Korean Samgyeopsal Ganjang Jorim (Soy-Braised Pork Belly)
Quick answer
Samgyeopsal ganjang jorim is a Korean soy-braised pork belly dish where blanched pork belly is simmered with radish and onion in a soy sauce base for over forty-five minutes.
What makes this special
- Samgyeopsal ganjang jorim blanches pork belly to remove excess fat before a slow, 35-minute braise in a sweet soy liquid.
- Blanching first purges off-odors and excess fat before 35-minute soy braise
- Radish and onion braised alongside neutralize the pork belly's richness
Key ingredients
Core cooking flow
- 1 Cut 800 g pork belly into 4 cm pieces and blanch it in boiling water for 3 minutes.
- 2 Cut 250 g Korean radish into thick cubes and slice 150 g onion into large pieces.
- 3 Place the pork belly, radish, and onion in a pot.
Samgyeopsal ganjang jorim is a Korean soy-braised pork belly dish where blanched pork belly is simmered with radish and onion in a soy sauce base for over forty-five minutes. Blanching first removes impurities and excess fat, leaving a clean-tasting braise. The long simmer allows soy sauce to penetrate the layered pork, building a deep flavor that is savory without being greasy. Radish chunks absorb the pork-enriched liquid and develop a richness of their own, while oligosaccharide syrup lends a natural sheen. Cooling and reheating concentrates the seasoning further, making this a strong choice for gatherings or holiday meals.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Cut 800 g pork belly into 4 cm pieces and blanch it in boiling water for 3 minutes.
When the outside turns gray, drain, rinse lightly under running water, and let excess water drip off.
- 2Control
Cut 250 g Korean radish into thick cubes and slice 150 g onion into large pieces.
Keep the radish fairly large so it can simmer for a long time without breaking apart in the sauce.
- 3Season
Place the pork belly, radish, and onion in a pot.
Add 6 tablespoons soy sauce, 3 tablespoons cooking wine, 2 tablespoons oligosaccharide syrup, minced garlic, ginger, and 500 ml water so the seasoning starts evenly mixed.
- 4Control
Bring the pot to a boil over high heat, then skim off foam and floating fat.
Once it boils, lower to medium-low and simmer for 35 minutes, keeping the liquid moving gently rather than bubbling hard.
- 5Control
When a chopstick slides into the radish easily, uncover the pot and add 0.5 teaspoon black pepper.
Reduce over medium heat for 10 more minutes, spooning sauce over the pork so the surface turns glossy.
- 6Finish
Turn off the heat and let the braise rest for 5 minutes so the seasoning settles.
Check that the pork and radish have absorbed the soy sauce flavor, then serve warm with some reduced braising liquid.
After the steps
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