Pork Belly Hot Pot (Suyuk Jeongol): A Hearty and Flavorful Dish for Chilly Days
Pork Belly Hot Pot (Suyuk Jeongol) – A Rich and Comforting Korean Stew
As the weather turns cooler, the craving for a steaming, hearty stew grows. This recipe for Pork Belly Hot Pot, or ‘Suyuk Jeongol’, is perfect for sharing with family and friends. Tender slices of slow-cooked pork belly swim in a rich, aromatic broth alongside fresh vegetables. It’s a comforting dish that warms you from the inside out!
Hot Pot Ingredients- Pork Belly (for Suyuk, or shoulder/belly cut) 2kg
- Napa Cabbage (half a head)
- Korean Parsley (Minari) – a handful (or substitute with chives, enoki mushrooms, etc.)
- Doenjang (Soybean Paste) – 2 Tbsp (for boiling the pork to remove odor)
- Star Anise – 4-5 pods
- Bay Leaves – 7 leaves
- Whole Peppercorns – 10 beads
- Saeu-jeot (Salted Shrimp) – 1 Tbsp (for broth seasoning)
- Fish Sauce (like anchovy or tuna extract) – 1 Tbsp (for umami depth)
- Soy Sauce (Guk-ganjang or Jin-ganjang) – 2 Tbsp (for broth seasoning)
- Vinegar – 1 Tbsp (for dipping sauce)
- Sugar – 1 Tbsp (for dipping sauce)
- Yellow Mustard – 1 Tbsp (for dipping sauce)
Cooking Instructions
Step 1
Begin by preparing 2kg of pork belly, or a similar cut like pork shoulder, suitable for Suyuk. Place the whole piece of pork into a pot of boiling water and simmer for about 20 minutes to remove impurities. After simmering, rinse the pork thoroughly under cold running water. Return the rinsed pork to a clean pot. Add 2 tablespoons of doenjang (soybean paste) to help neutralize any gamey odors, along with 4-5 star anise pods, 7 bay leaves, and 10 whole peppercorns. Pour in enough clean water to fully cover the pork. Bring to a boil over high heat, then reduce to medium-low and simmer gently for about 1 hour and 30 minutes, or until the pork is very tender.
Step 2
While the pork is simmering, remove and discard the aromatics like star anise, bay leaves, and peppercorns from the cooking liquid. It’s best to strain the broth to keep it clear and clean.
Step 3
Cut the napa cabbage into bite-sized pieces. Wash and trim the Korean parsley (or any alternative herbs/mushrooms you are using). Arrange the prepared cabbage and parsley in a large hot pot. Pour the strained pork broth over the vegetables. Bring to a boil over high heat and cook for about 10 minutes, allowing the vegetables to soften and wilt slightly.
Step 4
Once the pork is tender, let it cool slightly before slicing it thinly, about 0.5 cm thick. Carefully arrange the thinly sliced pork over the vegetables in the simmering hot pot. Continue to cook for another 5 minutes, allowing the flavors to meld and the pork to heat through.
Step 5
As the hot pot comes to a gentle boil, season the broth. Add 1 tablespoon of saeu-jeot (salted shrimp) and 1 tablespoon of fish sauce. Taste and adjust the seasoning as needed, as preferences can vary. These additions will significantly enhance the savory depth of the broth.
Step 6
Now, let’s make a delightful dipping sauce. In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, and 1 tablespoon of yellow mustard. Mix well until smooth. For an extra kick, you can add a little minced garlic or chili powder to your preference. Serve the Suyuk Jeongol hot, and enjoy dipping the tender pork and fresh vegetables into the zesty sauce. It’s a wonderfully satisfying meal, especially on a cold day!
