How to Make Tender Korean Boiled Pork (Suyuk) Without Any Gamey Odor

This classic Korean boiled pork recipe (Suyuk) yields melt-in-your-mouth tender meat with zero gamey odor. Simmered slowly with aromatic vegetables and traditional flavor enhancers, it's a comforting dish traditionally wrapped in fresh lettuce or kimchi.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Course Main Course

Cuisine korean

Servings 3 people

Ingredients

Main:
2 lbs approx. 900g Pork Belly or Pork Shoulder (Samgyeopsal or Apdarisal), cut into large chunks for even boiling
Aromatics & Broth Bases:
8-10 cloves Garlic
1 large Onion halved
3-4 slices Fresh ginger
2-3 stalks Green onions scallions
2 tablespoons Doenjang Korean soybean paste — Crucial for removing pork odor and adding depth
1 cube Japanese Curry Roux e.g., S&B Golden Curry — The ultimate secret weapon to completely eliminate gamey odor and add a rich, savory depth
1 tablespoon Whole black peppercorns
2-3 dried Bay leaves
6-7 cups Water enough to submerge the meat
Serving Suggestions:
Sliced fresh garlic green peppers, ssamjang (Korean seasoned soybean paste), salted fermented shrimp (saeujeot), or fresh kimchi.

Instructions

Step 1:Prep Ingredients
Weighed and prepped all the ingredients. Along with thick chunks of pork belly—the core of the recipe—aromatic ingredients designed to eliminate gamey odors and add deep flavor are neatly arranged. In particular, the doenjang (soybean paste) and Japanese curry roux cubes are prominently placed to emphasize their crucial role in defining the rich flavor of this dish
Step 2: Add Aromatics & Curry
In a large pot, add 6-7 cups of water and bring it to a boil over medium-high heat. Once the water starts boiling, thoroughly dissolve 2 tablespoons of doenjang (soybean paste) into it. Next, add the halved onion, garlic cloves, ginger slices, green onions, whole black peppercorns, bay leaves, and 1 cube of Japanese curry roux into the pot. Let the mixture simmer for about 10 minutes so that the curry melts completely and all the rich, savory flavors infuse into the broth.
Step 3: Boil the Pork
Carefully add the pork chunks into the boiling aromatic broth. Bring the liquid back to a rolling boil over high heat for about 10 minutes (uncovered to let any remaining gamey vapors escape).
Step 4: Simmer to Tender Perfection
Reduce the heat to medium-low, cover the pot with a lid, and let it simmer gently for 40 to 45 minutes. The pork should become fully cooked, tender, and easily pierced with a fork or chopstick.
Step 5: Slice and Serve
Remove the pork from the heat and let it rest for 5 minutes so the juices redistribute. Slice the warm pork into bite-sized thickness using a sharp knife. Serve immediately alongside fresh lettuce wraps, ssamjang, and your favorite kimchi!

Notes

The Curry & Doenjang Secret: Adding soybean paste (doenjang) along with a hidden cube of Japanese curry roux is the ultimate trick to completely neutralize pork odor while imparting a rich, savory umami base into the meat.
Resting is Key: Do not slice the pork immediately after taking it out of the boiling pot. Letting it rest for 5 minutes prevents the juices from spilling out, keeping every slice ultra-moist and intact.
Pork belly is the best choice for this recipe. To make it even more delicious, sear the pork belly beforehand to lock in the juices, resulting in a crispy exterior and tender, juicy interior.

👉 Buy Premium Korean Soybean Paste (Doenjang) Directly on Amazon Now

As an Amazon Associate, I earn from qualifying purchases.

Keyword Authentic Korean Food, Boiled Pork Belly, Korean Pork Recipe, Korean Suyuk, ktaste