Suyuk (Boiled Pork Slices)
Simple, tender slices of boiled pork, often served alongside fresh kimchi during kimchi-making season (gimjang).
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
In a large Dutch oven or heavy pot, add 8 cups of water. Stir in the doenjang, instant coffee powder, onion halves, scallion, garlic, ginger slices, and black peppercorns. Bring to a rolling boil.
- 2
Carefully submerge the whole block of pork into the boiling aromatic broth.
- 3
Reduce the heat to medium-low, cover the pot, and simmer steadily for 50-60 minutes.
- 4
Poke the thickest part of the pork with a chopstick; if it goes in easily and no pink juices run out, it is done.
- 5
Remove the pork from the broth and let it rest on a cutting board for 5-10 minutes so the juices redistribute.
- 6
Slice the pork cleanly into 1/4-inch thick slices. Serve warm, accompanied by saeujeot (salted shrimp), ssamjang, raw garlic slices, and freshly made kimchi (geotjeori).
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