1
Cut 2 onions in half and place them skin-on at the bottom of the pot.
Chef Kim Dae-seok's Suyuk
A recipe for making delicious, tender suyuk without any gamey odor.
KoreanOther
⏱️ 105 min total📝 18 steps
What You'll Need
Fresh pork belly1.4kg
Green onion1 stalk
Onion2 pieces
Garlic10 cloves
Raw sugar1 tbsp
Soju1/2 bottle
Whole black peppercorns1/2 tbsp
Doenjang (soybean paste)1 tbsp
Dark soy sauce1/2 cup (100mL)
Water1.5L
Dried kelp15g
Instructions
2
Split 1 green onion stalk in half, then split it again, and place it in the pot.
3
Place the whole pork belly (fresh) into the pot.
4
Add 10 garlic cloves in between.
5
Add 1/2 tbsp of whole black peppercorns.
6
Pour in 1/2 bottle of soju to remove any gamey odor.
7
Add 1 tbsp of raw sugar.
8
Add 1 tbsp of doenjang.
9
Add 1/2 cup (100mL) of dark soy sauce.
10
Pour in 1.5L of water.
11
Cut 15g of dried kelp in half with scissors and add it to the pot.
12
Close the lid and bring to a boil over high heat.
13
From the moment it starts boiling, boil for 10 minutes and remove the dried kelp.
⏱️ 10m 0s14
Close the lid, reduce to medium-low heat, and continue boiling.
15
After 40 minutes of boiling, open the lid and flip the meat over.
⏱️ 40m 0s16
Close the lid and boil for another 40 minutes over medium-low heat.
⏱️ 40m 0s17
Turn off the heat and let it rest for 15 minutes.
⏱️ 15m 0s18
Open the lid, remove the cooked suyuk to a cutting board, and slice it.