Sung Si-kyung's Suyuk

Name: Sung Si-kyung's Suyuk
Cook time: 70 min
Total time: 70 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 600g pork for suyuk (pork belly or thick-cut pork belly); enough water to submerge the meat; 2 tbsp salt; 1 tbsp sugar; 3/4 tbsp Miwon; a pinch of black pepper

Suyuk simmered gently over low heat in water seasoned with salt, sugar, and Miwon to maximize moisture and savory depth

1 hr 10 min Difficulty Easy Meat & mains

Main ingredients

porkMiwon

Ingredients needed 3 servings

600g pork for suyuk (pork belly or thick-cut pork belly)

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pork Miwon

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enough water to submerge the meat

2 tbsp salt

1 tbsp sugar

3/4 tbsp Miwon

a pinch of black pepper

Recipe

Pour enough water into a pot to fully submerge the meat, then add salt to make it pleasantly salty.
Add sugar, Miwon, and black pepper, and stir well to create a savory broth.
Add the pork, then instead of turning the heat to high, simmer over low heat for 1 hour until small bubbles appear.
After 1 hour, turn off the heat and let it rest, covered, for 10 minutes.
Remove the meat, slice to your preferred thickness, and serve with kimchi or a dipping sauce.

Make a salty broth by adding salt, sugar, Miwon, and black pepper to water.
Add the pork and simmer gently over low heat for 1 hour.
Turn off the heat, let it rest for 10 minutes, then slice and serve.

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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