Tender Pork Shoulder Boiled Meat (Suyuk) with No Gamey Smell
Tender Pork Shoulder Boiled Meat (Suyuk) with No Gamey Smell
Homemade Tender Pork Shoulder Suyuk Recipe, Absolutely No Gamey Smell
No Korean feast is complete without Suyuk, especially when making kimchi! This recipe uses pork shoulder, boiled with doenjang and green onions, resulting in a delicious Suyuk that’s completely free of any gamey odor. Enjoy the wonderfully tender and flavorful meat, perfect with the homemade ssamjang. Let’s get started!
Suyuk Ingredients- 600g Pork Shoulder
- 1L Water
- 2 Green Onions (white parts preferred)
- 2 Dried Shiitake Mushrooms
- 1 knob Ginger (approx. 30g)
- A pinch of Peppercorns or coarsely ground pepper
- 2 Tbsp Cheongju (rice wine) or Soju
- 1 Tbsp Doenjang (fermented soybean paste)
Special Ssamjang (Dipping Sauce) Ingredients- 2 Tbsp Doenjang (fermented soybean paste)
- 10 cloves Garlic, minced (approx. 2 Tbsp)
- 2 Korean Green Chilies (Cheongyang peppers)
- 2 Tbsp Perilla Oil
- A sprinkle of Sesame Seeds
- 2 Tbsp Doenjang (fermented soybean paste)
- 10 cloves Garlic, minced (approx. 2 Tbsp)
- 2 Korean Green Chilies (Cheongyang peppers)
- 2 Tbsp Perilla Oil
- A sprinkle of Sesame Seeds
Cooking Instructions
Step 1
In a pot, add 1 liter of water for boiling the pork. Toss in the 2 green onions, 2 dried shiitake mushrooms, and 1 knob of ginger. These aromatics will form the base of your flavorful broth.
Step 2
Add the 600g of pork shoulder, rinsed well, to the pot. Pour in 2 tablespoons of cheongju or soju; these alcoholic ingredients are key to eliminating any porky smell. If you have whole peppercorns, add a few; otherwise, a pinch of coarsely ground pepper works well too.
Step 3
Bring the pot to a boil over high heat for about 10 minutes to remove any impurities from the pork and develop the broth’s flavor. Then, stir in 1 tablespoon of doenjang. The doenjang not only neutralizes any gamey smell but also adds a wonderful savory depth.
Step 4
Reduce the heat to medium, cover the pot, and let it simmer for at least 30 minutes, or until the pork is very tender. The meat is ready when a chopstick can be easily inserted and withdrawn. Cooking time may vary slightly depending on the heat and the thickness of the meat, so the chopstick test is the most reliable indicator.
Step 5
While the Suyuk is simmering to perfection, let’s prepare the special Ssamjang to accompany it.
Step 6
In a bowl, combine 2 tablespoons of doenjang. Add about 2 tablespoons of thinly sliced or minced garlic and 2 finely chopped Korean green chilies for a spicy kick. Finely chop the white parts of a green onion and add them for a fresh, aromatic touch.
Step 7
For an extra layer of savory flavor, stir in 1 tablespoon of aromatic garlic essence (or add a bit more minced garlic if you don’t have it). This really enhances the umami of the Ssamjang.
Step 8
Drizzle in 2 tablespoons of perilla oil for a rich, nutty aroma and flavor.
Step 9
Finish with a sprinkle of sesame seeds for added texture and nutty goodness. Mix everything thoroughly until well combined.
Step 10
And there you have it – a homemade Ssamjang that’s wonderfully savory and delightfully spicy!
Step 11
Slice the beautifully boiled Suyuk into bite-sized pieces. Serve it with the freshly made Ssamjang and crisp cabbage leaves for wrapping. The combination of tender Suyuk and this flavorful dipping sauce is truly a match made in heaven, promising a delightful culinary experience.
