Melt-in-Your-Mouth Braised Pork (Jangjorim): The Ultimate Korean Side Dish
Easy Homemade Korean Braised Pork Belly (Jangjorim) Recipe
Discover the secret to making incredibly flavorful and tender braised pork belly (Jangjorim) right in your own kitchen. This classic Korean side dish features succulent pork, slightly chewy green chili peppers, and perfectly cooked quail eggs, all simmered in a savory soy sauce-based broth. It’s a true rice-lover’s delight, and this detailed recipe will guide you step-by-step to perfection, making it easy even for beginners.
Main Ingredients- Pork Tenderloin 330g (or a suitable cut for braising)
- Korean Green Chili Peppers (Ggwari-gochu) 20
- Quail Eggs 15
- Whole Garlic Cloves 7
Pork Boiling Ingredients- Whole Garlic Cloves 3
- Ginger 1 slice (thumb-sized)
- Whole Peppercorns 7
- Soju (Korean Rice Wine) 2 Tbsp
- Water 700ml
Braising Sauce- Soy Sauce 6 Tbsp (regular soy sauce)
- Fish Sauce 1 Tbsp (or a little regular soy sauce if unavailable)
- Oyster Sauce 1/2 Tbsp (for extra depth of flavor)
- Sugar 2 Tbsp (adjust to taste)
- Whole Garlic Cloves 3
- Ginger 1 slice (thumb-sized)
- Whole Peppercorns 7
- Soju (Korean Rice Wine) 2 Tbsp
- Water 700ml
Braising Sauce- Soy Sauce 6 Tbsp (regular soy sauce)
- Fish Sauce 1 Tbsp (or a little regular soy sauce if unavailable)
- Oyster Sauce 1/2 Tbsp (for extra depth of flavor)
- Sugar 2 Tbsp (adjust to taste)
Cooking Instructions
Step 1
First, hard-boil the quail eggs and peel them. Trim the stems off the Korean green chili peppers, wash them, and then gently prick each pepper a few times with a fork. This step allows the peppers to absorb the delicious braising liquid.
Step 2
In a pot, combine 700ml of water, the pork tenderloin, 3 whole garlic cloves, 1 slice of ginger, 7 whole peppercorns, and 2 Tbsp of soju. This combination helps to remove any unwanted gamey odors from the pork.
Step 3
Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for about 10 minutes. Be careful not to overcook the pork at this stage, as it will become difficult to shred later.
Step 4
After 10 minutes, carefully remove the pork from the pot and let it cool slightly. It’s important to let it cool enough so you can handle it without burning yourself.
Step 5
Strain the pork boiling liquid through a fine-mesh sieve into a clean bowl. This will give you a clear, flavorful broth to use for braising.
Step 6
Once the pork is cool enough to handle, shred it into bite-sized pieces by pulling along the grain of the meat. While you can use forks, shredding by hand often results in a more tender texture.
Step 7
Pour 600ml of the strained pork boiling liquid back into the pot. Add the shredded pork, the peeled quail eggs, and the 7 whole garlic cloves. Now it’s time to start the braising process.
Step 8
Add all the braising sauce ingredients (6 Tbsp soy sauce, 1 Tbsp fish sauce, 1/2 Tbsp oyster sauce, 2 Tbsp sugar) to the pot. Bring to a boil over high heat, then reduce to medium-low and simmer, allowing the flavors to meld beautifully. Continue to cook until the sauce begins to reduce.
Step 9
When the sauce has reduced by about half, add the prepared Korean green chili peppers. Adding them towards the end prevents them from becoming mushy and helps them retain their vibrant color and slight bite.
Step 10
Continue to simmer until the chili peppers are tender-crisp and the sauce has thickened to a rich, glaze-like consistency. Your delicious Jangjorim is ready! Let it cool slightly before serving for the best flavor. Enjoy this savory delight over a warm bowl of rice!
