Sung Si-kyung's Suyuk
Suyuk simmered gently over low heat in water seasoned with salt, sugar, and Miwon to maximize moisture and savory depth
Ingredients needed 3 servings
Recipe
Cooking tips
- The cooking water should be salty enough so that the meat is seasoned throughout as it simmers.
- Maintain a gentle low heat rather than a rolling boil to keep the meat moist and prevent moisture loss.
- Using cuts like pork belly or thick-cut pork belly with a moderate fat layer maximizes tenderness.
Recommended for
- Those who want to easily make tender, moist suyuk at home without any gamey smell.
- Those who want to achieve deep flavor using only basic seasonings without complex aromatic vegetables.
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