Juicy Pork Belly Suyuk with Crispy Radish Salad
Tender Pork Belly Suyuk with a Satisfyingly Chewy Radish Salad on the Side
A recipe for making succulent pork belly suyuk, perfect for a special occasion, paired with a delightfully crisp and tangy radish salad. Enjoy a flavorful meal at home with this easy-to-follow guide.
Main Ingredients- 1kg Pork belly (for Suyuk)
- 1 pack Herbal blend for deodorizing (store-bought or homemade)
- 2 Korean green chilies (Cheongyang peppers)
- 1/3 Daikon radish (approx. 300g)
Radish Salad Seasoning- 3 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 2/3 Tbsp Sugar
- 1 Tbsp Maesil extract (plum extract)
- 1/2 Tbsp Minced garlic
- 1/2 tsp Minced ginger
- 1.5 Tbsp Chopped green onion
- Salt (to taste)
- Sugar (for pre-salting)
- 3 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 2/3 Tbsp Sugar
- 1 Tbsp Maesil extract (plum extract)
- 1/2 Tbsp Minced garlic
- 1/2 tsp Minced ginger
- 1.5 Tbsp Chopped green onion
- Salt (to taste)
- Sugar (for pre-salting)
Cooking Instructions
Step 1
In a large pot, place the whole 1kg pork belly. Add the herbal blend pack for deodorizing and 2 Cheongyang peppers. Dissolve 1/2 Tbsp Doenjang, 1/2 Tbsp instant coffee granules, and 1 Tbsp salt in enough water to cover the pork belly. Bring to a boil. (Tip: Using a pre-made suyuk herb pack makes it convenient. If unavailable, whole peppercorns, the white parts of leeks, and garlic cloves can be used. Coffee and doenjang are excellent for removing gamey odors.)
Step 2
While the pork belly is boiling, let’s prepare the delightfully crisp radish salad. Thoroughly wash and peel 1/3 of the daikon radish, then slice it into thick matchsticks, about 0.5cm thick. Place the sliced radish in a large bowl, add 1 Tbsp sugar and 1/2 Tbsp salt, and gently mix. Let it sit for 10 minutes to pre-salt. This process draws out moisture, resulting in a crunchier, chewier texture.
Step 3
Boil the pork belly over high heat for 10 minutes, then reduce the heat to medium-low and continue boiling for another 15 minutes. Turn off the heat and let it steam for 5 minutes to allow the juices to distribute evenly, making it more succulent. Once cooked, remove the pork belly and let it cool slightly. Then, slice it into bite-sized pieces, about 1cm thick. (Tip: Pierce with a chopstick; if no pink liquid comes out, it’s thoroughly cooked.)
Step 4
Now, let’s make the seasoning for the radish salad. Drain the liquid from the pre-salted radish. In a large bowl, combine 3 Tbsp Gochugaru, 1 Tbsp Gochujang, 1/2 Tbsp Doenjang, 2/3 Tbsp sugar, 1 Tbsp maesil extract, 1/2 Tbsp minced garlic, 1/2 tsp minced ginger, and 1.5 Tbsp chopped green onion. Mix well to create the seasoning paste.
Step 5
Rinse the pre-salted radish lightly under running water and then squeeze out as much water as possible with your hands. It’s crucial to remove excess moisture, as it can make the salad watery and prevent the seasoning from adhering properly.
Step 6
Add the well-drained radish to the prepared seasoning paste. Wearing gloves, gently mix and toss the radish with the seasoning until evenly coated. Arrange the sliced pork belly suyuk on a serving plate and serve alongside the freshly mixed, sweet, sour, and crunchy radish salad. It’s also delicious with ssamjang (dipping sauce), saeujeot (salted shrimp), and thinly sliced garlic.
