How to make Suyuk

Why cooks start here

Suyuk is cooked the way soju tables cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a korean family cook actually puts it on the table.

Suyuk, a beloved Korean dish, often graces soju tables where it is savored for its simplicity and communal spirit. This home-cooked version captures the essence of family gatherings, where the salt is judged by hand and the richness of the fat is celebrated. It’s a dish that invites sharing, embodying the warmth of Korean hospitality without pretense or ceremony. The taste of Suyuk is a harmonious blend of tender boiled pork, subtly enhanced by the briny depth of saeujeot and the fresh bite of chives. A touch of fine sea salt brings it all together, while ssamjang adds a savory kick. Each bite is a comforting reminder of home, best enjoyed in the company of those who appreciate the joys of uncomplicated flavors.