No-Water Boiled Pork (Suyeok)
Effortless No-Water Suyeok Made in an Electric Rice Cooker! A Delicious Boiled Pork Dish.
Boiled pork, or Suyeok, is truly delicious, isn’t it? Especially when it’s seasoned perfectly, it pairs wonderfully with a glass of soju. To make this delicious Suyeok effortlessly, I used an electric rice cooker today. Furthermore, I made it moist by using only vegetable broth without adding any water. Just add the ingredients, forget about it, and a delicious Suyeok will be ready in no time! My family isn’t particularly fond of fatty parts, so I used lean meat. However, you could also try making pork belly this way!
Ingredients- Pork belly or shoulder for boiling (Suyeok), 1kg
- Doenjang (Korean soybean paste), 4 Tbsp
- Radish, 10cm piece
- Onion, 1 medium
- Green onion, 1 bunch
- Minced garlic, 1 Tbsp
- Mirin or cooking wine (Masul), 4 Tbsp
Cooking Instructions
Step 1
First, prepare the vegetables that will add flavor to the boiled pork. Cut the radish into appropriate-sized pieces. The green part of the radish is particularly sweet and tasty, so I used that section. Cut the onion into large chunks as well.
Step 2
Now, it’s time to season the pork. Spread 4 tablespoons of doenjang evenly over the 1kg of pork. If you are using a store-bought doenjang that isn’t too salty, you can use a generous amount. However, if you are using homemade doenjang, which is typically saltier, use a little less to ensure the Suyeok is not too salty. Doenjang helps to eliminate any gamey odors from the pork and enhances its savory flavor.
Step 3
Arrange the ingredients for the Suyeok in the inner pot of your electric rice cooker. Start by placing the prepared radish at the bottom, followed by the sliced onion. Next, add the minced garlic, green onion, and finally the doenjang-coated pork. Placing the vegetables at the bottom prevents the pork from sticking and allows the juices from the meat and the moisture from the vegetables to meld together, resulting in exceptionally tender and moist pork.
Step 4
Finally, pour 4 tablespoons of mirin or cooking wine evenly over the ingredients. While we’ve already added aromatic vegetables like onion, green onion, and garlic to eliminate the pork’s gamey smell, adding mirin ensures that any remaining odor is completely removed, resulting in a cleaner and more delicious Suyeok.
Step 5
Now, set your electric rice cooker to the ‘Multipurpose Steam’ or ‘Cook’ function and set it for 60 minutes. You’ll be surprised by the amount of rich liquid that the vegetables and pork release during cooking, even without adding any water. This process tenderizes the meat and infuses it with the subtle flavors of the vegetables. After the cooking cycle is complete, resist the urge to open the lid immediately. Let the Suyeok rest inside the cooker for about 10 minutes to allow the juices to redistribute throughout the meat, making it even more tender and succulent.
Step 6
When the timer is up and you open the rice cooker, you’ll be greeted by a mouthwatering, perfectly cooked no-water Suyeok! The juices from the vegetables have infused the pork, making it perfectly seasoned and so tender that it practically melts in your mouth. The added umami from the vegetables deepens the overall flavor profile. Enjoy your warm Suyeok with your favorite accompaniments like kimchi, ssamjang, or salted shrimp. Paired with a glass of soju, it’s the ultimate feast!
