Suyuk (Boiled Pork Slices)

Rinse the pork under running water to remove any unpleasant odors.

If using frozen meat or meat in poor condition, soak it in water for about 30 minutes to draw out the blood.

In a pot, add 3L of hot water, 2 tbsp of doenjang, 3 tbsp of soy sauce, 1 tbsp of sugar, 1 onion, and 1 white part of a green onion to season.

Add the pork to the hot water to sear the surface and lock in the juices.

Do not cover the pot from the beginning, as this traps the pork odor; let the water boil and cook for about 10 minutes to let the odor escape.

After 10 minutes, cover the pot and simmer gently.

Boil the meat until tender: 40 minutes for pork belly, 1 hour for pork shoulder, 1 hour and 20 minutes for pork shoulder butt, and 2 hours for pork leg.

Once fully cooked, remove the pork and let it cool.