Korean Traditional Boiled Pork (Dwaeji Soo Yook) | 돼지수육

pronounced: dwae-jee soo-yook

What: Boiled pork in soybean paste broth. Eaten in lettuce wraps with rice and other Korean side dishes. A healthier version to pork belly wraps. Very easy to make, and simply delicious.

Taste: Soft boiled pork with hints of soybean paste flavor infused throughout.

How It’s Made: Boil all the ingredients together until it’s soft and tender.

What to Serve it With: Eat it like the usual pork belly wraps Koreans eat (samgyeosal). We typically eat it with red leaf lettuce or butter lettuce, perilla leaf, add some rice in there, the boiled pork, kimchi, and a dab of my Mom’s seasoned gochujang + whatever other side dishes we have on hand.

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Yield: 3-4 as a Side Dish

Author: Sarah Ahn

Korean Traditional Boiled Pork (Dwaeji Soo Yook) | 돼지수육

Healthier alternative to Korean Pork Belly. Simple and easy— we have this often, wrapped in lettuce with some rice, seasoned gochujang (Korean red pepper paste), and other banchans (side dish). It’s damn good and a go-to on simple nights. Beginners can make this.

Prep time: 3 MinCook time: 40 MinTotal time: 43 Min

Ingredients

1 lb pork shoulder, cut into halves (1.5 in thick)
5.5 cup water
2 heaping Tbsp soybean paste (we use the brand Sempio)(66g)
1/2 brown onion
1 Tbsp ginger, roughly chopped
1 tsp dasida(Korean beef stock powder)
Small handful black pepper kernels

Instructions

Submerge pork shoulder in water for 1 hour. This is to remove excess blood from the pork. Drain and rinse pork.
Boil 5.5 cups of water in a large pot. Add in all ingredients to boiling water: 1lb pork, 2 heaping Tbsp soybean paste, 1 Tbsp chopped ginger, 1/2 brown onion, and 1 tsp dasida powder.Reduce heat to medium to medium high (it should be bubbling somewhat aggressively). Cover pot with lid.
Cook for 30 to 40 minutes or until a chopstick is able to pierce through the entire pork easily when done.
Slice pork thinly, and add spoonfuls of the broth/liquid over sliced pork. Enjoy with rice, seasoned gochujang, lettuce, perilla leaves, and other Korean banchan (side dishes).