Modu Recipes

Striker Chef's Ssamjang Flavor Green Onion Suyuk

Pork belly is seared to lock in juices, then simmered in a broth with ssamjang and coffee to eliminate any odor, resulting in moist and tender bossam-style suyuk.

🙋 Recommended for

  • ⭐ Those who want to make premium bossam that is more tender and odor-free than store-bought.
  • ⭐ Those who want to experience deep-flavored suyuk with unique spices and ssamjang-based broth.

Ingredients needed 🛒3 servings

  • pork belly 1kg
  • 1 green onion
  • 1 onion
  • 5 cloves garlic
  • 1 tbsp pickling spice
  • 1 cup cooking wine (paper cup standard)
  • 2 heaping tbsp ssamjang
  • 1 tsp coffee beans or coffee powder
  • 2 tbsp cooking oil
  • 2L water
  • salt to taste
  • pepper to taste
  • 2 chives
  • 1 Cheongyang chili pepper
  • kimchi to taste
  • a little wasabi

Recipe 🍳

  1. Cut the green onion and onion into large pieces for the broth. Remove the stems from the garlic. Thinly slice the chives and Cheongyang chili pepper for garnish.
  2. Pat the whole pork belly dry and lightly season with salt and pepper. In a pan with oil, sear the fat side over high heat until golden brown.
  3. Once the surface is crispy, add the garlic, onion, green onion, and pickling spice to the corner of the pan and lightly stir-fry to infuse the oil with aroma.
  4. Transfer the seared meat and sautéed aromatics to a pot. Add enough water to submerge the ingredients.
  5. Add 1 cup of cooking wine, 2 tablespoons of ssamjang, and the coffee powder (or beans) to the broth. Stir to dissolve.
  6. Bring the broth to a boil, then reduce to medium-low heat and simmer for about 40 minutes. Turn off the heat, cover the pot, and let the meat rest for 10 minutes.
  7. Carefully slice the suyuk into thin pieces to avoid it falling apart. Arrange on a plate.
  8. Serve with bossam kimchi, sliced garlic, Cheongyang chili peppers, wasabi, and sprinkle with chives. Enjoy as desired.
  1. Sear the surface and fat layer of the whole pork belly in a pan to seal in the juices.
  2. Lightly stir-fry aromatics and pickling spice in the rendered fat, then transfer to a pot.
  3. Add water, cooking wine, ssamjang, and coffee. Simmer the meat and vegetables together for 40 minutes.
  4. Let the suyuk rest for 10 minutes, then slice gently and serve with kimchi and various sauces.

Cooking tips 💡

  • Strongly searing the entire surface of the meat before boiling locks in moisture, making the suyuk incredibly moist rather than dry.
  • After boiling, let the suyuk rest in the broth for 10 minutes to allow the juices to redistribute evenly and prevent tearing when slicing.
  • Strain the leftover broth and add gochugaru (chili flakes) and kalguksu noodles for a perfect finishing meal.

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pork bellygreen oniononiongarlicpickling spicecooking winessamjangcoffee beans (or coffee powder)cooking oilsaltpepperchivesCheongyang chili pepperkimchiwasabi
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