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  • Author: Seonkyoung Longest


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For Suyuk (Pork cooked in flavored water)

  • 2 lb. Pork belly, 2″ to 3″ thick, skin on/off
  • 6 cups cold water, enough to cover pork belly
  • 10 cloves garlic, smashed
  • 4 of 1/4” thin ginger slices
  • 1/2 onion, quartered
  • 1 tsp. salt
  • 1 Tbs. Black pepper corn
  • 1/2 cup rice wine

Must Bossam Assembling Side Dishes

  • Bossam radish kimchi (Click here for the recipe)
    [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/11/radish-kimchi-200.png”][/url]
  • Salted shrimp dipping sauce, Saewoo-Jeot Jang (Click here for the recipe)
    [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/11/Screen-Shot-2014-11-07-at-8.59.18-AM.png”][/url]
  • Ssam Jang (Korean spicy bean paste dipping sauce)

Optional Bossam Assembling Side Dishes

  • 1/4 Napa cabbage, salted with 1/4 cup kosher or flake sea salt for an hour, rinse throughly and drained (Click here for the recipe)
    [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/11/Screen-Shot-2014-11-07-at-1.27.02-PM-copy200.png”][/url]
  • Kimchi (Click here for the Recipe)
    [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/11/Screen-Shot-2014-11-07-at-9.00.21-AM.png”][/url]
  • Green lettuce leaves (for warp)
  • Wild sesame leaves (for warp)
  • Fresh wide rice noodle(for wrap)
    [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/11/Screen-Shot-2014-11-07-at-9.00.17-AM.png”][/url]
  • Chive Salad (Click here for the recipe)
    [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/11/chive-salad200.png”][/url]
  • Sliced garlic
  • Sliced chili
  • Cucumber sticks
  • Carrot sticks
    [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/11/Screen-Shot-2014-11-07-at-9.00.37-AM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/11/Screen-Shot-2014-11-07-at-9.00.44-AM.png”][/url]


Suyuk (Pork cooked in flavored water)

  1. Add all ingredients in a large pot; bring it to boil. Reduce heat to medium and simmer for 40 minutes. Make sure don’t over cook pork belly for juicy and tender Suyuk!
    [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/11/Screen-Shot-2014-11-07-at-8.38.47-AM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/11/Screen-Shot-2014-11-07-at-8.38.52-AM.png”][/url]
  2. Remove pork belly from cooking broth. Let it rest for 10 minutes before cut/serve. Until here is traditional Suyuk cooking precess, if you want go farther with me, keep read next!
    [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/11/Screen-Shot-2014-11-07-at-8.55.40-AM.png”][/url]
  3. Heat a large skillet and over high heat. when pan is screaming hot, add Suyuk; sear 2 sides, quick as possible but nice golden brown.
    [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/11/Screen-Shot-2014-11-07-at-8.57.45-AM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/11/Screen-Shot-2014-11-07-at-8.58.36-AM.png”][/url]
  4. Let it rest for 10 minutes before cut/serve. Cut thin or thick slices for your prefer right before serve. Serve warm with your choice of side dishes down below.
    [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/11/Screen-Shot-2014-11-07-at-9.03.25-AM.png”][/url]

How to Serve

  1. Serve bossam with boiled and sliced meat, 2 sauces, radish bossam kimchi and one or a couple of wrapping options. Try different warping options and vegetables to find your best combination and make your own! Have fun in your kitchen!
    [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/11/Screen-Shot-2014-11-07-at-9.04.16-AM.png”][/url]


If your meat is thiner than 2”, shorten the cooking time 10 minutes per 1/2”.