🇰🇷 South Korea · Food
Coffee-Infused Suyuk
By eatmundo · August 3, 2026
🇰🇷 KRA refined version of traditional boiled pork belly, infused with coffee and aromatics to eliminate any gaminess. The result is succulent, melt-in-the-mouth slices served with crisp cabbage wraps.
Ingredients
check them off as you prepareHow to Make It
- 1
Place 600g pork belly in a large pot with 2 liters of water.
- 2
Add the onion, ginger, leeks, and garlic cloves to the water to build the aromatic base.
- 3
Stir in 3 tablespoons of soybean paste and 1 teaspoon of coffee grounds to infuse the broth.
- 4
Bring the liquid to a rolling boil over high heat, then reduce to a gentle simmer for 40 minutes.
- 5
Check for doneness by piercing the meat with a chopstick; if it slides through easily, it is ready.
- 6
Remove the meat from the pot and let it rest on a cutting board for 10 minutes to lock in juices.
- 7
Slice the pork into 5mm thick pieces using a sharp knife.
- 8
Arrange beautifully on a platter and serve immediately while warm.
Frequently Asked Questions
Why add coffee to the boiling water?+
Coffee helps neutralize the strong scent of the pork and imparts a subtle, earthy richness.
Can I use pork shoulder instead?+
Yes, but it will be leaner and requires shorter cooking time to prevent becoming tough.
How do I know when the pork is perfectly cooked?+
The meat should be tender enough to yield easily when pressed but not falling apart into mush.
What should I serve with this?+
Serve with fresh salted Napa cabbage leaves, ssamjang sauce, and spicy radish kimchi.
