Chef Jeong Ho-young’s Tender and Odorless Cold Boiled Pork (Naeng Suyuk)
Pork Shoulder Cold Boiled Pork Recipe, How to Gently Boil Pork Belly using Sous Vide Method, How to Make a Cool and Delicious Suyuk Sauce
Currently a huge hit! Introducing a method to make odorless cold boiled pork that anyone can easily prepare, following Chef Jeong Ho-young’s YouTube recipe. It’s chewy on the outside and tender on the inside. Using the sous vide-like low-temperature cooking method, the pork shoulder is cooked moistly, and then aged in the refrigerator for 4 hours to achieve a clean taste without any lingering odors. It’s especially perfect as a refreshing dish during the summer and can be enjoyed like the thinly sliced cured pork (pyeonyuk) from noodle restaurants. The special sauce, based on soy sauce for soup (guk-ganjang), further enhances the suyuk’s flavor. The key to this cold boiled pork is slicing it as thinly as possible and dipping it into the sauce. Enjoy delicious suyuk at home that rivals professional establishments!
Main Ingredients for Cold Boiled Pork- 1kg Fresh Pork Shoulder (for boiling)
Water for Boiling Pork- 2 Liters of Water (approx. 8 cups)
- 1 Tbsp Coarse Salt
Special Suyuk Sauce- 1 White part of Green Onion (finely chopped)
- 1 Tbsp Minced Garlic
- 1 Green Chili Pepper (or mild green pepper, seeds removed and finely chopped)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Guk-ganjang (Soy sauce for soup)
- 1 Tbsp Sugar
- 1 Tbsp Vinegar
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 2 Liters of Water (approx. 8 cups)
- 1 Tbsp Coarse Salt
Special Suyuk Sauce- 1 White part of Green Onion (finely chopped)
- 1 Tbsp Minced Garlic
- 1 Green Chili Pepper (or mild green pepper, seeds removed and finely chopped)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Guk-ganjang (Soy sauce for soup)
- 1 Tbsp Sugar
- 1 Tbsp Vinegar
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare 1kg of fresh pork shoulder for boiling. Chef Jeong Ho-young’s cold boiled pork utilizes a sous vide-like low-temperature cooking method to maximize the meat’s tenderness and flavor, so using fresh refrigerated meat is crucial. Lightly rinse the meat under cold running water to remove any blood, then set it aside.
Step 2
In a pot with a thick bottom and ample space, add 2 liters of water and bring it to a boil over high heat. Once the water is vigorously boiling, add 1 tablespoon of coarse salt and stir well until dissolved. Now, we will boil the prepared pork in this boiling water.
Step 3
Once the water returns to a boil, add the pork. Keep the lid off and boil for exactly 10 minutes. Boiling for just 10 minutes is the key to this recipe.
Step 4
During the boiling process, skim off any foam or impurities that rise to the surface. Continue boiling over high heat for these 10 minutes.
Step 5
After 10 minutes, turn off the heat completely. Then, with the lid securely covered, let it sit for 1 hour to allow the residual heat to gently cook the pork through. This is the secret to making the meat moist, much like sous vide.
Step 6
After an hour, lift the lid. Even though it was only boiled for 10 minutes, you’ll visually confirm how tender and moist the pork has become. Its appearance alone suggests its tenderness.
Step 7
Carefully remove the cooked pork and gently pat its surface dry with paper towels. Removing excess moisture is important for a cleaner result when aging.
Step 8
Wrap the moisture-free pork tightly with plastic wrap, shaping it firmly. Press down firmly as the pork cools to help it maintain its shape. Once wrapped, place the pork in the refrigerator and let it chill and age for at least 4 hours. You can age it longer if you have more time. This method results in a much better flavor for a shorter active cooking time. For those like the ‘Ye-kkum’ household, this is just the right amount of time while you go out and come back!
Step 9
Now, let’s make the special sauce that will enhance the delicious cold boiled pork. Finely chop the white part of the green onion and the green chili pepper (or mild green pepper). In a bowl, combine 1 tablespoon of minced garlic, 1 tablespoon of gochugaru, 3 tablespoons of guk-ganjang, 1 tablespoon of sugar, 1 tablespoon of vinegar, 1 tablespoon of sesame oil, and 1 tablespoon of toasted sesame seeds. Mix them thoroughly to create the sauce. Set the prepared sauce aside for now.
Step 10
Remove the cold boiled pork from the refrigerator after chilling and aging for over 4 hours, and unwrap the plastic. Now for the most crucial step! Using a sharp knife, slice the meat as thinly as possible. The thinner the slices, the more it will melt softly in your mouth.
Step 11
The key to Chef Jeong Ho-young’s cold boiled pork recipe is ‘thin slicing’. Slice it thinly, just like the cured pork you find at restaurants. Dipping these thin slices into the special sauce and rolling them up to eat is exquisite! The slightly pinkish color on the cut surface of the pork is due to a component called myoglobin, which is a sign that the meat is fully cooked, so you can enjoy it with peace of mind.
Step 12
Finally, arrange the deliciously sliced cold boiled pork attractively on a plate. Serve it with the accompanying minced garlic, chopped chili peppers, and the special sauce to complete your impressive, restaurant-style cold boiled pork (Naeng Suyuk or Naeng Jegyeok)! Enjoy it chilled.
