As kimjang (Korean communal kimchi-making) season arrives, this recipe recalls family gatherings where steaming suyuk (boiled pork) was shared with freshly made kimchi. Instead of thick cuts, the dish uses chewy, richly flavored hangjeongsal (pork jowl/neck fat) which stays tender when boiled and offers a clean bite. The key is a zesty garlic sauce made from minced garlic and onion mixed with cooking essence (YeonDuSoon), vinegar, and allulose for brightness. For convenience the recipe uses a ready-made Sempio “Saemi Kitchen” suyuk-bossam sauce: simmer 500g hangjeongsal in 1 L water with one 100g sauce packet, then simmer one hour, cool slightly and slice. Serve with the garlic sauce (or substitute sugar/oligosaccharide if allulose isn’t available). The article emphasizes nostalgic kimjang memories and an easy, flavorful weeknight dish — full recipe on the Saemi Kitchen site.
