Suyuk

About the dish

Suyuk is meat boiled gently with aromatics and cut into clean slices, mild and light once the fat has cooked away. Served with ssamjang and salted shrimp, it turned up everywhere from feasts and ancestral rites to bossam wraps.

Key ingredient

Pork (dwaejigogi) — packs about ten times the vitamin B1 of beef, aiding energy metabolism and recovery; rich in quality protein, with methionine that protects and supports liver health and unsaturated fats that lower blood cholesterol. Good all year round, notably from Jeju & the Jirisan area.

Ingredients

Main: pork (belly or shoulder), ginger, scallion, whole garlic, doenjang · Seasoning: saeujeot (salted shrimp), ssamjang, salt

Simple recipe

1. Boil a whole slab of pork belly or beef brisket with the aromatics.
2. Simmer for 40-50 min until fully tender.
3. Lift it out and let it rest briefly.
4. Slice it into flat pieces along the grain.
5. Serve with ssamjang, salted shrimp and fresh wrapping greens.

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