Suyuk Calculator: How Much Pork and How Long to Simmer It
Suyuk (수육) is Korean boiled pork, sliced and eaten with wraps and kimchi. Plan on 200 g (7 oz) of raw pork per person. Simmer pork front leg (jeonji) for 50 minutes or rear leg (huji) for 40, then let it rest with the heat off for 20 minutes. Pick how many people you're feeding and when you want to eat, and the calculator works out the pork, the aromatics, and when to turn on the stove.
It takes 1 hr 25 min in all. Start at 5:35 PM.
Shopping list
- Pork
- Front leg (jeonji), one 800 g (1.8 lb) piece
- Aromatics
- 1 Korean green onion (or 2–3 scallions), 5 cloves of garlic, 1 tsp whole peppercorns, 1 tbsp doenjang (Korean soybean paste), 1 tsp salt
- Water
- 2 L (about 2 qt)
- Pot
- 5 L (6 qt) or larger
Timeline
Prep and boil the water (15 min)
Pat the pork dry with a paper towel, and bring the water and aromatics to a boil.
Simmer on low (50 min)
Add the pork. When it comes back to a boil, turn the heat down to a gentle simmer.
Rest with the heat off (20 min)
Leave the lid on. If the juices run clear when you poke it with a chopstick, it is done.
- Slice and serve
How much pork per serving
| Servings | Pork | Water | Pot |
|---|---|---|---|
| 2 | 400 g (0.9 lb) | 1.5 L (about 1.5 qt) | 3 L (4 qt) or larger |
| 4 | 800 g (1.8 lb) | 2 L (about 2 qt) | 5 L (6 qt) or larger |
| 6 | 1.2 kg (2.6 lb) | 3 L (about 3 qt) | 7 L (8 qt) or larger |
| 8 | 1.6 kg (3.5 lb) | 3.5 L (about 3.5 qt) | 8 L (9 qt) or larger |
| 10 | 2 kg (4.4 lb) | 4 L (about 4 qt) | 9 L (10 qt) or larger |
How it works
- One serving is 200 g (7 oz) of raw pork. It shrinks by about 30% as it cooks, leaving around 140 g (5 oz) per person. Go with 150 g if there are plenty of sides, or 250 g if the pork is the star.
- Simmering time depends on thickness, not on how much pork you have. With pieces about 3 inches (7–8 cm) thick, the time is the same for 4 servings or 8. A piece over 1 kg won't cook evenly to the center, so it's split into smaller pieces.
- A piece under 400 g (about 1 lb) cooks on the outside before the middle and dries out, so even for one or two people the calculator buys 400 g.
- The aromatics scale with the water, not the pork. The base is 1 Korean green onion, 5 cloves of garlic, 1 tsp whole peppercorns, 1 tbsp doenjang, and 1 tsp salt for 2 L (about 2 qt) of water.
- The times are estimates for a home gas stove. The surest check is a thermometer: the center of the pork should reach 75°C (167°F).
Frequently asked questions
How much pork do I need for 4 people?
For regular portions, 800 g (about 1.8 lb) of raw pork. With lots of sides, 600 g is enough; for big eaters, buy 1 kg (2.2 lb).
If I double the pork, do I simmer it twice as long?
No. As long as the pieces are the same thickness, the time stays the same: 50 minutes for front leg and 40 for rear leg. For a big batch, cut it into several pieces and lay them side by side in one pot. Only the initial boil takes a little longer because there's more water.
Can I cook front leg and rear leg in the same pot?
Yes. Put the front leg in first and add the rear leg 10 minutes later, and they'll finish together. Choose "Half and half" in the calculator to get amounts for each cut.
Does it work for pork belly or neck?
Not yet. I only include cuts I've cooked myself and timed, so other cuts will come as I try them.
Can I cook it the day before?
For chilled naengjeyuk, that's actually better. A night in the fridge firms it up, so it's easier to slice thin. Warm suyuk tastes best cooked right before you eat.
How to pick a cut, slice it thin, and make the dipping sauces is all in the naengjeyuk recipe post.