Korean Braised Pork with Garlic Scapes
Quick answer
Maneuljjong dwaejigogi-jorim is a Korean braise of pork and garlic scapes in a gochujang, soy sauce, and gochugaru seasoning.
What makes this special
- Maneuljjong-dwaejigogi-jorim cuts pork richness with pungent garlic scapes in a soy-chili braise.
- Garlic scape's pungent edge naturally cuts through the pork tenderloin's richness
- Oyster sauce and gochujang together build a thick, complex umami layer
Key ingredients
Core cooking flow
- 1 Slice 320 g pork tenderloin across the grain into 1 cm pieces so it stays tender.
- 2 In a bowl, mix 3 tbsp soy sauce, 1 tbsp oyster sauce, 0.5 tbsp gochujang, 1...
- 3 Heat 1 tbsp neutral oil in a wide pan over medium heat.
Maneuljjong dwaejigogi-jorim is a Korean braise of pork and garlic scapes in a gochujang, soy sauce, and gochugaru seasoning. The pork releases its juices into the sauce as it cooks, building a concentrated braising liquid that the garlic scapes absorb while retaining their characteristic crunch. Gochujang's deep warmth layers with soy sauce's umami into a compound seasoning, and the garlic scapes' mild pungency cuts through any heaviness from the pork fat. Mixed over rice, the sauce, meat, and vegetables come together into a filling, well-rounded meal.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Slice 320 g pork tenderloin across the grain into 1 cm pieces so it stays tender.
Trim any tough ends from 150 g garlic scapes, then cut them into 4 cm lengths for even cooking.
- 2Season
In a bowl, mix 3 tbsp soy sauce, 1 tbsp oyster sauce, 0.5 tbsp gochujang, 1 tbsp corn syrup, 1 tsp minced garlic, and 100 ml water.
Stir until the paste loosens completely.
- 3Control
Heat 1 tbsp neutral oil in a wide pan over medium heat.
Add the pork in a single layer when the oil shimmers, then stir-fry for about 2 minutes until the outside turns pale and lightly browned.
- 4Control
Pour in the seasoning sauce and scrape the bottom of the pan to dissolve any browned bits.
Once it starts bubbling, lower to medium-low heat and braise for about 10 minutes, stirring occasionally so the sauce does not scorch.
- 5Control
When the pork is coated and the liquid has reduced by about half, add the garlic scapes.
Keep the heat steady instead of raising it high, then braise 6 to 8 minutes until the scapes are crisp-tender.
- 6Finish
Turn off the heat when only about one spoonful of glossy sauce remains.
Serve right away with rice before the garlic scapes overcook, so the pork stays coated and the scapes keep their bite.
After the steps
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