Authentic Korean Suyuk: Boiled Pork Belly Recipe

Ingredients

1 kg of pork belly, with skin
10 cups of water
1 onion, cut into halves
10 cloves of garlic, peeled
3 green onions, cut into halves
1 teaspoon of whole peppercorns
2 dried red chili peppers
1 tablespoon of coarse sea salt
1 teaspoon of soy sauce
1 lettuce or cabbage, for wraps
Ssamjang (Korean soybean paste), for dipping
Steamed rice, for serving

Steps and instructions

Clean the pork belly with cold water and pat dry.
In a large pot, add the water, onion, garlic, green onions, whole peppercorns, and dried red chili peppers.
Bring the water to a boil over high heat.
Once boiling, add the pork belly, skin side down. Reduce the heat to low and let it simmer for about 1 hour.
Using a spoon, occasionally skim off any impurities that float to the surface.
After simmering, check the pork for doneness. It should be tender but not falling apart.
Take the pork out of the pot and let it cool for a few minutes.
While waiting for the pork to cool, prepare a large bowl of ice water.
Once cooled, dip the pork belly into the ice water and let it sit for a few minutes. This will ensure a nice, crispy skin.
Remove the pork from the ice water and pat dry. Slice the pork into thin pieces.
Arrange the slices on a serving plate. Sprinkle coarse sea salt and drizzle soy sauce over the slices.
Serve with lettuce or cabbage wraps, ssamjang for dipping, and steamed rice.

Tools for making

Large pot - for boiling the pork belly and making the broth
Spoon - for skimming off impurities from the broth
Bowl - for the ice water bath
Knife - for slicing the cooked pork belly
Serving plate - for arranging and presenting the sliced pork belly

Recipe variations

Use different cuts of meat such as beef or chicken instead of pork belly.
Marinate the meat with your favorite spices or sauces before boiling.
Add vegetables such as carrots, radishes, or mushrooms to the boiling liquid for added flavor.
Experiment with different dipping sauces such as gochujang (Korean red chili paste) or sesame oil and salt.
Try wrapping the meat in different types of leaves like perilla leaves or spinach leaves instead of lettuce or cabbage.
Add some sliced garlic or chili peppers to the serving plate for extra spice.
Create a spicy version by adding spicy seasonings or chili flakes to the pork while boiling.
For a healthier option, use leaner cuts of meat or trim the excess fat from the pork belly.
Grill or roast the boiled meat slices for a crispy texture.
Serve with a side of kimchi or pickled vegetables.

Recipe overview

Suyuk is a classic Korean dish featuring boiled pork belly, served thinly sliced and accompanied with various fresh accompaniments. If you're a fan of succulent pork dishes that are both simple and elegant, this recipe is perfect for you. The pork belly is boiled to perfection with a mixture of aromatic ingredients, resulting in a tender, flavorful meat. The process of dipping the cooked pork in ice water gives it a fantastic texture, with a slightly crispy skin. Served with lettuce or cabbage wraps, ssamjang (Korean soybean paste), and steamed rice, Suyuk offers a satisfying blend of flavors and textures. Whether you're a seasoned cook or a beginner, this straightforward recipe will guide you step by step to create a delightful Korean feast.

Common questions

Can I use a different cut of pork?
Yes, you can use other cuts of pork such as pork loin or pork shoulder, but the texture and taste may differ from the traditional suyuk made with pork belly.
Can I use a pressure cooker to cook the pork?
Yes, using a pressure cooker can help reduce the cooking time. Follow the manufacturer's instructions for cooking times and settings.
What can I substitute for ssamjang?
If you don't have ssamjang, you can use other dipping sauces like gochujang (Korean red pepper paste) mixed with soy sauce and sesame oil.
Can I skip the ice water bath step?
The ice water bath helps to cool down the pork quickly and enhance the crispy texture of the skin. It is recommended not to skip this step for the best results.
Can I make suyuk ahead of time?
Yes, you can make suyuk ahead of time and store it in the refrigerator. When ready to serve, reheat the pork slices by briefly dipping them in hot water or steaming until heated through.
What other vegetables can I use for wraps?
Along with lettuce or cabbage, you can use perilla leaves, radish slices, or other leafy greens as wraps for the pork slices.

Serving dishes and utensils

Cutting board - A sturdy cutting surface for slicing the pork belly.
Chef's knife - A sharp knife for cutting the pork belly into thin slices.
Large pot - A pot large enough to hold the pork belly and simmer it in water.
Spoon - For skimming off impurities from the surface of the simmering water.
Tongs - For removing the pork belly from the pot and transferring it to the ice water.
Large bowl - A bowl large enough to hold the ice water for cooling the pork belly.
Serving plate - A plate or platter for arranging and presenting the sliced pork belly.
Salt shaker - To sprinkle coarse sea salt over the pork belly slices.
Soy sauce bottle - To drizzle soy sauce over the pork belly slices.
Lettuce or cabbage leaves - For wrapping the pork belly slices.
Serving bowls - Bowls for serving ssamjang and steamed rice.

Origin stories

Suyuk, a popular Korean dish known for its tender and succulent slices of boiled pork belly, has its roots deeply planted in the concept of "well-being food" in Korean culture. The practice of boiling meat in water, often with medicinal herbs and various other ingredients, dates back to the royal court cuisine of the Joseon Dynasty. The idea was to create a dish that not only satisfies the palate, but also nourishes the body. The tradition has endured, and Suyuk remains a beloved dish in Korean homes and restaurants, often enjoyed in a communal setting where the sliced pork belly is wrapped in lettuce leaves along with other accompaniments, fostering a sense of togetherness and shared enjoyment. This connection between food and well-being, and the shared experience of eating, is an essential part of the Korean food culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.