Korean Braised Pork with Garlic Scapes

Name: Korean Braised Pork with Garlic Scapes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: pork tenderloin 320 g; garlic scapes 150 g; soy sauce 3 tbsp; oyster sauce 1 tbsp; gochujang 0.5 tbsp; corn syrup 1 tbsp; minced garlic 1 tsp; neutral oil 1 tbsp; water 100 ml

Quick answer

Total time: 40 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

With only half a tablespoon of gochujang against soy sauce and oyster sauce, this braise leans salty and savory rather than red and fiery.

That small spoonful of chili paste has to dissolve fully into the soy and oyster sauce, or the pork and scapes end up unevenly seasoned. Lean pork tenderloin, sliced across the grain about 1 cm thick, stays tender through a short simmer while its juices enrich the sauce. Adding the garlic scapes only after the liquid has dropped by half lets them soak up that sauce and still keep their crunch and mild, sharp bite. Left too long they turn stringy, which is why the pan comes off the heat with a spoonful of glossy sauce left for the rice.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.