Suyuk (Korean Boiled Pork)
Tender pork belly simmered low and slow with doenjang, garlic, and ginger until melt-in-your-mouth soft. Sliced thin and served with dipping sauces and ssam.
Why This Recipe Works
- Double-blanch method produces clean, pure-tasting pork with no gamey odor or murky broth.
- Coffee + doenjang tenderize the meat and eliminate fat smell — a professional Korean kitchen technique made accessible.
- Gentle simmering (never boiling) keeps the pork moist and tender throughout the thick slab.
- Resting before slicing lets the juices redistribute for clean, intact slices instead of crumbling.
Korea's Ultimate Drinking Food
Suyuk is inseparable from soju culture. Order a bottle of soju at any Korean restaurant, and a plate of suyuk with ssamjang is the most natural pairing. The rich, fatty pork wraps in crisp lettuce with a dab of spicy paste and a raw garlic slice — it's engineering designed to complement the clean burn of soju. On holidays and celebrations, whole slabs of suyuk anchor the table alongside kimchi jjigae and japchae.
Suyuk (Korean Boiled Pork)
🛒 Ingredients
- ✦2 lbs pork belly, whole slab
- ✦1 tablespoon doenjang (fermented soybean paste)
- ✦1 tablespoon instant coffee (or 2 tablespoons brewed coffee)
- ✦6 cloves garlic, smashed
- ✦1 tablespoon whole black peppercorns
- ✦2-inch piece ginger, sliced
- ✦1 large onion, quartered
- ✦2 green onions
- ✦1 tablespoon soy sauce
- ✦Water to cover
- ✦Butter lettuce leaves for wrapping
- ✦Sliced garlic and green chili for serving
- ✦Ssamjang (dipping paste) for serving
- ✦Salted shrimp (saeujeot) for dipping
👨🍳 Instructions
01Step 1
Place pork belly in a large pot. Add cold water to cover by 2 inches. Bring to a rolling boil over high heat. Boil for 5 minutes, then drain and rinse the pork under cold water. Discard the blanching water.
02Step 2
Return pork to the cleaned pot. Add fresh cold water to cover by 1 inch. Add doenjang, coffee, garlic, peppercorns, ginger, onion, green onions, and soy sauce.
03Step 3
Bring to a boil, then immediately reduce to a gentle simmer. Cook for 50-60 minutes, covered, until a chopstick slides through the thickest part with no resistance.
04Step 4
Remove pork from the broth. Let it rest for 10 minutes — don't skip this. The juices redistribute and the meat firms slightly for cleaner slicing.
05Step 5
Slice against the grain into 1/4-inch thick pieces. Arrange on a platter.
06Step 6
Serve with butter lettuce, ssamjang, salted shrimp, sliced raw garlic, and green chili peppers. Wrap a slice of pork with accompaniments in lettuce.
Nutrition Per Serving
Estimates based on standard preparation. Adjustments alter macros.
🔄 Substitutions
Instead of Pork belly...
Use Pork shoulder (moksal)
Leaner, equally tender when simmered — the traditional home-style choice
Instead of Doenjang...
Use Red miso paste
Similar effect but milder flavor — use 1.5 tablespoons
Instead of Instant coffee...
Use 2 black tea bags
Same tannin-based tenderizing effect
🧊 Storage & Reheating
In the Fridge
Store whole (unsliced) in broth for up to 3 days. Slice fresh before serving.
In the Freezer
Freeze sliced portions for up to 2 months. Thaw in fridge overnight.
Reheating Rules
Steam sliced pork for 5 minutes to warm without drying. Or microwave briefly with a damp paper towel.
❓ Frequently Asked Questions
What is the difference between suyuk and bossam?
Suyuk is the boiled pork itself — the cooking method. Bossam is the full spread: suyuk served with napa cabbage wraps, pickled radish, fresh oysters, and various dipping sauces. Suyuk is the star; bossam is the party.
Why add coffee to boiled pork?
Coffee contains tannins that neutralize the smell of pork fat and help tenderize the meat. This is a common technique in Korean professional kitchens — Chef Kim popularized it for home cooks. The pork won't taste like coffee; the bitterness is masked by the doenjang and aromatics.
The Science of
Suyuk (Korean Boiled Pork)
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