Korean Soy-Braised Pork Loin Strips
Dwaejigogi jangjorim is a soy-braised pork dish made by simmering pork loin with whole garlic cloves, ginger, and cooking rice wine until the meat is fully tender. The pork is then shredded along the grain and returned to the reduced soy braising liquid, yielding a deeply seasoned, slightly sweet side dish. The whole garlic cloves soften completely during the long braise, adding another layer of flavor. This dish keeps well in the refrigerator and is typically served cold or at room temperature over several days as a banchan.
Adjust Servings
Instructions
- 1
Soak pork loin in cold water for 20 minutes, then cut into large chunks.
- 2
Boil pork with water, onion, ginger, and rice wine for 20 minutes to remove odors.
- 3
Remove pork and shred along the grain; strain the broth.
- 4
Add soy sauce, sugar, garlic, and pepper to broth, bring to boil, then add shredded pork.
- 5
Simmer over medium-low for 25 minutes until liquid reduces to less than half.
- 6
Cool completely before storing so seasoning penetrates the meat fibers.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Soy-Braised Quail Eggs
Mechurial-jangjorim is a Korean soy-braised quail egg dish simmered slowly with garlic and shishito peppers in a soy sauce base. The eggs gradually take on a deep brown color as the seasoning works its way through the egg white and into the yolk, flavoring them evenly throughout. Shishito peppers contribute a mild green note and textural variety, while the garlic enriches the braising liquid with added savory depth. Each egg is a single, self-contained bite, which makes this banchan popular in lunchboxes and as a snack for children, and it remains one of the most recognizable Korean everyday side dishes.
Korean Sogogi Jangjorim (Soy-Braised Beef)
Sogogi jangjorim is one of Korea's essential make-ahead side dishes, made by boiling lean beef round until tender, shredding it along the grain, and braising the shreds with quail eggs in soy sauce, sugar, and garlic. Using the beef cooking broth as the braising base means every spoonful of liquid carries concentrated meat flavor. The quail eggs take on a deep brown color as they simmer and absorb the soy seasoning throughout. Cooling the pot completely before storing is a critical step because the meat and eggs continue to draw in flavor as the temperature drops. Refrigerated, this banchan lasts well over a week, making it a staple of Korean meal prep.
Korean Soy-Braised Beef with Mushrooms
Sogogi beoseot jangjorim is a Korean soy-braised banchan of beef eye round, shiitake mushrooms, and whole garlic cloves. The beef is boiled first and the resulting clear stock becomes the braising liquid, layering the soy sauce with deep meat flavor from the start. Shiitake mushrooms contribute their own aromatic umami, and whole garlic cloves lose their sharpness during the long simmer, turning mellow and sweet. Shredding the beef along the grain exposes more surface area to the sauce, and an overnight rest in the refrigerator lets every component absorb the seasoning more fully. It stores well for days, making it a reliable lunchbox and meal-prep staple.
Korean Soy-Braised Black Beans
Kongjaban is a traditional Korean side dish of black soybeans slowly braised in soy sauce, sugar, and corn syrup over low heat. The beans gradually absorb the seasoning, developing a glossy black sheen on the outside while the inside turns chewy with a concentrated nuttiness. Soy sauce and sugar create a sweet-salty balance that makes this banchan quietly addictive, and a final touch of sesame oil adds aroma. Stored in the refrigerator, kongjaban keeps for over two weeks, which is why it remains one of the most commonly prepared staple side dishes in Korean households.
Korean Beef & Quail Egg Soy Braise
Jangjorim is how Korean cooks make beef last all week. Eye-round is simmered, shredded along the grain, and braised in concentrated soy sauce with sugar, garlic, and whole black peppercorns. Quail eggs absorb the dark liquid until chestnut brown throughout. Low heat reduces the sauce to a thick, glossy coating on every strand. Served cold, jangjorim is intensely salty - meant for small bites with plain rice, where one piece of soy-stained beef carries an entire mouthful of grain.
Korean Soy-Braised Whole Garlic
Peeled whole garlic cloves are simmered in a mixture of soy sauce and corn syrup until they turn glossy and deeply seasoned throughout. Raw garlic's sharp, pungent bite mellows completely during the slow braising, transforming into a gentle sweetness that merges with the soy sauce's salinity. The corn syrup reduces alongside the soy sauce, forming a lacquer-like glaze that clings to each clove and catches the light. Low heat is essential: cooking too fast browns the exterior while leaving the core hard and under-seasoned. With patience, the garlic softens to a texture resembling a roasted potato, yielding easily when pressed with chopsticks yet holding its shape on the plate. A final drizzle of sesame oil seals the surface with a warm, nutty aroma that completes the balance of salty, sweet, and rich. The finished jorim keeps well under refrigeration for over a week, making it a practical banchan to prepare in advance.