Korean Braised Pork with Garlic Scapes

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.

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.

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.

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.

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.

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.