Lee Won-il's Grilled Hangjeongsal Suyuk

Name: Lee Won-il's Grilled Hangjeongsal Suyuk
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Korean
Ingredients: pork neck (hangjeongsal) 1kg; commercial suyuk seasoning sauce 1 pack; water 1L

A special suyuk where pork neck is first browned to seal in juices, then boiled in a secret sauce to maximize flavor and richness.

45 min Difficulty Easy Meat & mains

Main ingredients

pork neck (hangjeongsal)suyuk-specific sauce

Ingredients needed 3 servings

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pork neck (hangjeongsal)suyuk-specific sauce

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commercial suyuk seasoning sauce 1 pack

water 1L

Recipe

Lightly score the boundary between lean meat and fat on the pork neck in a cross pattern to prevent curling.
Place the pork neck fat side down in an ungreased pan and sear the surface over high heat until golden brown.
Add 1L of water and 1 pack of suyuk-specific sauce to the seared meat, then bring to a boil over high heat.
Once the broth is boiling vigorously, cover with a lid, reduce to medium-low heat, and simmer for about 30 minutes.
Turn off the heat and let it rest covered for 10 minutes to tenderize the meat.
Let the suyuk cool slightly, then slice into bite-sized pieces and serve. The remaining broth can be used as a broth for noodles (jang guksu).

Score the pork neck and sear the surface golden brown in a pan.
Add 1L water and suyuk sauce, bring to a boil, then simmer on low heat for 30 minutes.
Turn off heat, let rest 10 minutes, then slice and serve.

Cooking tips

When searing the meat, leave the lid slightly ajar to allow steam to escape and prevent oil from splattering.
Properly cooked suyuk should not break apart when lifted but remain springy, giving a chewy and tender texture.

Recommended for

Those who want to try a different and savory suyuk instead of the usual plain one.
Cooking beginners who want to make tender, non-gamey bossam meat without fail.

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