Sung Si-kyung's Ultra-Simple Miwon Boiled Pork (Suyuk)

Name: Sung Si-kyung's Ultra-Simple Miwon Boiled Pork (Suyuk)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2-3 servings
Ingredients: Pork belly chunk (for Suyuk) 600g; Water 1.5L; Green onion (white part) 1 stalk; Onion 1/2; Garlic cloves 6 cloves; Ginger 1 thumb size

A highly popular, ultra-simple boiled pork (suyuk) recipe introduced by Sung Si-kyung. With no complex ingredients needed, a pinch of Miwon (MSG), salt, and doenjang maximizes the meat's natural savory flavor.

Suyuk (boiled pork) is one of Korea's most cherished feast dishes and an ultimate pairing for Korean spirits. However, home cooks often hesitate to make it because conventional wisdom dictates using complex ingredients like herbal pouches, instant coffee, bay leaves, or long hours of boiling. Sung Si-kyung, a renowned celebrity gourmand in Korea, shattered this stereotype with his revolutionary 'Miwon Ultra-Simple Suyuk' recipe. The genius behind this method lies in ingredient minimalism combined with umami chemistry. A tiny pinch of Miwon (MSG) pairs with the pork's natural inosinic acid to create a profound flavor multiplication. In just 40 minutes, you achieve a deep, rich broth taste that rival hours of slow simmering. Accompanied by a touch of traditional soybean paste, salt, and soju, all gamey odors vanish while highlighting the meat's natural savories. Whether for a quick late-night dinner or a weekend gathering with friends, this foolproof guide delivers succulent, moist, melt-in-your-mouth pork belly every single time.

⏱️ 50m total (Prep 10m / Cook 40m) 📊 Difficulty: Easy 🌶️ Spice: Mild 👥 Yield: 2-3 servings

Glistening sliced boiled pork belly arranged beautifully on a plate

Servings Ingredient Calculator

Default: 2-3 servings (Adjusts quantities automatically)

2 Servings

🥬 Main Ingredients

Pork belly chunk (for Suyuk)600g
Water1.5L
Green onion (white part)1 stalk
Onion1/2
Garlic cloves6 cloves
Ginger1 thumb size

🥣 Sauce & Seasoning

Korean soybean paste (Doenjang)1T
Miwon (MSG)1/2t
Coarse salt1T
Soju100ml

🔄 Ingredient Substitutes & Tips

Original Ingredient	Recommended Substitute	Characteristics & Tips
Pork belly chunk (for Suyuk)	Pork shoulder chunk or Pork front leg	Use 1:1 ratio. Leaner and lighter, but slightly less rich and tender than pork belly.
Korean soybean paste (Doenjang)	Commercial Doenjang or Miso paste	Use 1:1 ratio. Less deep and earthy flavor, producing a slightly sweeter or cleaner taste.
Miwon (MSG)	Beef Dashida or Yondu (Liquid seasoning)	Use 1:1 ratio. Adds a slight broth or soy seasoning note alongside savory umami.
Soju	Cooking wine (Mirin), Sake, or White wine	Use 1:1 ratio. Equally effective at removing odor; Mirin adds a slight sweetness.

📊 Estimated Nutrition (Per Serving)

Calories

450 kcal (1인분 기준)

Sodium

680mg

Fat

36g

Protein

28g

👨‍🍳 Cooking Steps

Cut the pork belly into 2-3 large chunks to fit your pot. Wash the green onion, onion, garlic, and ginger.

💡 Tip: Cutting the meat too small may cause it to lose too much juice and dry out while boiling.

Pour 1.5L of water into a pot. Add green onion, onion, garlic, ginger, 1T doenjang, 1T coarse salt, and 1/2t Miwon. Bring to a boil on high heat.

💡 Tip: Miwon works with the pork's proteins to instantly deliver a deep, slow-simmered umami flavor.

Once the water comes to a rolling boil, add the pork belly and pour in 100ml of soju. Boil uncovered on high heat for 10 minutes.

💡 Tip: You must add the pork to boiling water to seal the juices. Keep the lid open to let gamey odors evaporate with the alcohol.

Cover the pot (fully or slightly ajar) and reduce heat to medium-low. Let it simmer gently for another 30 minutes.

💡 Tip: Keep cooking time under 40 minutes total, otherwise the fat will become mushy and lose its pleasant chewiness.

Turn off the heat, cover the pot completely, and let the pork rest (steam) for 5 minutes.

💡 Tip: Resting allows the concentrated juices in the center to redistribute evenly, making the meat incredibly tender.

Remove the pork from the pot, let it cool slightly, then slice into 0.8cm thick pieces with a sharp knife.

💡 Tip: Slicing immediately while piping hot can cause the meat to fall apart. Let the surface cool slightly for clean cuts.

🌟 Pro Chef Tips

• Serving with salted shrimp (saeujeot) or fresh kimchi (geotjeori) creates an amazing flavor synergy with the enhanced umami of the pork.
• You can strain and skim the fat off the remaining broth to use as a rich base for noodles or pork rice soup.
• Wiping your knife blade with a damp towel between cuts keeps the slice surfaces clean and neat.

⚠️ Avoid Common Pitfalls

❌ Starting with cold water draws out the juices, leaving the meat dry and tasteless. Ensure the water is boiling before adding the pork.
❌ Boiling on high heat the entire time will dry out the broth and make the meat tough and crumbly. Always lower the heat to medium-low.
❌ Boiling longer than 50 minutes makes the fat structure dissolve completely and causes the meat to lose its juicy chewiness.

🧂 Spice & Seasoning Adjustments

• MSG (monosodium glutamate) creates an amplified savory sensation when combined with sodium chloride (salt).
• Enhanced with traditional fermented soybean paste, minimum ingredients produce maximum depth.

🧊 Storage & Reheating

• Unsliced cooked pork chunks wrapped tightly in plastic wrap store well in the fridge for up to 3 days.
• For sliced leftover pork, submerge slightly in leftover broth to prevent drying out.

❓ Frequently Asked Questions

Q. Does Miwon alone really remove the pork's gamey smell?

A. Miwon is for maximizing umami flavor. The gamey smell is successfully eliminated by the timing of placing the meat in boiling water, evaporation of the soju, and the aromatic veggies with doenjang.

Q. How should I store and reheat leftover boiled pork?

A. Store leftover meat in an airtight container in the fridge. Reheat by steaming it for 3-5 minutes or microwaving with a splash of leftover broth to keep it moist.

Q. Can I use other cuts of pork instead of pork belly?

A. Yes! Pork shoulder or front leg (jeonji) work wonderfully if you prefer a leaner, lighter pork dishes. Cooking time remains identical.

Q. Why should pork be added to boiling water instead of cold water?

A. Dropping meat into boiling water immediately sears and coagulates the surface proteins, sealing the delicious juices inside.

Q. Should I discard the broth after boiling the pork?

A. Don't throw it away! Strain the veggies and skim the fat after cooling. It serves as a rich savory stock for pork noodle soups or pork rice soups.

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