Super Simple Sung Si-kyung's Suyuk (수육) and Refrigerator-Raid Doenjang-jjigae (된장찌개) Meal Recipe
This recipe features Sung Si-kyung's easy-to-make suyuk (수육) and a hearty doenjang-jjigae (된장찌개) that utilizes ingredients from your refrigerator, perfect for even the most tiring days.
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An incredibly simple suyuk (boiled pork belly) recipe that only requires a few ingredients and boiling. It's much more moist and delicious than you'd expect.
📝 Editor's Notes
The Sung Si-kyung Suyuk recipe demonstrates an astonishing method to achieve maximum flavor with minimal ingredients.
Its characteristic feature is maximizing the inherent moistness and tenderness of pork belly without special ingredients or complex techniques.
The unexpected combination of salt, sugar, and MSG enhances the umami of the meat, delivering a deep flavor akin to what you'd find in a high-end restaurant.
With a 'low' difficulty level, even beginner cooks can succeed without failure.
This versatile recipe is perfect for warming up a chilly day, serving as a dish for guests, or pairing wonderfully with makgeolli (막걸리) or soju (소주).
It's truly a 'staple of home cooking' that you can enjoy without complicated steps.
🛒 Ingredient Tips
The freshness of the pork belly, the star of this suyuk, is very important.
When choosing meat, look for a vibrant pink color, firm white fat layers, and good elasticity.
A balanced ratio of fat and lean meat will result in a more moist and savory taste when boiled.
While there's no specific season, fresh pork is always good.
For salt, refined salt is preferable to coarse sea salt for a cleaner seasoning.
Whole black peppercorns are better than ground pepper for effectively removing gamey odors and providing a richer aroma.
If you can get bay leaves from your butcher, adding them is also a good option.
🔄 Substitution Guide
Instead of pork belly, you can use pork neck or front leg (picnic shoulder).
Pork neck has less fat than pork belly, making it suitable for those who prefer a leaner taste, while front leg is more affordable and has plenty of lean meat, making it a healthy option.
However, using pork neck or front leg might result in a less moist texture compared to pork belly.
Instead of MSG (Miwon (미원)) or beef Dashida (다시다), you can use kelp (다시마) or shiitake mushrooms to create natural umami.
In this case, the depth of umami might differ slightly, but it will yield a healthier and more natural flavor.
If you don't have whole black peppercorns, you can use ground pepper, but it may offer less of the characteristic aroma and odor-removing effect of whole peppercorns.
If you season with soy sauce instead of salt, the color will become darker, and the unique flavor of soy sauce will be added, offering a different taste.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial cooking points are 'the amount of water' and 'resting the meat'.
It's important to pour 1.5 L of water, enough to fully submerge the meat.
The meat needs to be submerged for even cooking and proper seasoning absorption.
Second, 'add the pork to boiling water and simmer on medium-low heat for 50 minutes.' Once the water starts boiling, immediately add the meat and maintain medium-low heat to ensure the pork cooks tenderly without becoming tough.
Finally, absolutely do not forget 'to turn off the heat and let it rest, with the lid closed, for 10 minutes.' This process is the secret to locking in the meat's juices for maximum moistness and perfectly cooking it through.
Remember these three points, and you'll successfully make delicious suyuk.
👨🍳 Directions
Pour 1.5 L of water into a pot (enough to submerge the meat). Add 3 to 4 tbsp of salt, 1 tbsp of sugar, 0.5 tbsp of MSG (Miwon (미원)) or beef Dashida (다시다), and 1 tbsp of whole black peppercorns, then bring to a boil.
Once the water comes to a boil, add 14.1 oz (400g) of pork belly and close the lid.
Simmer on medium-low heat for 50 minutes.
Turn off the heat and let it rest, with the lid closed, for 10 minutes.
Once rested, slice the pork belly into bite-sized pieces and serve.
💡 Tips
Continuously taste and add more salt to your preference.
Bay leaves are not included in this recipe, but if you can get them from a butcher, adding them while boiling can help remove any gamey smell.
📦 Storage & Reuse
For cooked suyuk, it's best to store it in an airtight container in the refrigerator for 2-3 days.
If you want to store it longer, cut it into single-serving portions, wrap them in plastic wrap, or place them in an airtight container and freeze.
Frozen suyuk can be stored for up to approximately one month.
To reheat frozen suyuk, you can briefly microwave it or pan-fry it over low heat for a crispy exterior and moist interior.
Don't discard the leftover broth; use it as a stock or add it to kimchi jjigae (김치찌개) or doenjang jjigae (된장찌개) for a deeper flavor.
You can also dice leftover suyuk to add to kimchi fried rice, use it as a topping for bibim guksu (비빔국수), or incorporate it into sandwiches or salads for a different kind of dish.
🥢 Who This Is For
This Sung Si-kyung Suyuk is simple yet delicious, making it an excellent special meal for family weekends or for entertaining guests.
It's especially encouraging for novice cooks, as it's easy to succeed.
It's great as a hearty meal served with warm rice, and pairing it with sweet and sour bibim guksu (비빔국수) or refreshing mak guksu (막국수) will create an even richer spread.
It makes a perfect accompaniment to a glass of makgeolli (막걸리) or soju (소주).
When enjoyed with freshly made kimchi (김치) during kimchi-making season, it's truly a heavenly combination.
🔥 Nutrition Info
Based on 400g of pork belly, this recipe estimates approximately 300-350 calories per serving (about 100g).
It contains about 15-20g of protein, 25-30g of fat, and a small amount of carbohydrates (1-2g).
Pork belly is a high-protein food that aids in muscle maintenance and growth, and it's rich in B vitamins (B1, B2, B6), which positively impact fatigue recovery and energy metabolism.
Particularly, vitamin B1 is much more abundant than in beef, also boosting immunity.
However, its fat content is relatively high, so portion control is necessary if you are on a diet.
The broth contains salt, sugar, and MSG, which may result in a higher sodium content, so it's advisable to moderate broth consumption.
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