Dwaejigogi Ganjang Jorim (Soy-Braised Pork)
A satisfying main dish featuring golden pan-fried pork shoulder simmered in a ginger syrup braising sauce and served alongside fresh vegetables.
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 pork dish uses plenty of ginger to eliminate any gaminess, braising the meat in a sweet and savory sauce until tender and moist. Mild and non-spicy, it makes a wonderful side dish for family meals or a neat pairing with drinks. Serving it over thinly sliced onions and perilla leaves balances the flavors perfectly.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Pork shoulder (or pork belly)400 g
- Perilla leaves10 leaves
- Onion1/2 (large)
Braising sauce
- Water5 tbsp
- Gin (or brewed soy sauce (yangjo-ganjang))3 tbsp
- Minced garlic1/2 tbsp
- Ginger syrup (saenggang-cheong) (or 1 tbsp minced ginger + 2 tbsp sugar)2 tbsp
- Mirin (cooking rice wine)2 tbsp
- You can use pork belly instead, and the slices can be thinner. For the vegetable garnish, I prepared onion and perilla leaves. Thinly shredded green onions also go very well.
- I used ginger syrup (saenggang-cheong) in the braising sauce, but if you want to enhance the ginger aroma, you can also julienne about one clove-sized knob of fresh ginger and toss it in.
Steps
Prepare the ingredients
This is pork shoulder, cut quite thick.
You can use pork belly instead, and the meat can also be thinner.
For the vegetable garnish, I prepared onion and perilla leaves. Thinly shredded green onions also go very well.
Season the meat
Because the meat is thick, prick it all over with the tip of a knife so the seasoning penetrates and it cooks through properly, then lightly sprinkle a tiny bit of salt and ground black pepper to season.
If the pork is thin, simply seasoning with salt and ground black pepper is enough.
Prepare vegetables and mix braising sauce
Finely shred the perilla leaves and onion, then toss them together.
Add all the braising sauce ingredients together and mix well.
I used ginger syrup (saenggang-cheong) in the braising sauce, but if you want to highlight the ginger aroma, you can also julienne about one clove-sized knob of fresh ginger and add it.
Pan-fry the meat
Pan-fry the meat on both sides until golden brown.
If using pork belly, wipe away the rendered fat as you cook since it releases a lot of grease.
Simmer in sauce
Slice the cooked meat into bite-sized strips, pour in the braising sauce, and raise the heat to high to simmer down.
Once it turns glossy and nicely glazed, it is done.
Finish and serve
Evenly arrange the fresh vegetables on a serving plate first, then place the meat on top to complete the dish.
Because it is simmered with plenty of ginger, there is no gamy smell or lingering odor at all.
The subtle sweetness of the ginger syrup gives it a wonderful savory depth.
Since it is neither spicy nor pungent, it is a great dish to enjoy with kids.
Because the meat seasoning is sweet and savory, pairing it with unseasoned vegetables balances the seasoning just right.
It is delicious wrapped in leafy greens, and it also makes a neat, tasty dish to pair with drinks.
Ppunwife's tips
- If using pork belly, wipe away the rendered fat as you cook since it releases a lot of grease.
- Because the meat seasoning is sweet and savory, pairing it with unseasoned vegetables balances the seasoning just right.
FAQ
Can I use a different cut of meat instead of pork shoulder?
You can substitute pork belly, and thinner cuts work fine as well. However, since pork belly releases a lot of grease, it is best to wipe away the rendered fat while pan-frying.
What can I substitute if I don't have ginger syrup?
Instead of 2 tbsp of ginger syrup, you can use a mixture of 1 tbsp of minced ginger and 2 tbsp of sugar.
How should I prep thick meat so the seasoning penetrates well?
Prick the meat all over with the tip of a knife, then lightly sprinkle with salt and ground black pepper. This allows the seasoning to penetrate evenly and helps the interior cook through.
What should I do if I want a stronger ginger aroma?
Finely julienne about one clove-sized knob of fresh ginger and add it to the braising sauce while cooking to bring out a more fragrant aroma.
