Korean Soy-Braised Pork and Potatoes
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Dwaejigogi-gamja-jorim is a Korean braised side dish of pork shoulder and potatoes simmered together in a soy-based seasoning until the liquid reduces to a thick glaze.
Read more
The pork is browned first in a hot pot to develop a seared surface, then water, soy sauce, sugar, garlic, and gochugaru are added and the whole pot is brought to a simmer. As the liquid reduces, the pork releases its fat and juices into the broth, enriching the sauce. The potatoes cook through in this liquid, drawing in the seasoning and emerging with a glossy, salty-sweet coating on the outside and a fluffy, starchy interior. Onion softens and releases its natural sweetness during cooking, moderating the saltiness of the soy base. The dish is finished when the liquid has reduced to just enough to coat the ingredients. Served with rice, the potatoes and braising liquid together function almost as a sauce. Protein and starch cooked together in a single pot make this a practical, satisfying meal.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Control
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Control
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Dwaejigogi-gamja-jorim coats seared pork and tender potatoes in a concentrated soy reduction.
- Finish cue
- The dish is ready when the liquid reduces to a saucy level and a glossy soy sauce color coats everything.
- Avoid this
- Keep potato chunks large so they do not break apart during braising.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
50min, 10 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
Official cooking and safety guidance
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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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