Korean Soy-Braised Pork and Potatoes
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
This is better ten minutes after it comes off the heat than right away; as it cools, the potatoes keep drinking in the soy sauce until they are seasoned all the way through.
Ingredients
Instructions
- 1
Cut 400 g of pork shoulder into 3 cm pieces.
Cube 500 g of potato into large chunks, soak in cold water for 5 minutes to remove starch, then drain.
- 2
Add pork and 2 tablespoons of cooking wine to a pot and stir-fry over medium-high heat for 2 minutes to remove off-flavors.
Once the pork surface turns white, add 130 g of onion and stir-fry 1 more minute.
- 3
Add 5 tablespoons of soy sauce, 1.5 tablespoons of sugar, 1 tablespoon of minced garlic, 0.5 teaspoon of pepper, and 450 ml of water, then once boiling, reduce to medium heat and simmer for 10 minutes.
- 4
Add potato, cover with a lid, and braise over medium heat for 15 more minutes.
Stir 2 to 3 times in between to prevent sticking on the bottom.
- 5
Remove the lid and braise 7 to 8 more minutes, continuously spooning the sauce over the ingredients.
The dish is ready when the liquid reduces to a saucy level and a glossy soy sauce color coats everything.
- 6
Add 1 diagonally sliced scallion stalk and simmer 1 more minute, then turn off the heat and let rest briefly for the seasoning to settle.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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