Pork Jangjorim (Soy-Braised Pork)

Name: Pork Jangjorim (Soy-Braised Pork)
Total time: 1 h 20 min
Cuisine: Korean
Ingredients: Pork tenderloin Appropriate amount; Dried chili Dried chili; Whole black peppercorns 15 pieces; Soju Soju; Onion peels Onion peels; Water 600ml; Soy sauce Soy sauce; Cheongju (refined rice wine) Cheongju; Brown sugar 80g; Ginger Ginger; Garlic 15 cloves; Dried shiitake mushrooms 3 pieces; Onion 1/2 piece

A recipe for making tender and delicious Jangjorim using cost-effective pork tenderloin without any gamey odor.

KoreanSide Dish

⏱️ 80 min total📝 13 steps

🍳 Start Cooking

What You'll Need

Pork tenderloinAppropriate amount

Dried chiliDried chili

Whole black peppercorns15 pieces

SojuSoju

Onion peelsOnion peels

Water600ml

Soy sauceSoy sauce

Cheongju (refined rice wine)Cheongju

Brown sugar80g

GingerGinger

Garlic15 cloves

Dried shiitake mushrooms3 pieces

Onion1/2 piece

Instructions

Remove the thin membrane attached to the pork tenderloin with a knife.

Soak in cold water to draw out the blood.

⏱️ 30m 0s

Boil water in a pot and parboil the soaked pork tenderloin.

⏱️ 25m 0s

Remove the parboiled pork tenderloin and rinse in water to remove impurities.

Pour 600ml of water and soy sauce into a pot in a 5:1 ratio.

Add the Cheongju.

Add 80g of brown sugar.

Once the water starts to boil, add the prepared pork tenderloin.

Add ginger, 15 cloves of garlic, 3 dried shiitake mushrooms, dried chili, and 15 whole black peppercorns.

Slice 1/2 an onion and add it to the pot.

Boil over high heat for 15 minutes.

⏱️ 15m 0s

Reduce to medium heat and boil for another 10 minutes.

⏱️ 10m 0s

Remove the finished pork Jangjorim, let it cool slightly, then tear it along the grain or slice it to serve.