Suyuk (수육), a quintessential Korean dish, is the epitome of simple elegance. Tender, melt-in-your-mouth slices of pork belly, boiled to perfection in a fragrant broth, are a culinary delight. This seemingly straightforward dish boasts a depth of flavor achieved through careful selection of ingredients and a gentle cooking process. The result is a succulent, flavorful pork that's equally satisfying on its own or as part of a larger meal, often enjoyed with kimchi, ssamjang, and fresh vegetables. The subtle sweetness of the pork contrasts beautifully with the spicy kick of kimchi and the earthy tones of the ssamjang, creating a symphony of textures and tastes.
Beyond its deliciousness, Suyuk is surprisingly easy to make at home. The key lies in understanding the subtle nuances of the cooking process, ensuring the pork remains juicy and tender. Ready to learn how to create this Korean classic? Let's dive into the step-by-step guide to prepare the most perfect, thinly sliced Suyuk (수육) you've ever tasted.
Tools Needed
- Pot
- Kitchen towel
Ingredients
- Pork belly: 1 kg (roughly 2 lbs)
- Tenjong (fermented soybean paste): 2 tablespoons
- Onions: 2
- Apple: 1
- Garlic: 10 cloves
- Bay leaves: 4
- Kimchi: null
- Lettuce: null
- Ssamjang (veggie dip): null
- Green cabbage: null
- Microgreens: null
- Black pepper: null
- Sea salt: null
Step-by-Step Instructions
Step 1. Prepare the Pork Belly and Marinade
- Rinse the pork belly to remove any bone shards or residue. Then, rub it thoroughly with tenjong (fermented soybean paste) to tenderize and reduce gamy smell.
- Set aside the pork belly to marinate for about 30 minutes.
Step 2. Layer and Cook the Pork Belly
- Cut two onions in half, then into thirds. Slice one whole apple thinly after removing the stem and seeds.
- Trim the ends of ten garlic cloves.
- In a pot, layer the onions and apple on the bottom. Place the marinated pork belly on top, with garlic cloves interspersed.
- Add bay leaves on top of the meat and then layer with the remaining apple slices.
- Cover the pot with a damp kitchen towel to create a steaming environment. Cook on low heat for 60 minutes without opening the lid.
Step 3. Cool and Slice the Pork Belly
- After cooking, let the pork belly cool for about 5 minutes before slicing thinly.
Step 4. Serve the Suyuk
- Serve the thinly sliced pork belly with kimchi, ssamjang (if desired), lettuce wraps, green cabbage, microgreens, black pepper, and sea salt.
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Tips
- Using a darker tenjong paste will result in a darker colored pork belly.
- Don't open the lid during cooking to maintain heat and optimal results.
- The Suyuk tastes even better the next day; you can reheat it on medium heat before serving.
Nutrition
- N/A
FAQs
1. How can I ensure my Suyuk is tender and not tough?
Using a good quality pork belly with a good fat-to-meat ratio is key. Slow cooking in a flavorful broth at a gentle simmer is crucial to prevent the meat from becoming tough. Avoid boiling it aggressively.
2. What's the best way to slice the Suyuk thinly?
Ensure the pork is completely chilled before slicing. Use a very sharp knife and slice against the grain for the most tender results. A meat slicer is ideal, but a sharp chef's knife works well too.
Making perfect Suyuk is a rewarding culinary experience, showcasing the beauty of simple ingredients transformed through careful technique. With its melt-in-your-mouth texture and rich flavor, this Korean classic is sure to become a staple in your kitchen. Enjoy the delicious results of your efforts, and share this comforting dish with friends and family!