[Taste of Hansik] Enjoy suyuk at home with this simple recipe

Not all quality homemade meals have to be made entirely from scratch. To enjoy Korean cuisine at home with minimal time investment, a variety of pre-prepared food packages will come in handy.

In collaboration with chef Jason Oh of Seoul-based Nam Yeong Chicken, Korea JoongAng Daily will feature three recipes in the coming weeks for simple dishes that only require a few store-bought products.

Most Koreans do suyuk, or stewed pork, with pork belly for the greatest tenderness with its layers of pork fat. But to create more texture, a portion of gabrisalor pork loin, should do the trick.

Making suyuk is simple, as it is basically a piece of boiled pork that has been sliced. To add more flavor and remove any unpleasant smell from the pork, some local chefs in Korea boil the meat in beef broth. But because beef broth takes hours or even days to prepare, store-bought beef broth, usually called gomtangcan easily be replaced at home to reduce cooking time.

Koreans usually eat the boiled pork with freshly made kimchi or salted oysters. It is easy to do sat (food wrapped in lettuce or seaweed) with the meat at home, as long as there is lettuce, kkaennip (perilla leaves) or other leafy greens.

Ssamjangwhich is the sauce (jang) eaten with ssam, is also easily found in any supermarket. To add more flavor and texture, you can add onions and piogo beoseot (shitake mushrooms).

Adding chopped garlic also gives a nice splash of extra flavor.

Ingredients: 400 grams of gabrisal (pork loin), sachet of gomtang (beef broth, commercial), 10 grams of salt, 150 grams of ssamjang (commercial sauce), two pyogo beoseot (shiitake mushrooms), an onion, a tablespoon sesame oil, one tablespoon cooking oil, one tablespoon corn syrup

Optional: lettuce or other leafy greens, salted oysters, garlic


Pour the store-bought beef broth into a saucepan and add a pinch of salt.

Add the pork loin to the broth and bring to a boil. As soon as the broth begins to boil, lower the heat. Boil for 20 minutes.

While the pork cooks, mince the onion and shiitake mushrooms.

Sauté the onion and shiitake mushrooms in a heated skillet coated with cooking oil and sesame oil.

When the onion browns, add the ssamjang and corn syrup to make a sauce.

After 20 minutes, take the pork out and cut it into slices.

Put the pork on a plate with the ssamjang sauce. Eat with salted oysters or lettuce as desired.

BY LEE SUN-MIN [lee.sunmin@joongang.co.kr]