Flavorful Dwaejigogi Ganjang Gui (Soy Sauce Grilled Pork)
Dwaejigogi ganjang gui (soy sauce grilled pork) braised down in a savory soy sauce glaze with plenty of ginger to remove any gamey odor.
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 one-dish meal features pork belly browned until golden, drained of excess fat, and simmered gently in a ginger soy sauce glaze. Generous amounts of ginger eliminate any pork odor and bring out rich umami flavors. Served over thinly sliced onion and shredded green onion, it makes for a hearty, satisfying meal that never feels greasy.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Pork belly (or pork shoulder, pork front shoulder (jeonji))400 g
- Onion1/2
- White part of large green onion (daepa)2 stalks
Meat marinade
- Salta little
- Ground black peppera little
Seasoning
- Water5 tbsp
- Brewed soy sauce (yangjo-ganjang) or regular soy sauce (jin-ganjang)3 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Corn syrup (mulyeot)3 tbsp
- Ginger1 knob
- Any pork cut meant for grilling works well; pork shoulder or pork neck works great in addition to pork belly.
- If using minced ginger, prepare 1 tbsp.
Steps
Any pork meant for grilling will work.
Pork shoulder or pork neck is great, not just pork belly.
Season the meat with salt and ground black pepper,
and thinly slice the onion and large green onion to serve on the side.
Soak the large green onion in cold water to take away its sharp bite, then drain through a strainer.
Slice the ginger thinly, then cut it into fine matchsticks.
If you are using minced ginger, prepare 1 tbsp.
Combine all seasoning ingredients in a bowl and mix well.
In a heated pan, sear the meat on both sides until golden brown.
Drain off the excess grease and cut the meat into bite-sized pieces.
Spread the meat out across the pan again and pour in the sauce...
Simmer down on both sides so the sauce coats the meat evenly, and it is done.
Arrange the sliced onion and green onion on a plate and set the meat on top to enjoy.
Ppunwife's tips
- Because this uses more ginger than usual, there is no pork smell whatsoever.
- Dishes like this are best eaten quickly before they cool down.
- The sauce is rich, so it tastes great as is, but lightly tossing the sliced onion and green onion with a mild sweet-and-sour seasoning also makes a delicious pairing.
FAQ
Can I use cuts other than pork belly?
Any cut meant for grilling can be used, including pork neck or picnic shoulder (front leg).
Is it okay to use minced ginger instead of whole ginger?
If using minced ginger, prepare 1 tbsp and mix it right into the sauce.
How can I reduce the sharpness of the shredded green onion?
Soaking the thinly sliced large green onion briefly in cold water and draining it through a strainer will mellow its sharp bite.
Are there any tips to make the side vegetables even tastier?
You can serve the meat right over the fresh vegetables, or lightly toss the sliced onion and green onion with a slight sweet-and-sour dressing for an even cleaner finish.
