Tender and Flavorful Lean Pork Boiled Meat (Suyuk)
Make Delicious Pork Suyuk Affordably at Home
I often make suyuk with pork belly, but some people dislike the fatty parts. So, this time, I decided to make suyuk using lean meat instead. This recipe uses a cut called ‘Arongsatae’ (hind shank), which is known for its minimal fat, resulting in a wonderfully clean and light flavor. It’s perfect for those who prefer a less fatty meat. Enjoy the tender, melt-in-your-mouth texture and rich juiciness of this special suyuk, easily made in your own kitchen!
Main Ingredients
- Pork Arongsatae (hind shank) 800g (A lean cut that provides a clean flavor)
- 1 Onion (to remove odor and add depth)
- 5 cloves Garlic (use whole, large cloves)
- 1 Dried Chili Pepper (adds a hint of spice and subtle aroma)
- 1 piece Ginger (about thumb-sized)
- 1 stalk Green Onion (mostly the white part)
Broth Seasoning
- 1 cup Soy Sauce (approx. 200ml)
- 1/2 cup Mirin or Cooking Sake (approx. 100ml, removes odor and enhances umami)
- 2 Tbsp Chunjang (black bean paste, adds characteristic color and flavor)
- 10 whole Peppercorns
- 1 cup Soy Sauce (approx. 200ml)
- 1/2 cup Mirin or Cooking Sake (approx. 100ml, removes odor and enhances umami)
- 2 Tbsp Chunjang (black bean paste, adds characteristic color and flavor)
- 10 whole Peppercorns
Cooking Instructions
Step 1
Place the thoroughly washed pork arongsatae in a large pot. Add the prepared onion (1 whole), garlic cloves (5), dried chili pepper (1), ginger (1 piece), and green onion (1 stalk) to the pot. Pour in 1 cup of soy sauce, 1/2 cup of mirin (or cooking sake), 2 tablespoons of chunjang, and 10 whole peppercorns. Finally, add about 1 liter of water until the meat is fully submerged, ensuring all ingredients are well combined.
Step 2
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer with the lid off for a total of 40 minutes. For the first 30 minutes, maintain a strong simmer to allow the flavors to penetrate the meat. Then, reduce to a medium simmer for the remaining 10 minutes. After 40 minutes, test the meat by inserting a skewer or chopstick into the thickest part. If clear juices run out, the pork is ready. If there’s any pinkness or blood, continue simmering on medium heat for another 10 minutes. Cooking with the lid off helps to effectively release any porky odors.
Step 3
Carefully remove the cooked suyuk from the pot and let it cool slightly. Once it’s easy to handle, slice it into bite-sized pieces, about 1cm thick. Your delicious lean pork suyuk is now ready to serve! It’s wonderful enjoyed warm with dipping sauces like ssamjang or salted shrimp, and a side of fresh kimchi. See? It’s that easy!
