Crispy Sweet & Savory Korean Fried Pork (Dwaeji Gangjeong)
Irresistibly Addictive! Easy Homemade Crispy Sweet & Savory Korean Fried Pork Recipe
While many pork dishes involve frying, achieving that perfect restaurant-quality taste at home can be tricky. Today, I’m sharing a ‘Dwaeji Gangjeong’ (Korean Fried Pork) recipe that’s significantly easier than sweet and sour pork (tang susuyuk) but just as delicious! We’re using thinly sliced pork shoulder, which means less oil is needed, and the result is incredibly tender and flavorful without any gamey taste. If you love that crispy, sweet, and slightly savory coating, this recipe is a must-try!
Pork Ingredients- 500g Pork Shoulder (thinly sliced for bulgogi)
- 1 cup Potato Starch (approx. 100g)
- 2 Tbsp Mirin (rice wine)
- 1 Tbsp Ginger Juice
- 1 Tbsp Soy Sauce
Sweet Gangjeong Sauce- 1 Tbsp Oyster Sauce
- 3 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 2 Tbsp Corn Syrup (or Oligodang)
- 2 Tbsp Mirin (rice wine)
- 1 Tbsp Cheongju (rice wine)
- 5 Dried Red Chilies (Peperoncino, adjust to taste)
- 2 Tbsp Water
- 1 Tbsp Oyster Sauce
- 3 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 2 Tbsp Corn Syrup (or Oligodang)
- 2 Tbsp Mirin (rice wine)
- 1 Tbsp Cheongju (rice wine)
- 5 Dried Red Chilies (Peperoncino, adjust to taste)
- 2 Tbsp Water
Cooking Instructions
Step 1
First, prepare 500g of pork shoulder, thinly sliced for bulgogi. Place the pork in a bowl and add 2 Tbsp of mirin, 1 Tbsp of ginger juice, and 1 Tbsp of soy sauce. Gently mix and marinate the pork. This step helps to remove any gamey odor and enhance the flavor.
Step 2
In a large bowl, combine the marinated pork with 1 cup of potato starch. Toss the pork to coat it evenly with the starch. You can lift and drop the pork, or gently shake the bowl to ensure every piece is covered without clumping. Thoroughly coating the pork is crucial for a crispy texture.
Step 3
This recipe doesn’t require a separate batter. The potato starch acts as the crispy coating. Therefore, it’s important to coat the pork generously and evenly. Don’t brush off any excess starch; leave it on to create a satisfying crunch.
Step 4
Heat a generous amount of cooking oil in a wide pan or wok over medium heat. Once the oil is hot, carefully add the starch-coated pork pieces. Fry until golden brown and crispy, stirring occasionally to prevent sticking. Avoid overcrowding the pan, as this can lower the oil temperature and result in less crispy pork. Fry in batches if necessary.
Step 5
Once the pork is fried to a perfect golden crisp, remove it from the oil and place it on a wire rack or a plate lined with paper towels to drain excess oil. This step ensures your gangjeong stays crispy for longer.
Step 6
Now, let’s make the delicious gangjeong sauce. In a small bowl, whisk together 1 Tbsp oyster sauce, 3 Tbsp soy sauce, 1 Tbsp sugar, 2 Tbsp corn syrup, 2 Tbsp mirin, 1 Tbsp cheongju, and 2 Tbsp water. If you like a bit of heat, crush and add 5 dried red chilies (peperoncino) to the sauce mixture.
Step 7
Pour the prepared sauce into a clean pan and bring it to a simmer over medium-low heat. Once the sauce starts to bubble, add the fried pork back into the pan. Toss quickly to coat the pork evenly with the sauce as it thickens. Stir continuously until the sauce coats the pork beautifully and becomes slightly caramelized. Be careful not to burn the sauce.
Step 8
Transfer the finished Dwaeji Gangjeong to a serving plate. Sprinkle with toasted sesame seeds for an extra touch of flavor and visual appeal. This dish makes a fantastic side dish for rice or a delightful snack with drinks!
