day in advance and let it marinate in the refrigerator.
Step 13
This is what the pressed pork looks like after chilling in the refrigerator for at least 8 hours. It should be firm and well-set, ready to be sliced.
Step 14
Slice the firm pyeonyuk into thick, bite-sized pieces. Dip them into the prepared salted shrimp sauce and enjoy. You can create restaurant-quality pressed pork right in your own kitchen!
