Moist Hangjeongsal Suyuk (Boiled Pork Jowl Slices) in 15 Minutes
A special dish of pork jowl steamed moist without water in 15 minutes over large green onion and garlic.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Instead of boiling in water, this pork jowl is steamed low-moisture over aromatic vegetables, turning out tender, moist, and free of any gamey smell. Because pork jowl is thin, it cooks quickly in around 15 minutes. Paired with sweet and spicy seasoned salted fermented shrimp, it makes a clean, delicious accompaniment to drinks.
- Servings
- 3–4 servings
- Cook time
- 15 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Pork jowl700 g
- Large green onion (daepa)3 stalks (green parts)
- Peeled garlic (or or 1 onion)10 cloves
- Whole black peppercorns1 tbsp
- Soju1/4 cup
- Salta little
Seasoned salted fermented shrimp
- Onion1/4
- Cheongyang chili pepper (hot green chili)2
- Peeled garlic3 cloves
- Salted fermented shrimp (saeujeot)2 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Green plum syrup (maesil-cheong)3 tbsp
- Mirin (cooking rice wine)2 tbsp
- Toasted sesame seeds1 tbsp
- You can also use onion, bay leaves, or doenjang as aromatics for steaming the suyuk.
Steps
Prepare the ingredients
Prepare the pork jowl and aromatics.
That means large green onion (daepa), garlic, whole black peppercorns, and soju.
You can also use onion, bay leaves, or doenjang (Korean soybean paste) as aromatics for steaming the suyuk.
Cut the large green onion into large pieces and thinly slice the peeled garlic.
Steam the suyuk
Spread some of the aromatics across the bottom of the pot, place the meat on top, and scatter about two pinches of salt over it.
Repeat by covering with more aromatics and layering again.
If you have a large amount of meat, just repeat this layering process.
Pour the soju over everything at the very end.
Cover with a lid and cook over medium-low heat for around 15 minutes.
Because pork jowl is thinner than other cuts of meat, check on it once 10 minutes have passed as it cooks.
Slice the suyuk
Let the steam subside a bit, then slice thinly.
You can slice the pork jowl against the grain to enjoy it tender, or slice it with the grain for a chewier texture.
Make seasoned salted fermented shrimp
Finely chop 2 tbsp salted fermented shrimp (saeujeot), 1/4 onion, 2 Cheongyang chili peppers, and 3 cloves peeled garlic into similar sizes.
Add 2 tbsp gochugaru (Korean chili flakes), 3 tbsp green plum syrup (maesil-cheong), 2 tbsp mirin, and 1 tbsp toasted sesame seeds, then mix together to make the seasoned salted fermented shrimp to serve with the suyuk.
Finish
The hangjeongsal suyuk is complete.
It looks soft and tender even at a glance.
Instead of boiling in water, steaming it over aromatics leaves it fragrant and moist with no gamey smell, making it easy for children and the elderly to eat.
Top each bite with a little seasoned salted fermented shrimp and the rich, savory flavor bursts.
After enjoying it like bossam, adding the meat to store-bought gomtang makes a wonderful, hearty bowl of gukbap.
Ppunwife's tips
- Because pork jowl is thinner than other cuts of meat, check on it once 10 minutes have passed as it cooks.
- You can slice the pork jowl against the grain to enjoy it tender, or slice it with the grain for a chewier texture.
FAQ
How should I manage the cooking time and heat for pork jowl?
Cover with a lid and cook over medium-low heat for around 15 minutes; because the meat is thin, it is best to check how well it is cooked once 10 minutes have passed.
Is there a trick to slicing pork jowl depending on the texture I want?
If you want a tender texture, slice against the grain; if you want to bring out a chewy texture, slice with the grain.
Can I add ingredients other than green onion and garlic?
You can also add onion, bay leaves, or doenjang to suit your preference.
How can I use any leftover suyuk?
You can add the meat to store-bought gomtang and enjoy it as a hearty gukbap-style soup.
