How to Make Authentic Boiled Pork the Korean Way

As a busy working mom, finding time to prepare home-cooked meals during the week can be a real challenge. But ever since my grandmother first made her signature Boiled Pork for me as a little girl, the comforting flavors of the poached meat swimming in a light soy broth have held a special place in my heart.

So when tasked with developing recipes for Food and Meal, I knew I wanted to share my Nani’s timeless dish. Though simple with few ingredients, Boiled Pork encapsulates the warmth of family to me. As the aromatic spices infuse the tender chunks of meat, I’m filled with nostalgia for my grandmother’s cozy little kitchen. I remember eagerly gathering around the table, mouths watering in anticipation to soak up every last drop of the savory broth with a bowl of fluffy white rice.

With hectic work and kids’ activity schedules, making wholesome dinners can slip down the priority list. But this easy Boiled Pork recipe helps me bring a taste of tradition and love to my family, even on busy weeknights. As soon as the mellow ginger and garlic scent hits the air, I feel my shoulders relax as I’m transported back to Nani’s side by the stove. I hope this dish can comfort your family as well – head over to for my simple, heartwarming take on Boiled Pork.

Boiled Pork
A glimpse of perfectly roasted boiled pork, korean style.

Boiled Pork Korean Recipe

How To Make Authentic Boiled Pork The Korean Way 1


Dive into the authentic flavors of the Boiled Pork Korean Recipe, with a twist that's both aromatic and flavorful. Oven roasting meets traditional Korean boiling in a dance of culinary artistry. Enjoyed the journey? Don't forget to share this recipe and subscribe to our blog for more delightful culinary adventures.
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Course: Main dishes
Cuisine: Korea
Keyword: Boiled Pork
CookingStyle: Braising
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 7 people
Calories: 336kcal
Author: Nazia Cooks
Cost: $20
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How To Make Authentic Boiled Pork The Korean Way 4
Dutch oven If you want your stew to be more tender, you can use a Dutch Oven and cook it over medium or low heat.


  • 8 cups water
  • 1 pound pork belly
  • 1 ounce fresh ginger, cut into slices
  • 12 whole leaves napa cabbage
  • Seasoned Radish Strips (with saengchae sauce)
  • Korean fermented, salted shrimp (saeujeot)
  • Lettuce Wrap Sauce


  • To make the pork, bring a large stockpot of water to a boil over high heat.
  • Add the pork belly and ginger, reduce the heat, cover, and simmer for 1 hour. Remove from the heat and let the pork belly cool in the liquid for about 10 minutes.
  • Remove the pork belly to a carving board and slice it in thirds lengthwise, and then cut each piece into slices that are 1⁄4 inch thick.
  • Discard the cooking liquid and rinse out the pot. Fill the pot about halfway with water and bring to a boil.
  • Add the cabbage leaves and parboil for about 1 minute and then dunk into very cold water. Drain and then slice the cabbage leaves into small pieces.
  • Serve the pork belly slices with the cabbage leaves, seasoned radish, tiny fermented shrimp, and lettuce wrap sauce.



STORING TIP: Save some of the liquid you used to boil the pork if there’s any chance you’ll have leftovers. You can reheat the pork in the liquid the next time you want to eat it.
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Calories: 336kcal | Protein: 6g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 47mg | Sodium: 34mg | Potassium: 120mg | Vitamin A: 6IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 0.3mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Oven-Roasted Boiled Pork Korean Recipe

To elevate the traditional recipe, begin by giving the pork a preliminary boil, reducing boiling time by half. Simultaneously, preheat your oven to 375°F (190°C). After the initial boil, rest the pork and prepare a paste with traditional Korean spices, seasonings, and oil. Rub the pork with this flavorful paste. Set the seasoned pork in a roasting pan, adding half a cup of the boiling liquid for moisture. Roast in the preheated oven until achieving a golden-brown exterior. After resting, slice the succulent pork, serving it with your preferred Korean sides and sauces. This nuanced approach ensures a perfect balance of tenderness and flavor in every bite.

