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Modu Recipe

Kim Jin-soon's Ssanghwatang Soy Sauce Pork Belly Suyuk

Pork belly seared on the outside, then simmered in ssanghwatang and soy sauce for herbal flavor and rich color

Ingredients needed 3 servings

Recipe

Cooking tips

  • Searing the pork belly first to create a Maillard reaction locks in juices and removes any off-flavors, making it much more savory.
  • dark soy sauce (laochou) does not greatly affect the taste but gives the suyuk an appetizing dark brown color.
  • Slice after sufficiently cooling to prevent the meat from crumbling and to get thin, neat slices.

Recommended for

  • Those who want to easily make pork belly suyuk with herbal flavor and rich color at home.
  • Those who want tender suyuk with a subtle herbal aroma and no pork off-flavors.
  • Those looking for a fail-proof main meat dish for entertaining guests or special occasions.

Shop ingredients on Coupang(Ad)

pork bellyonionlarge green oniongarlicJin-ganjangcooking wineoligosaccharide syrupoyster saucessanghwatangdark soy sauce (laochou)

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