🇰🇷 South Korea · Food
Su Yuk
By eatmundo · July 12, 2026
This is a succulent and healthy Korean boiled pork dish, known for its melt-in-the-mouth texture. It is often enjoyed wrapped in lettuce leaves with various spicy sauces.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 500g of pork belly into three large, manageable slabs.
- 2
In a large pot, add 1.5 liters of water, 6 cloves of garlic, 20g of sliced ginger, and 1 onion.
- 3
Add 2 tbsp of soybean paste to the water; this helps remove any gamey odors from the meat.
- 4
Bring to a boil, then submerge the pork slabs and lower the heat to a medium simmer.
- 5
Cover the pot and cook for 45 to 50 minutes until the meat is perfectly tender and fully opaque.
- 6
Test for doneness by piercing the thickest part with a chopstick; it should glide through effortlessly.
- 7
Remove the meat, let it rest for 5 minutes, then slice thinly against the grain for maximum tenderness.
- 8
Arrange on a platter and serve warm with kimchi, lettuce leaves, and sliced garlic.
Frequently Asked Questions
Which cut of pork is best for Su Yuk?+
Use a whole slab of skin-on pork belly to ensure the meat stays succulent and the fat renders into a buttery texture.
How long should I boil the pork belly?+
Simmer the pork for 45 to 60 minutes until a chopstick pierces the thickest part of the meat without resistance.
How can I get rid of the pork's gamey smell?+
Add generous slices of ginger, whole garlic cloves, and a splash of soy sauce or doenjang to the boiling water to neutralize any strong odors.
What is the best way to slice the meat after cooking?+
Let the pork rest for 5-10 minutes, then use a very sharp knife to cut thin, uniform slices across the grain to ensure they don't fall apart.
Mundo Match
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