Korean Soy-Braised Pork and Potatoes
Dwaejigogi-gamja-jorim is a Korean braise of pork shoulder and potatoes simmered together in a soy sauce seasoning. The potatoes absorb the meat drippings and soy marinade, becoming fluffy inside with a salty-savory glaze on the surface. Onions added to the pot lend gentle sweetness that softens the overall saltiness. Combining protein and starch in a single pot, it is a practical one-dish meal for busy weeknights.
Adjust Servings
Instructions
- 1
Cut pork into 3 cm chunks and dice potatoes into large cubes; soak potatoes in water for 5 minutes and drain.
- 2
In a pot, stir-fry pork with cooking wine for 2 minutes to reduce odor, then add onion and cook briefly.
- 3
Add soy sauce, sugar, garlic, pepper, and water. Once boiling, reduce to medium and simmer for 10 minutes.
- 4
Add potatoes, cover, and braise for 15 minutes, stirring 2-3 times to prevent sticking.
- 5
Uncover and reduce for 7-8 more minutes, spooning sauce over the ingredients until glossy.
- 6
Add sliced green onion, simmer for 1 minute, then turn off heat and let it rest briefly before serving.
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