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Tender and Flavorful Pork Boiled Meat (Suyoek)





Tender and Flavorful Pork Boiled Meat (Suyoek)

How to Make Pork Boiled Meat (Suyoek) Tender and Odor-Free

As the oysters in our kimchi salad are at their freshest, we’re planning to enjoy them with some delicious pork boiled meat (Suyoek). Let’s make a simple and tender pork suyoek without any gamey smell. This is perfect for the kimchi-making season!

Recipe Info

  • Category : Main dish
  • Ingredient Category : Pork
  • Occasion : Bar food
  • Cooking : Boiled
  • Servings : 4 servings
  • Cooking Time : Within 90 minutes
  • Difficulty : Intermediate

Boiled Pork Ingredients
  • Pork shoulder (apri-sal) 600g
  • 1 Onion
  • 10 cloves Garlic
  • 2 Green onions
  • 2 Tbsp Doenjang (fermented soybean paste)
  • 2 Bay leaves
  • 1 tsp Whole peppercorns
  • 700ml Water

Cooking Instructions

Step 1

Gently rinse the pork shoulder under cold running water to remove any surface blood. Pat it dry with paper towels or let it drain in a colander.

Step 2

We’ve prepared 600g of pork shoulder, which is a leaner cut. You can also use pork belly or neck if you prefer. Cutting the pork into two pieces before boiling can slightly reduce the cooking time.

Step 3

In a large pot, combine the pork, one roughly chopped onion, 10 cloves of garlic, two clean green onions, 2 tablespoons of doenjang, 2 bay leaves, 1 teaspoon of whole peppercorns, and 700ml of water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for about 50 minutes. The doenjang and aromatics will work wonders to eliminate any gamey odors.

Step 4

Let’s prepare a delicious shrimp paste dipping sauce! In a small bowl, mix together 1 tablespoon of saeujeot, 1 teaspoon of gochugaru, 1 teaspoon of sugar (using a natural sweetener like honey or maple syrup adds a nice depth, or use about 1 teaspoon of regular sugar), 1 teaspoon of minced garlic, and 2 tablespoons of water. Stir well until combined. This sauce is incredibly flavorful and pairs wonderfully with the pork!

Step 5

After 50 minutes of simmering, check if the pork is cooked by inserting a chopstick. If no pink liquid seeps out, it’s ready. Carefully remove the pork from the pot and let it drain for a moment.

Step 6

Using paper towels, gently dab the surface of the cooked pork to remove any excess doenjang or other bits that may have adhered. This step helps achieve a cleaner presentation and taste.

Step 7

Allow the pork to cool slightly for a few minutes before slicing. Resting the meat helps the juices redistribute, resulting in a more moist and tender texture. Once slightly cooled, slice it into your desired serving pieces.

Step 8

Enjoy your homemade pork boiled meat (Suyoek) with fresh kimchi, crunchy kimchi salad, and the savory shrimp paste dipping sauce! It’s a perfect meal to share with family and friends, especially during the kimchi-making season.



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