In Korea, we make a huge amount of kimchi at the end of the fall or beginning of the winter. It is part of the preparations for winter in Korean culture. So, it is a very common and important event for Korean families. Winter kimchi is stored and enjoyed during the winter, sometimes even until the next spring or summer. We call it “GimJang” (김장) in Korean. All the family, friends, relatives, and/or neighbors gather together and make kimchi together. At the end of a hard day laboring to make kimchi, they love to try their fresh kimchi with boiled pork. Not only is it tasty, but it is also a very happy moment to enjoy the delicious food with loved ones.
My parents have traveled from Korea to stay with us in America to help us with our new baby. My mom makes the best kimchi ever and I always hunger for her kimchi. A few days ago, my mom made a big batch of winter kimchi for me. So I cooked a pork dish called “suyuk” to eat with her kimchi. We enjoyed it very much. Fresh kimchi with tender pork tastes heavenly. hehe… I am very happy and excited to share this recipe with you. If you make new kimchi, please try this someday. Of course, you can eat the pork with old kimchi too.
Yield: 4 Servings
Short Korean Lesson
- NunSaRam (눈사람) = Snowman
- NunSsaUm (눈싸움) = Snow Fighting
Video Instructions
Main Ingredients
Directions
Obtain 2 lb of pork. Normally, people like to use a fatty cut of pork for this dish, such as the pork belly or neck. However, I used very lean meat for mine today. The choice is up to you.
Obtain 1 medium sized onion (cut in half), 2 Green Onions, 12 garlic cloves, 1 Tbsp worth of fresh ginger, 1 Tbsp soybean paste, 1 dried hot pepper, and ½ tsp of black peppercorns. These ingredients give the meat a really good flavor.
Add the pork, 6 cups of water, and the rest of the ingredients in a large pot. Cook it on medium.
Once it starts to boil, cook for about 1 hour, or until the pork is completely cooked.
Occasionally remove the foam from the surface of the broth for better flavor.
When the pork is done cooking, remove the meat from the broth. Discard the other ingredients from the broth.
Slice the cooked pork thinly while it is still hot. You can cut it into bite-sized pieces.
Find or make some unfermented kimchi to eat with the pork.
Serve the hot meat with fresh kimchi. To eat, wrap a piece of pork with some kimchi. It is very delicious. Try it someday. 🙂
Wow, he looks just like your older son. How about some images of your parents and husband. Maybe your mother in law also. The only ones I remember seeing were shots of her holding the baby but not her face. Don’t be shy.
hi SL,
hehe.. They don’t want to be on the internet…. and I respect it.. so I try not to add them in my video.. thanks for suggestion though.
dear earis, congratulation for your new baby boy!i wish you more luck with your family! may GOD always be with you always!
congratulations Aerial on your new family member. I was wondering if you could make kongnamul bap with gogi and kimchi. My mom used to make it for me and I would love to make it for my children.
Thx
hi Kyunga,
Thanks ^^ I will add it to my list. 🙂
Oh wow!!
I remember how my entire family used to gather at my grandparents’ place for winter kimchi time… Back then, us kids weren’t allowed in the front yard (마당??) while our moms worked. They would spend nearly half the day making kimchi… The dinner was always the best part with pork! And yes, I definitely agree with what you say about the cut of pork. Most of us didn’t like the fatty part, but our youngest cousin always loved it ^^;;;
And I used to help my dad dig so that we could bury the vats…
^_^
As always, thank you for the recipe and congrats!!
hi YeonJi,
You had a great child memory about 김장 day..awesome. I enjoyed reading it. thanks for sharing. ^^
congrats!! bb is absolutely adorable!!! i am so happy for u and yr family. tks for sharing.
Made this tonight! We ate the pork from bowls and soaking in some of the broth because it tasted so amazing! Aeri, can you explain what su yuk means? Thanks~
hi glacier,
su yuk.. each letters came from Chinese letters.. Su means.. water.. Yuk means.. meat.. so suyuk means.. meat that was boiled in the water like this recipe.. thanks ^^
Do you throw the broth away, or use it for a soup?
hi jennifer,
You can use the broth for your soup base.. like.. kimchi jjigae.. soy bean paste soup..etc.. they taste very good.. thanks
I am wondering whether you ever use a pressure cooker, or if they are commonly used in Korea. If you have any recipes using a pressure cooker I would be interested in knowing them. Thank you for all the great recipes and knowledge you share with us via the world-wide-web! 🙂
hi Tara.
Pressure cooker is a common way to make cooked rice in Korea.. you can steam potato.. sweet potato.. sweet corns also with it.. You can use cook chicken.. or galbi jjim also.. thanks
Hi Aeri. The kimchi looks so delicious! Kimchi and pork is so foodgasmic. Kimchi tastes best in the winter time. In the hot summer days, no matter how it is made and stored, kimchi just doesn’t seem to have that same flavor as it does during the cold winter months. Is there any special care required to get that same winter taste?
In korea.. we use kimchi refrigerator to only keep kimchi.. it has the right temperature for all year around to keep the best kimchi..
Hi aeris! I really love your recipes and enjoy watching your videos. Wish i can cook like you. 🙁 I also love reding the bible verses and even learn some korean languages. 😀
Hi Lea,
Thanks for your sweet comment. I believe that everybody can cook well, if we love cooking and practicing it again and again. 🙂 Hope to see you more often here. hehe