Sweet and Spicy Dwaejigogi Mari Jorim (Braised Rolled Pork)
A side dish made by wrapping vegetables in thinly sliced pork and braising them in a sweet and spicy sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This dish features thinly sliced bulgogi-cut pork rolled around shredded vegetables and simmered in a spicy braising sauce. By placing the seam of the meat facing down in the pan, it seals tightly without needing any starch. Its spicy kick makes it great as a side dish for rice, as well as an accompaniment for drinks or a lunchbox item.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Pork4 slices, 250 g (bulgogi cut)
- Shiitake mushrooms2
- Red chili pepper4
- Cheongyang chili pepper (hot green chili)4
- Carrot1/4
Braising sauce
- Fine gochugaru (Korean chili flakes)1 tbsp
- Regular soy sauce (jin-ganjang)2 tbsp
- Oyster sauce1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar2 tsp
- Minced garlic1 tsp
- Ginger powdera little
- Ground black peppera little
- Kelp broth (or water)1/2 cup
- Feel free to vary the fillings inside the meat to suit your taste.
- Try using bell peppers and aromatic perilla leaves as well.
- You can use bulgogi-cut pork (picnic shoulder or ham).
Steps
1. The vegetables going inside the meat are oyster mushrooms, carrot, red chili pepper, and Cheongyang chili pepper.
Soak the shiitake mushrooms in lukewarm water, squeeze out the moisture thoroughly, and slice them thinly; shred the rest of the vegetables thinly as well.
(Try using bell peppers and aromatic perilla leaves as well.)
2. You can use bulgogi-cut pork (picnic shoulder or ham). Drain any surface blood using cheesecloth or paper towels.
3. Since it will be braised in the sauce, there is no need to pre-season the pork. Add an even amount of the prepared vegetables and roll it up snugly.
4. Bulgogi-cut meat is thin and adheres well on its own, so there is no need to coat it with flour or starch.
5. Add all the braising sauce ingredients and bring to a boil.
6. Place the meat rolls seam-side down in the pan to cook. As it cooks, the meat will stick firmly together.
Once the liquid begins to boil, spoon it continuously over the meat and braise over low heat.
Turn the rolls occasionally and braise until about 2 tbsp of liquid remains.
Ppunwife's tips
- Bulgogi-cut meat is thin and adheres well on its own, so there is no need to dust it with flour or starch.
- Cook with the seam of the meat facing down. As it cooks, the meat will firmly bind together.
FAQ
Do I need to coat the meat with potato starch to keep it from unrolling?
Thin bulgogi-cut meat adheres very well on its own, so there is no need to coat it with starch. Simply place the seam of the rolled meat facing the bottom of the pan as it cooks, and it will stay firmly together.
Do I need to season the meat in advance?
Because the rolls are braised directly in the seasoned sauce, you do not need to pre-season the pork before cooking.
Is this too spicy for children to eat?
If you swap out the Cheongyang chili pepper for crisp bell peppers, the heat is reduced, making it easy for children to enjoy.
