Suyuk (수육), meaning "boiled meat," is a beloved Korean dish celebrated for its incredibly tender and juicy pork belly. This simple yet deeply flavorful preparation showcases the natural sweetness of the pork, enhanced by aromatic spices and a flavorful broth. Unlike other braised or roasted pork dishes, suyuk boasts a delicate texture that melts in your mouth, making it a perfect centerpiece for a comforting meal or a stunning addition to a banchan spread. The subtle nuances of garlic, ginger, and green onions beautifully complement the rich pork, resulting in a dish that's both satisfying and elegant.
Forget complicated recipes and lengthy cooking times! Our detailed, step-by-step guide will walk you through the process of creating perfect Korean boiled pork suyuk, from selecting the ideal cut of pork to achieving that melt-in-your-mouth texture. Get ready to experience the authentic taste of Korea with this easy-to-follow recipe, perfect for both seasoned cooks and beginners alike.
Tools Needed
- Pot
Ingredients
- Pork belly
- Scallions
- Dwenjang (fermented soybean paste): 1 tbsp
- Garlic: 1 tbsp
- White onion: 1 whole
- Pepper
- Bay leaves
- Water: 900ml
- Anchovy stock cube: 1
- Green onions
- Gugaradu (sugar)
- Soy sauce
- Vinegar
- Plum
- Sugar
- MSG: a pinch
- Eggs
Step-by-Step Instructions
Step 1. Preparing the Broth and Cooking the Pork
- In a pot, add scallions, 1 tbsp of dwenjang, 1 tbsp of garlic, one whole white onion, pepper, and bay leaves. Then add the pork belly.
- Boil everything on low heat for 45 minutes.
- In another pot, add 900ml of water and one anchovy stock cube. Turn on the heat and let it dissolve.
- After 45 minutes, remove the pork belly from the pot and let it rest for 10 minutes. Then slice it thinly.
Step 2. Making the Dipping Sauce and Side Dish
- For side dish, julienne the green onion and soak it in the water.
- Once the green onions have soaked for a while, squeeze out the excess water. Then add gugaradu, soy sauce, vinegar, plum, sugar, a pinch of MSG.
- Prepare your samjang (fermented soybean paste dipping sauce).
Step 3. Adding the Egg to the Broth
- Back to the soup. Slowly pour in the beaten eggs without stirring. This helps reduce bubbles and keeps the texture smooth.
Step 4. Serving the Suyuk
- Your boiled pork suyuk is ready to serve!
Read more: Instant Pot Chinese Beef Brisket Stew (蘿蔔燜牛腩) - Easy Recipe
Tips
- Slowly pouring in the eggs without stirring helps reduce bubbles and maintain a smooth texture.
Nutrition
- Calories: approximately 600-800
- Fat: 40-60g
- Carbs: 10-20g
- Protein: 50-70g
FAQs
1. Can I use a different cut of pork for Suyuk?
While pork belly is traditional, you can use shoulder or butt for a leaner, but still tender, Suyuk. Adjust cooking time as needed.
2. How do I store leftover Suyuk?
Store leftover Suyuk in an airtight container in the refrigerator for up to 3 days. It's delicious cold or reheated!
With its melt-in-your-mouth texture and deeply satisfying flavor, this Korean Suyuk recipe is sure to become a new family favorite. From simple weeknight dinners to special occasions, this dish effortlessly elevates any meal. Enjoy the delicious results of your culinary journey into the heart of Korean cuisine!