Korean Soy-Braised Pork | 돼지고기 간장 조림
pronounced: Dwae-ji-gogi Gan-jang Jo-rim
What: Stir-fried pork braised in my Mom’s soy sauce mixture. Crispy, sweet, yet savory pork with hints of garlic, ginger, and sesame.
Taste: Ever so slightly sweet, yet savory. A light, crisp texture with kicks of ginger, garlic, and soy sauce.
How It’s Made: Chop pork shoulder into small pieces. Season with salt and pepper. Wait 30 min. Coat in potato or corn starch. Pan fry meat. Add sauce. Done.
What to Serve it With: Eat with rice or serve it in pork belly wraps (how to have a pork belly wrap dinner).
Tip: If your meat is frozen, great! Let it thaw halfway— then chop into appropriate size. It’s much easier to chop semi-thawed meat than completely thawed meat.
Korean Soy-Braised Pork | 돼지고기 간장 조림
Ingredients
- Pork shoulder, chopped into small pieces (0.5cm thick, desired amount)
- Salt
- Black Pepper
- Corn or Potato Starch
- 4 Tbsp regular soy sauce (44g) — we use regular Kikkoman
- 3 Tbsp plum extract (46g) — we use Beksul
- 3 Tbsp water (40g) or orange juice for citrus kick
- 1 Tbsp sesame oil (10g)
- 1 Heaping Tbsp ginger, minced (6g)
- 2 Tbsp garlic, minced (26g)
- 1 tsp sugar (5g)
- Green onions, chopped
- Sesame seeds, roasted
- Sesame oil
Instructions
- Chop desired amount of pork shoulder into small pieces (0.5cm thick). Lightly season with salt and black pepper. Set aside for 30 minutes.
- Meanwhile, make pork sauce by mixing the following in a small bowl: 1 Heaping Tbsp minced ginger (6g), 2 Tbsp minced garlic (26g), 1 tsp sugar (5g), 4 Tbsp regular soy sauce (44g), 3 Tbsp plum extract (46g), 3 Tbsp water (40g) or orange juice, 1 Tbsp sesame oil (10g).
- After waiting 30 minutes for the pork, pour appropriate amount of potato or corn starch. Coat pork in starch.
- Heat cooking oil in pan or work. Cook pork, flipping it around often. Once it is just fully cooked and crispy, quickly absorb the excess oils with a paper towel.
- Add in desired amount of sauce by the spoonful in accordance to the amount of pork you prepared. We personally did not use all the sauce. Quickly mix around sauce until all pork is coated. Do not overcook, as you don’t want to dry out the sauce.
- Turn off heat, and add in garnish and mix: Black Pepper, chopped green onion, sesame seeds, and a quick swirl of sesame oil to finish it off!
- Serve immediately and enjoy!
steps with visuals
Chop desired amount of pork shoulder into small pieces (0.5cm thick). Lightly season with salt and black pepper. Set aside for 30 minutes.
Meanwhile, make pork sauce by mixing the following in a small bowl:
4 Tbsp regular soy sauce (44g) — we use regular Kikkoman
3 Tbsp plum extract (46g) — we use Beksul
3 Tbsp water (40g) or orange juice for citrus kick
1 Tbsp sesame oil (10g)
1 Heaping Tbsp ginger, minced (6g)
2 Tbsp garlic, minced (26g)
1 tsp sugar (5g)
After waiting 30 minutes for the pork, pour appropriate amount of potato or corn starch. Coat pork in starch.
Heat cooking oil in pan or work. Cook pork, flipping it around often. Once it is just fully cooked and crispy, quickly absorb the excess oils with a paper towel.
Add in desired amount of sauce by the spoonful in accordance to the amount of pork you prepared. We personally did not use all the sauce. Quickly mix around sauce until all pork is coated. Do not overcook, as you don’t want to dry out the sauce.
Turn off heat, and add in garnish and mix:
Black Pepper
Green onion, chopped
Sesame seeds, roasted
Sesame oil, a quick swirl to finish it off!
Serve immediately and enjoy!
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