Super Simple Pork Shin (Satae) Boiled in Doenjang and Soju
#PorkRecipe #PorkShinRecipe #HowToMakeSataeBossam #SuperSimpleBoiledPork
Most people use pork neck or belly for boiled pork (suyuk), but today we’re making it with affordable pork shin (satae), typically used for braised meat dishes! It’s incredibly simple, made with just doenjang (Korean soybean paste) and soju, which helps eliminate any gamey odors. If you prefer lean meat and don’t like fatty parts, this pork shin cut is highly recommended. Since it’s all lean meat, there’s no need to trim any fat. However, you’ll need to simmer it for a longer time to achieve that wonderfully tender texture. This is a super simple yet time-consuming recipe for pork shin suyuk, also known as bossam. It’s absolutely delicious when enjoyed with well-fermented kimchi and scallion kimchi. ^^
Ingredients- Pork shin (satae) 1kg
- Doenjang (Korean soybean paste) 2 Tbsp
- Instant coffee powder 1 Tbsp
- Soju (Korean rice wine) 2 Tbsp
Cooking Instructions
Step 1
This is the star of today’s dish: fresh pork shin. It’s a cut with plenty of lean meat and very little fat.
Step 2
In a large pot, add plenty of water. Stir in 2 tablespoons of doenjang and 1 tablespoon of instant coffee powder. The coffee powder is excellent for removing any unwanted pork odor. Once the water comes to a boil, add the pork shin. Simmer it gently for a total of 2 hours: 1 hour over high heat, then reduce to medium heat and simmer for another hour. Because pork shin is lean, it requires a longer cooking time to become truly tender and succulent. Be careful not to boil it on high heat for too long initially, as it can make the meat tough.
Step 3
Here is the delicious pork shin boiled gently for 2 hours. It looks incredibly tender! This perfectly boiled suyuk is fantastic even without any sauce – just a little dip in saeujeot (salted shrimp) is heavenly.
Step 4
Slice the boiled pork shin into your desired thickness. You can cut it thick or thin, according to your preference. Arrange the slices neatly on a serving platter.
Step 5
Next to the boiled pork, add some well-fermented scallion kimchi and napa cabbage kimchi. Serving it this way makes the dish look even more appealing and enhances the overall flavor. This super simple pork shin suyuk (bossam) is also delicious when wrapped in lettuce with garlic, chili peppers, and saeujeot. However, for the first bite, I highly recommend trying it with just a touch of saeujeot to truly savor the natural flavor of the meat. It’s absolutely divine!
