Suyuk is a classic Korean boiled pork dish made by simmering pork with soybean paste, garlic, onion, green onion, bay leaves, black peppercorns, and cooking wine.
The pork becomes tender, clean-tasting, and flavorful without being greasy. It is often served with bossam kimchi, salted shrimp sauce, garlic, chili peppers, and fresh lettuce or napa cabbage wraps.
This easy Korean boiled pork recipe is perfect for a comforting meal, a Korean-style gathering, or a simple dish to enjoy with cold beer.
What is Suyuk?
Suyuk is Korean boiled pork.
The word “su” refers to water, and “yuk” means meat. In this dish, pork is gently boiled in seasoned water until tender.
Suyuk is commonly served as part of Bossam, a Korean pork wrap dish. The sliced pork is wrapped in cabbage, lettuce, or perilla leaves with kimchi, garlic, chili, and sauces.
Unlike grilled pork, Suyuk has a soft, clean, and mild flavor. The broth ingredients help remove pork odor and add a subtle savory aroma.
Recipe Information
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Servings: 4
- Difficulty: Easy
- Cuisine: Korean
- Main Ingredient: Pork
- Best Served With: Bossam kimchi or steamed cabbage
Ingredients
Main Ingredients
- 300g pork shoulder, pork front leg, or pork belly
- Water, enough to fully cover the pork
For the Boiling Broth
- 8 whole garlic cloves
- 1/2 onion
- 3 tbsp mirim or cooking wine
- 2 tbsp doenjang, Korean soybean paste
- 3 bay leaves
- 8 whole black peppercorns
- 1/2 green onion
Ingredient Notes
Pork
Pork shoulder or pork front leg is leaner and lighter.
Pork belly is richer, softer, and fattier.
Both cuts work well for Suyuk, so choose based on your preference.
Doenjang
Doenjang is Korean fermented soybean paste.
It helps reduce pork odor and gives the pork a subtle savory flavor while boiling.
Garlic and Onion
Garlic and onion add sweetness and aroma to the broth.
They also help make the pork taste cleaner.
Bay Leaves and Peppercorns
Bay leaves and whole black peppercorns help remove unwanted pork smell.
They give the broth a light herbal and spicy aroma.
Mirim or Cooking Wine
Mirim helps reduce pork odor and gives the broth a cleaner finish.
You can also use soju or rice wine.
How to Make Suyuk
Step 1: Soak the Pork
Place the pork in a bowl of cold water.
Soak for about 30 minutes to remove excess blood.
This helps create a cleaner-tasting boiled pork.
Step 2: Prepare the Broth Ingredients
Prepare the garlic cloves, onion, green onion, bay leaves, peppercorns, doenjang, and mirim.
Do not add the pork yet.
Step 3: Boil the Broth First
Fill a pot with enough water to fully cover the pork later.
Add:
- Garlic cloves
- Onion
- Green onion
- Bay leaves
- Whole black peppercorns
- Doenjang
- Mirim
Bring the water to a strong boil.
Boiling the broth first helps seal the pork juices when the meat is added.
Step 4: Prepare the Pork
If the pork piece is thick, cut it in half so it cooks more evenly.
Make 2 to 3 shallow cuts in each piece.
This helps the pork cook through and absorb more aroma from the broth.
Step 5: Add the Pork
When the broth is boiling, add the pork.
Place the pork skin-side down first if using pork belly with skin.
Make sure the pork is fully submerged in the water.
Step 6: Boil Over High Heat
Once the water returns to a boil after adding the pork, cook over high heat for 20 minutes.
Keep the pot uncovered if you want more pork odor to evaporate.
Step 7: Simmer Over Medium Heat
After 20 minutes, reduce the heat to medium.
Continue boiling for another 20 minutes.
Turn the pork occasionally so it cooks evenly.
Step 8: Finish Over Low Heat
Reduce the heat to low.
