Suyuk
Serves 1
Directions
- 1Spread doenjang generously on the meat.
- 2Place onions and green onions in a pressure cooker.
- 3Add the meat, half a cup of soju, apples, and whole garlic cloves.
- 4Close the lid and pressure cook over medium heat for 30 minutes; a regular pot takes 1 hour.
- 5After about 20 minutes, when the broth starts to come out, close the lid again for 10 minutes, then turn off the heat and let it sit for 5 minutes.
- 6Boil down the remaining doenjang broth and mix with sesame oil, hot pepper, and garlic to make the sauce.
Ingredients
- 1.5 kg Pork Belly
- 3 stalks Green Onions
- 2 units Onions
- 2 units Small Apples
- 10 ~15 Whole Garlic Cloves
- Powdered Broth
- Doenjang
- 2 units Cheongyang Chili Peppers
- 0.5 spoon Minced Garlic
- 1 circles Sesame Oil
- 0.5 spoon Salted Shrimp
- 0.5 cup Soju
Equipment
Pressure cooker or pot
Tips
- It is important to create self-pressure inside the pot by making vegetable juice.
- If you boil meat in water, the broth and moisture in the meat are lost.
- Waterless Suyuk loses less broth and moisture and catches the bad smell because it is steamed with vegetable juice.
- If the meat is as soft and chewy as jelly, you don't need to say anything.
- After steaming the meat, the broth remains ambiguous, so I tried making a sauce, which eliminates the greasy suyuk that can be greasy if you eat it.
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