Have you ever wondered how to make delicious boil-cooked pork (suyuk) at home? Many people have experienced their meat turning out tough or not as tasty as expected, even when using doenjang or various spices. Today, I'll share some pro tips and a recipe for making moist and tender suyuk right in your own kitchen. Let's make some incredibly tender suyuk without any gamey smell!

Preparing the Ingredients

Here are the ingredients you'll need to make suyuk:

• 600g pork belly or shoulder for boiling
• 1 large leek
• 1 onion
• 6-8 cloves of garlic
• 2-3 bay leaves
• Soju or Cheongju (rice wine)
• 1/2 tablespoon salt
• 1 packet of instant coffee

Boiling the Pork

First, roughly chop the leek and quarter the onion. Add them to a pot with plenty of water, enough to fully submerge the pork. While many recipes call for doenjang, salt alone is sufficient. Add about 1/2 tablespoon of salt.

Next, add the bay leaves. Bay leaves help eliminate the pork's gamey odor and add a subtle aroma. For 600g of pork, 2-3 leaves are perfect, so be sure to remember this!

Adding and Boiling the Meat

Once the water is boiling vigorously, add the prepared pork. It's crucial to add the meat to boiling water rather than cold water, as this helps seal in the juices. The meat's surface will instantly form a crust, trapping the delicious juices inside.

As soon as you add the pork, pour in the soju or cheongju. Let it boil on high heat for the first 10 minutes with the lid off. This process allows the alcohol to evaporate, carrying away even the slightest gamey smells from the meat. This step is vital for achieving a clean-tasting suyuk!

Finishing with Coffee and Boiling

Now, add 1 packet of instant coffee. Do not use mixed coffee with creamer and sugar! Coffee helps neutralize the pork's gamey smell and gives the meat a beautiful brown color. Crucially, do not cover the pot during this stage. It's important to allow the alcohol and any remaining gamey odors to continue evaporating.

Boil on high heat for the first 15 minutes, then reduce the heat to medium-low and simmer gently for another 30 to 35 minutes, allowing the inside to cook through. After boiling for a total of 40 to 50 minutes, remove the pork, let it rest briefly, and then slice.

Enjoying Your Finished Suyuk

Thanks to the thorough boiling, the excess fat has been cleanly rendered, and the flavors of the vegetables and coffee have infused into the meat. Even with just a light dip in salt, the savory, umami flavor is exceptional. Prepare a satisfying meal with this tender suyuk. You can easily enjoy delicious suyuk at home too!