Simmer for about 25 more minutes.
The total cooking time should be about 1 hour.
If you want a simpler method, you can simmer the pork over medium heat for about 40 minutes after adding it to boiling water, but the three-stage method gives a more stable result.
Step 9: Check if the Pork is Cooked
Insert a chopstick or skewer deep into the thickest part of the pork.
If no pink or bloody liquid comes out, the pork is fully cooked.
The pork should be tender but still firm enough to slice.
Step 10: Slice and Serve
Remove the pork from the pot.
Let it rest briefly before slicing.
Slice the pork into thick, bite-sized pieces.
Serve warm with kimchi, dipping sauce, and fresh wraps.
Pro Tips
Add Pork After the Water Boils
Do not start the pork in cold water.
Adding pork to boiling water helps keep the meat juicy and prevents too much flavor from escaping into the broth.
Keep the Pork Fully Submerged
The pork should stay covered with water while boiling.
This helps it cook evenly from the outside to the center.
Use Doenjang for Better Flavor
Doenjang is one of the best ingredients for Korean boiled pork.
It helps remove odor and gives the pork a deeper, more savory taste.
Cook in Stages
The recommended cooking method is:
- High heat: 20 minutes
- Medium heat: 20 minutes
- Low heat: 25 minutes
This helps the pork become tender without becoming dry.
Rest Before Slicing
Let the pork rest for a few minutes after boiling.
This helps keep the meat juicy when sliced.
Slice Thickly
Suyuk tastes best when sliced slightly thick.
Thin slices can dry out faster and may not have the same satisfying texture.
What to Serve with Suyuk
Suyuk pairs well with:
- Bossam kimchi
- Napa cabbage wraps
- Lettuce wraps
- Perilla leaves
- Salted shrimp sauce
- Ssamjang
- Sliced garlic
- Green chili peppers
- Kimchi
- Steamed rice
- Cold beer
For a classic Korean meal, serve Suyuk with cabbage wraps, kimchi, garlic, and ssamjang.
Storage Tips
Suyuk tastes best when served warm right after cooking.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
To reheat, steam the pork gently or warm it in a pan with a small splash of water.
Avoid microwaving for too long because the pork can become dry.
You can also reheat slices briefly in hot broth to keep them moist.
Frequently Asked Questions
What cut of pork is best for Suyuk?
Pork belly, pork shoulder, and pork front leg all work well.
Pork belly is richer and fattier, while pork shoulder or front leg is leaner.
Why do you boil the broth before adding pork?
Adding pork to boiling water helps seal the outside of the meat and keeps the pork juicier.
It also helps reduce the pork smell.
Can I make Suyuk without doenjang?
Yes.
You can make it without doenjang, but doenjang gives the pork a cleaner and more savory flavor.
If you skip it, use more garlic, onion, and cooking wine.
Can I use soju instead of mirim?
Yes.
Soju, rice wine, or cooking wine can all be used to help reduce pork odor.
How do I know when the pork is fully cooked?
Pierce the thickest part of the pork with a chopstick or skewer.
If no pink liquid comes out, it is done.
Why is my Suyuk dry?
It may have been cooked too long or sliced too thin.
Use a proper cooking time and let the pork rest before slicing.
Can I make Suyuk ahead of time?
Yes, but it is best served warm.
If making ahead, store it whole or in thick slices, then reheat gently with steam or broth.
Final Thoughts
Suyuk is a simple yet deeply satisfying Korean boiled pork dish.
With pork, doenjang, garlic, onion, green onion, bay leaves, peppercorns, and cooking wine, you can make tender and clean-tasting Korean boiled pork at home.
The key is to add the pork after the broth is boiling, keep the pork fully submerged, and cook it in stages until tender.
Serve it with bossam kimchi, cabbage wraps, garlic, and ssamjang for a classic Korean meal that is perfect for family dinners, gatherings, or a relaxing drink at home.
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