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Suyuk (boiled pork) is usually a hands-on, ingredient-heavy project. Onions, green onions, doenjang (fermented soybean paste), ginger, bay leaves, whole peppercorns — even a splash of soju (Korean distilled spirit). Just prepping all of that takes ages. After you painstakingly simmer it, you’ll feel gutted if the meat still has a hint of gaminess. But what if one packet of ramen soup base could replace all those extras? Boiling suyuk with ramen soup base is trending online. The technique is deliciously simple: dissolve the ramen soup base in water, add a whole piece of pork shoulder (front leg), and simmer.
In a clip from the YouTube channel ‘Subuhae TV,’ two people start out skeptical. But the moment they lift the lid and sniff the broth, their faces change. “Whoa, this tastes exactly like that hearty bone hangover soup,” one says. After a bite, they gush, “This is actually so good,” and “You can’t taste ramen at all.” The magic moment is their surprised delight — they tried it with no expectations and were blown away.
Viewers in the comments confirmed they’d been doing this for years. “I’ve used ramen powder to boil suyuk for more than 10 years — the meat comes out great, the seasoning is perfect, and the cooking liquid is too good to toss,” one wrote. Clearly this hack has been quietly circulating for a while.
Why ramen soup base works on suyuk
Ramen soup base packs sodium, monosodium glutamate (MSG), and a blend of spices and seasonings. Food scientists at major brands have dialed in an almost-perfect balance of spice and umami — that finished mix is what you buy in a ramen packet. No wonder commenters call it “magic powder.” When the mix dissolves, it acts like a spice blend that masks gamey odors and layers savory depth onto the meat.
The recipe couldn’t be easier. Pour water into a pot, stir in the ramen soup base, then add a whole piece of front-leg pork weighing about 500 g (roughly 1.1 lb). Use just enough water to cover the meat. Bring to a boil, then lower to medium-low and simmer. The longer it cooks, the more tender the meat gets. One viewer who tried it recommended simmering for about 40 minutes for a super-tender bite and noted the result was clean-tasting with no off-putting smell.
Commenters also shared tweaks based on which ramen you use. Two packets of Sari-Gomtang soup base? Apparently amazing. Using Anseongtangmyeon soup base with a little doenjang stirred in? Even better. Some people sear the meat quickly in a pan before simmering and add a spoonful of doenjang to deepen the flavor. One tip: simmer 30 minutes on one side, flip, then simmer another 20 minutes. Toss noodles into the leftover broth and you’ve got an indulgent bonus ramen.
Other surprisingly tasty suyuk hacks
There are plenty of other easy and delicious ways to make suyuk.
One long-running trick is cola suyuk. The phosphoric acid in cola helps break down proteins, tenderizing the meat, while caramel coloring adds a subtle sweetness and sheen. The method is simple: in a deep pot, combine a whole slab of pork belly, green onions, whole garlic cloves, and whole peppercorns. Pour cola and soy sauce in a 4:1 ratio. Start on high heat and, once boiling, drop to medium and simmer for about 15 minutes. The cola flavor fades, the sugars evaporate, and the carbonation disappears — leaving tender, flavorful meat. Many fans say a spoonful of doenjang at the end boosts the umami. People who tried cola suyuk report being pleasantly shocked — “I didn’t believe it would work, but it was incredible,” wrote one, while another said their partner called it the best suyuk ever.
When the fridge is bare, there’s a no-fuss doenjang suyuk you can pull off. Put the meat in a pot, add water to cover, stir in a spoonful of doenjang or ssamjang, and boil for about 20 minutes. The fermented paste neutralizes gaminess and adds a toasty, savory note. If you’ve got them, throw in whole peppercorns, onion, garlic, ginger, green onion, a bay leaf, or even a half-cup of soju for extra depth. Use whatever you have on hand — the true perk is how low-cost it is. One spoonful of ssamjang can rescue an empty-fridge night.
Make the leftover broth work harder
The smartest part of the ramen-soup-base suyuk is what you do with the leftover broth. Viewers consistently say they hate to throw it away. Comments overflow with ideas: add green onions and shiitake mushrooms, then cook noodles for a meaty ramen; add dried radish greens for a boneless hangover soup; or simply pour the broth over rice for a quick pork-rice soup. Another popular tip: after removing the meat, stir in another packet of ramen soup base and cook the noodles — voila, two servings of meat ramen from one pot.
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