Pork and Egg Soy-Braised Dish: A Hearty and Delicious Rice Companion
Pork and Egg Jjimjorim (Soy-Braised Dish) Recipe
Jjimjorim, a savory and satisfying braised dish, is a beloved side for people of all ages. The combination of eggs and pork creates a perfect harmony of flavors and nutrition, making this ‘Pork and Egg Jjimjorim’ a magical dish that will have you finishing your rice bowl in no time. You won’t need many other side dishes when you have this jjimjorim; it’s hearty and delicious enough on its own. The recipe is also quite straightforward, so be sure to try making it at home!
Jjimjorim Ingredients- 15 eggs
- 250g pork tenderloin
Braising Sauce Ingredients- 200ml soy sauce (approx. 1 Korean paper cup)
- 100ml water (approx. 1/2 Korean paper cup)
- 1 piece dried kelp (10cm x 10cm) for broth
- 1/2 green onion (cut into large pieces)
- 1/2 Tbsp oligosaccharide (sweetness can be adjusted)
- 200ml soy sauce (approx. 1 Korean paper cup)
- 100ml water (approx. 1/2 Korean paper cup)
- 1 piece dried kelp (10cm x 10cm) for broth
- 1/2 green onion (cut into large pieces)
- 1/2 Tbsp oligosaccharide (sweetness can be adjusted)
Cooking Instructions
Step 1
First, let’s perfectly hard-boil the eggs. In a pot, add 1 tablespoon of salt and 1 tablespoon of vinegar. This helps the eggshells peel more easily and prevents cracking. Add the prepared eggs and cover them with water. Bring to a boil over high heat and cook for about 15 minutes. While cooking, gently stir the eggs occasionally to ensure even cooking.
Step 2
Once the eggs are cooked, immediately transfer them to a bowl of cold water to cool them down quickly. This rapid cooling causes the egg whites to contract, making them much easier to peel. Once the eggs are cool enough to handle, carefully peel off the shells and set them aside.
Step 3
Cut the pork tenderloin into bite-sized pieces, about 2-3 cm. Soak the cut pork in cold water for about 30 minutes to remove any excess blood. This step is crucial for a clean and non-gamey flavor in your jjimjorim. It’s a good idea to change the water once or twice during the soaking period.
Step 4
Now, let’s prepare and cook the braising sauce. In a wide pot, combine 200ml soy sauce, 100ml water, the piece of dried kelp, the large pieces of green onion, the pork tenderloin that has had its blood removed, and the hard-boiled eggs. Bring to a boil over high heat, then reduce to medium heat and simmer for about 20 minutes, allowing the pork to cook through. After about 10 minutes of simmering, remove the kelp to prevent a bitter taste. Continue simmering the pork and eggs in the sauce.
Step 5
Once the eggs and pork are somewhat cooked, skim off any foam or impurities that rise to the surface of the pot. This will result in a clearer and cleaner braising liquid. After skimming, increase the heat to high and continue to simmer for about 30 minutes. This crucial step allows the liquid to reduce and the flavors to deeply penetrate the ingredients.
Step 6
When the sauce has thickened to a glossy consistency and the eggs have turned a beautiful brown color, the dish is almost ready. Turn off the heat. Carefully remove the pork from the pot and let it cool slightly. Once the pork is cool enough to handle, shred it into bite-sized pieces by hand. Arrange the shredded pork and the beautifully colored eggs together in a serving dish. Enjoy your delicious Pork and Egg Jjimjorim with warm rice!
