Sun-yuk, a beloved Korean dish, features tender, marinated pork belly braised to perfection. Here’s a concise guide to making it:
Ingredients: 500g pork belly, sliced 1cm thick; 4 tbsp soy sauce; 3 tbsp sugar; 2 tbsp rice wine; 2 tbsp sesame oil; 1 pear (grated); 4 garlic cloves (minced); 1 tsp black pepper; 1 onion (sliced); green onions for garnish.
Steps:
1. Marinate: Mix soy sauce, sugar, rice wine, sesame oil, grated pear, garlic, and pepper. Coat pork belly and refrigerate for 1–2 hours (or overnight for deeper flavor).
2. Sear: Heat a pan over medium heat. Sear marinated pork until lightly browned on both sides.
3. Braise: Add sliced onion and 1 cup water. Simmer, covered, for 30–40 minutes, until pork is tender and sauce thickens. Stir occasionally to prevent burning.
4. Finish: Adjust seasoning if needed. Garnish with chopped green onions.
Serving: Enjoy hot with steamed rice or fresh lettuce wraps for a balanced meal. The dish’s sweetness from pear and savory soy creates a harmonious taste, while the braising ensures melt-in-your-mouth texture.
For variation, add carrots or potatoes during braising. Sun-yuk is best enjoyed fresh but can be refrigerated for 2–3 days, with flavors deepening over time. A comforting staple, it embodies Korean cuisine’s love for bold, comforting flavors.
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