Delicious Weekend Special: Repurposed Boiled Pork (Suyuk)
Leftover Kimchi-Making Boiled Pork Revived with Herb Salt and Scallions
Had some boiled pork (suyuk) left over from kimchi making? I was contemplating whether to discard it, but decided to reheat it in a pan, season it with herb salt, and top it with freshly chopped scallions. My family absolutely loved it! Now, I won’t worry about leftover suyuk anymore. It turned out to be a perfect weekend meal. The original pork was already seasoned, which made this a flavorful dish.
Ingredients- Leftover boiled pork (suyuk), appropriate amount (sliced into bite-sized pieces)
- Herb salt (to taste)
- Fresh scallions, about 1/2 stalk (thinly sliced)
- Leftover kimchi napa cabbage filling, appropriate amount (for serving, optional)
- Kimchi seasoning paste, appropriate amount (for serving, optional)
Cooking Instructions
Step 1
This is barely even a ‘dish’! Place the leftover boiled pork slices into a preheated pan. Sprinkle generously with herb salt to add a savory flavor. Reheat over medium heat, flipping the pieces, until they are lightly browned and the juices are sealed in.
Step 2
Once the pork is warmed through, add the thinly sliced scallions. It’s best to add the scallions towards the end so they don’t become mushy. Sauté briefly for just a moment to retain their fresh, crisp texture and pungent aroma. Increase the heat to high for the last few seconds to quickly toss everything together.
Step 3
Before you know it, a delicious aroma fills the air and a wonderful dish is ready. Since the pork was already seasoned when boiled, it’s delicious as is. However, if you’d like, you can serve it with some of the leftover kimchi napa cabbage filling and seasoning paste for an even richer flavor experience. Enjoying every last bit of the leftover suyuk makes me look forward to the next kimchi-making day!