Cooking Tips for Boiled Pork Korean Recipe

Boiled Pork
Raw ingredients laid out – the beginning of a flavorful journey.

hen selecting the pork, opt for well-marbled cuts with a nice ratio of fat to meat, as this will ensure tender and flavorful results. I prefer shoulder or belly, but feel free to use your favorite cut. Just be sure to trim off any excess fat or sinew. Then cut the pork into bite-sized pieces for even cooking.

Browning the meat before simmering is my secret step for locking in a rich, caramelized flavor. I’ll stir fry the pork in a bit of oil over high heat until nicely browned. This extra effort makes all the difference in the final dish!

Once simmering, keep the temperature gentle and cook low and slow. The long, gentle cook time allows the pork to become fall-apart tender while infusing the broth with its essence. I’ll often cook my Boiled Pork for a good 2 hours, until the meat shreds at the slightest poke from my chopsticks.

I encourage you to make this soul-warming dish your own by experimenting with different aromatics. Try swapping ginger and garlic for lemongrass, shallots or chilies. Play around with warming spices like star anise, cinnamon and fennel. With this versatile base, you may find a new family favorite!

Serving suggestions

Boiled Pork
A close-up: the golden-brown crust of the oven-roasted pork.

Serve your perfectly boiled pork with a variety of delectable options. Try pairing it with classic sides like Spinach Quiche or a refreshing Kohlrabi Salad for a delightful contrast. For a fusion twist, opt for Steak Teriyaki or Yakimiso Ramen, allowing the rich flavors to complement each other. If you crave more traditional choices, go for Sui-Gyoza Soup or Sorsogon Baluko, offering a comforting experience. Elevate your dining with Vegetable Maki or Masbate Bulalo for a truly satisfying meal. Explore these diverse serving suggestions to create a memorable dining experience with your boiled pork centerpiece.

Frequently Asked Questions (FAQs) about Boiled Pork Korean Recipe

Boiled Pork
Guests’ delight: their first bite into the deliciously roasted boiled pork.
  • What is the best cut of pork to use for this recipe?For boiled pork in Korean recipes, the pork belly (samgyeopsal) or pork shoulder (moksal) are most commonly used. They offer a balance of meat and fat, resulting in tender and juicy outcomes.
  • How can I ensure the pork remains tender and doesn’t become tough?Slow and steady cooking is the key! Ensure you’re boiling the pork on low to medium heat to retain its tenderness. Overcooking or high heat can make the pork tough.
  • Can I use this boiled pork in other dishes?Absolutely! Once boiled, the pork can be used in various dishes like stir-fries, salads, sandwiches, or even spring rolls. It’s versatile and flavorful.
  • I don’t have all the traditional ingredients. Can I still make this dish? Of course! While traditional ingredients offer a unique flavor, you can substitute or omit based on availability. The essence of the dish lies in the method and the tender, flavorful pork.
  • Is it okay to refrigerate the leftover boiled pork?Yes, you can refrigerate the boiled pork. Store it in an airtight container. Before re-serving, consider pan-searing the slices to rejuvenate the flavors and texture.
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To conclude this blog post on boiled pork recipes, I would like to summarize the key points. First, when choosing pork for boiling, select cuts with more fat for tenderness, like shoulder or leg. Make sure to brine the meat before cooking to infuse flavor and retain moisture. The cooking time will vary depending on the size of the cuts, but plan for at least 90 minutes to allow the collagen to break down properly. Test doneness with a meat thermometer, removing the pork at an internal temperature of 190-200°F for fall-apart tender meat.

When serving, go beyond just the pork by including flavorful side dishes like rice, noodles, or steamed vegetables to complement the boiled meat. I recommend serving it with a sauce on the side, such as a chili garlic paste or soy sauce-based dipping sauce. This allows guests to control the flavor profile to their personal tastes.

Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.
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