Time: 15 minutes
Cook time: 1 hour
Total time: 1 hr, 15 minutes
Serves: 3-4 people
-2 lbs pork belly
-8 cups cold water
-10 cloves garlic, smashed
-4 pieces of thin ginger slices
-1/2 onion, quartered
-1 tsp salt
-1 tbsp black pepper corn
-1/2 cup rice wine or rice wine vinegar
-2 tbsp instant coffee (your choice of flavor)
-2 tbsp korean soy bean paste (doenjang)
-2 tbsp soy sauce
Add all the ingredients in a large pot; bring it to a boil. Reduce heat to medium and simmer for 40 minutes. Make sure you don't overcook pork belly, make sure its still juicy and tender.
Remove pork belly from cooking broth. Let it rest for 10 minutes before cutting and serving. This process is how you traditionally make suyuk; you can stop here, cut and serve. This is more of what Yoongi ate.
If you want to elevate your pork or suyuk, heat a large skillet over high heat. When the pan is sizzling hot, add the suyuk. Sear on both sides quickly and remove from heat when it's a nice golden brown.
Let it rest for 10 minutes before serving. Cut thin or thick slices based on your preference right before serving. Serve with radish kimchi, chive salad and one or a couple wrapping options like lettuce, cabbage, sesame oil, soy sauce and a variety of fresh veggies like carrots (cut into matchsticks), cucumbers, garlic and rice. Enjoy!