Korean Braised Pork with Garlic Scapes
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.
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Instructions
- 1
Slice pork into 1 cm strips and cut garlic scapes into 4 cm lengths.
- 2
Mix soy sauce, oyster sauce, gochujang, syrup, minced garlic, and water.
- 3
Heat oil in a pan and stir-fry pork for 2 minutes to sear the surface.
- 4
Pour in sauce and braise over medium heat for 10 minutes.
- 5
Add garlic scapes and braise 6-8 more minutes until glossy.
- 6
Finish when about one spoon of sauce remains and serve with rice.
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