Korean Soy-Braised Pork Loin Strips
Quick answer
- Total time
- 75 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Dwaejigogi jangjorim is a Korean soy-braised pork dish made by simmering pork loin with whole garlic cloves, ginger, and cooking rice wine until the meat is completely tender.
Read more
The pork is first boiled whole with enough water to fully submerge it, skimming the foam that rises to keep the braising liquid clean, then shredded along the grain and returned to the reduced soy liquid for a second round of simmering. Shredding along the grain rather than against it gives each strand more surface area to absorb the seasoned liquid, resulting in deeper, more even flavor throughout. The rice wine neutralizes the pork's gaminess from the start, while the whole garlic cloves soften completely during the long braise, turning mellow and spreadable. This dish keeps well refrigerated for several days and is typically served cold or at room temperature, making it a convenient banchan to portion out over multiple meals.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Soak 700 g pork loin in cold water for 20 minutes to remove blood, then cut into large 5 cm chunks.
- 2Heat
Boil the pork with 900 ml water, 1 onion, 10 g ginger, and 2 tbsp rice wine for 20 minutes to eliminate the gamey odor.
- 3Heat
Remove the pork and tear along the grain into thick shreds.
Strain the cooking broth through a fine strainer and set aside.
- 4Season
Add 7 tbsp soy sauce, 1 tbsp sugar, 10 garlic cloves, and 1/2 tsp pepper to the strained broth, bring to a boil, then add the shredded pork.
- 5Control
Simmer over medium-low heat for 25 minutes until the liquid reduces to less than half.
The seasoning is now deeply infused into the meat.
- 6Season
Cool completely before transferring to an airtight container for refrigeration.
As it cools, the seasoning penetrates deeper into the meat fibers and the flavor improves.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Dwaejigogi jangjorim extracts hand-shredded pork loin simmered in concentrated soy sauce stock.
- Finish cue
- Cool completely before transferring to an airtight container for refrigeration.
- Storage and reheating
- This dish keeps well refrigerated for several days and is typically served cold or at room temperature, making it a convenient banchan to portion out over multiple meals.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
75min, 9 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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