Korean Samgyeopsal Ganjang Jorim (Soy-Braised Pork Belly)
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.
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Instructions
- 1
Cut pork belly into 4 cm pieces and blanch for 3 minutes to remove impurities.
- 2
Cube the radish and cut the onion into large pieces.
- 3
Add pork belly, radish, and onion to a pot with soy sauce, wine, syrup, garlic, ginger, and water.
- 4
Bring to a boil on high heat, skim foam, then braise on medium-low for 35 minutes.
- 5
Uncover, add pepper, and reduce for 10 more minutes until glossy.
- 6
Turn off heat, rest for 5 minutes, and serve warm.
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