๐Ÿฅฉ Seared Korean Boiled Pork (Suyuk) with Spicy Ramyeon Powder — Easy Korean Suyuk

Sliced suyuk with a browned surface, served with napa cabbage kimchi, ssamjang, and sliced green onions; Korean stainless-steel chopsticks lie beside the plate.

This Korean boiled pork dish, known as suyuk, uses pork belly, shoulder, or front leg seared until golden on the outside and gently simmered in water seasoned with spicy ramyeon powder. Instead of preparing several aromatics such as Korean large green onion (daepa), garlic, and ginger, this recipe uses spicy ramyeon powder as a convenient seasoning for the pork.

First, sear the pork until the surface is lightly browned and aromatic, then pour in water and dissolve the ramyeon seasoning powder before simmering. As the pork cooks, the salty, spicy, and savory seasoning flavors the meat, so you can serve a simple platter of suyuk without making a separate dipping sauce.

You can use pork belly, shoulder, or front leg cuts. Since the time needed for the meat to become tender depends on the cut and thickness, start checking its texture from the 40-minute mark.

Flavor from Browning and Spicy Ramyeon Powder

The first key point is searing the pork surface before simmering.

Searing the pork until all sides turn golden brown adds a roasted aroma. Simmering it after browning keeps the flavor from tasting flat compared with simply simmering the pork without browning.

The second key point is using spicy ramyeon powder as the main seasoning.

The blend and saltiness vary by product, so start with 1 packet and adjust only after tasting. The powder adds salty, spicy, savory, and aromatic seasoning to the cooking liquid without needing a separate seasoning mixture.

⏱ At a Glance

  • Servings: 2–3 servings
  • Estimated Cooking Time: About 10 min prep + about 5 min searing + start checking tenderness from 40 min of simmering (may take 50+ min depending on thickness and cut)
  • Difficulty: Easy
  • Utensils: Deep pot, tongs, paper towels, chopsticks, knife, cutting board
  • Flavor: Tender suyuk with a roasted aroma and the salty, spicy, savory seasoning of ramyeon powder
  • Additional Prep: None; only prepare napa cabbage kimchi and ssamjang for serving
  • Measures: 1 tbsp = 15 ml, 1 tsp = 5 ml. Ingredients are measured in g/ml where applicable. Ramyeon powder is measured by packet because packet weight varies by product.

๐Ÿ›’ Ingredients

Main Ingredients

  • Pork for suyuk (pork belly, shoulder, or front leg): 600 g after trimming, kept in a large block
  • Spicy ramyeon seasoning powder: 1–2 packets (powder only; no noodles)
  • Water: 1000–1100 ml, enough to submerge the pork

Optional Ingredients

  • Traditional doenjang (Korean fermented soybean paste): 15 g (about 1 tbsp), for a little more savory depth
  • Cheongyang chili pepper: 8 g (about 1 pepper), sliced diagonally, for extra heat
  • Korean large green onion (daepa) or scallions (jjokpa): 40 g, thinly sliced for serving

Side Dishes & Serving

  • Napa cabbage kimchi: Well-fermented, to taste
  • Ssamjang: As needed
  • Sliced garlic or chili peppers: Optional, to taste

๐Ÿ‘ฉ‍๐Ÿณ How to Make Spicy Ramyeon Powder Suyuk

1. Prepare the pork

Gently pat 600 g of pork with paper towels to dry the surface.

If the block is very thick, divide it into large pieces that fit comfortably in the pot, but avoid cutting it into small pieces because they can lose moisture more quickly while simmering.

2. Sear the pork until golden

Preheat a deep pot over medium-high heat and add the pork.

For fatty cuts such as pork belly, the meat can render enough fat that extra cooking oil is unnecessary. This no-oil note applies only to cuts with enough fat; with leaner cuts, watch the bottom of the pot closely so the surface does not scorch.

Turn the pork with tongs and sear all sides for about 5 minutes, until the surface is evenly browned. The goal is to add a roasted aroma, not to cook the meat through.

3. Add water and ramyeon powder, then simmer

Pour 1000–1100 ml of water into the pot, adjusting the amount so the pork is submerged.

Add 1 packet of spicy ramyeon seasoning powder and stir to dissolve. If using traditional doenjang, add 15 g now. If using Cheongyang chili pepper, add 8 g, sliced diagonally, at the same time.

Bring to a boil, then reduce the heat to medium-low, cover, and simmer. Turn the pork 1–2 times so all sides stay in contact with the seasoned cooking liquid.

If you want a stronger seasoning, taste the cooking liquid midway and add a little more ramyeon powder as needed.

4. Start checking tenderness at 40 minutes

After about 40 minutes, insert a chopstick into the thickest part of the pork.

If it slides in with little resistance and the meat is as tender as you want, remove the pork. If it is still firm, cover and continue simmering. Lean cuts such as front leg, or especially thick blocks, may need 50 minutes or longer.

Use the chopstick test to judge tenderness, and make sure the thickest center is fully cooked before serving.

5. Rest briefly and slice

Transfer the cooked pork to a plate and let it rest for a few minutes before slicing.

Slice against the grain into 0.7–1 cm thick pieces and arrange them on a platter.

Serve with 40 g thinly sliced daepa or jjokpa, well-fermented napa cabbage kimchi, and ssamjang.

๐Ÿ’ก Ajumma's Tips

Brown the surface without scorching it.

You only need enough browning to add a roasted aroma. Burnt spots can leave a bitter taste after the pork is simmered.

If you use doenjang, adjust the ramyeon powder more carefully.

When adding 15 g traditional doenjang, start with 1 packet of ramyeon powder and taste before adding more. Both season the cooking liquid, so adding the second packet automatically can make the result stronger than intended.

Rest the pork briefly before slicing.

A short rest makes the block easier to slice neatly. Keeping the slices around 0.7–1 cm thick gives suyuk a substantial, easy-to-eat texture.

๐Ÿฅฌ Serve with Napa Cabbage Kimchi and Ssamjang

Suyuk pairs simply with well-fermented napa cabbage kimchi and ssamjang. A little kimchi or ssamjang adds salty and tangy contrast to the savory pork.

Thinly sliced daepa or jjokpa adds a fresh finish. Suyuk, kimchi, and ssamjang are enough for a simple meal.

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