Spicy Pork Tenderloin Jangjorim with Korean Green Chili Peppers
Pork Tenderloin Jangjorim Recipe / Korean Green Chili & Pork Jangjorim / How to Make Pork Jangjorim
This is a flavorful jangjorim made by boiling and shredding tender pork tenderloin, then simmering it with whole garlic cloves and Korean green chili peppers in a savory soy sauce-based broth, resulting in a slightly spicy and delicious side dish.
Main Ingredients
- Pork tenderloin 300g
- Korean green chili peppers 10
- Whole garlic cloves 20 (peeled)
Ingredients for Boiling Pork
- Water 1L
- A piece of leek root (optional)
- A few bay leaves
- A few whole peppercorns
Jangjorim Sauce Ingredients
- Broth from boiling pork 500ml
- Soy sauce 100ml
- Sugar 2 Tbsp
- Mirin (rice wine) 2 Tbsp
- Minced ginger 1 tsp (optional)
- Water 1L
- A piece of leek root (optional)
- A few bay leaves
- A few whole peppercorns
Jangjorim Sauce Ingredients
- Broth from boiling pork 500ml
- Soy sauce 100ml
- Sugar 2 Tbsp
- Mirin (rice wine) 2 Tbsp
- Minced ginger 1 tsp (optional)
Cooking Instructions
Step 1
First, prepare the main ingredients for the jangjorim: 300g of pork tenderloin, 10 Korean green chili peppers, and 20 whole garlic cloves.
Step 2
Cut the pork tenderloin into manageable pieces, about 3-4cm in length. Cutting them too small might cause them to break apart during boiling, so aim for a good size.
Step 3
Place the cut pork tenderloin in a bowl and soak it in cold water for about 30 minutes to remove any blood. Thoroughly draining the blood helps reduce any gamey smell and ensures a cleaner taste. (Tip: If you want to speed up the process, you can add 1 Tbsp of sugar to the cold water and soak for about 10 minutes before draining.)
Step 4
Peel and wash the whole garlic cloves thoroughly. Trim the stems off the Korean green chili peppers and wash them under running water.
Step 5
To help the soy sauce flavor penetrate the green chilies, prick them a few times with a fork. If you prefer them to remain crisp, you can skip this step.
Step 6
In a pot, add 1L of water for boiling the pork. Add the leek root, bay leaves, and whole peppercorns to infuse the water with aroma. Add the drained pork and boil for 50 minutes, starting with cold water. Once the water comes to a rolling boil, reduce the heat to medium, cover the pot, and continue to simmer.
Step 7
To check if the pork is cooked through, insert a chopstick. If clear juices come out, it’s done. If any pinkness or blood comes out, continue simmering for a bit longer.
Step 8
When you take the cooked pork out, you might notice some connective tissue or tough membranes. These are easier to remove while the meat is still warm, so carefully peel them off with your hands. If the meat has cooled down, you can briefly reheat it to make removal easier. After removing the membranes, rinse the pork under cold water.
Step 9
The boiled pork tenderloin will still be hot, so carefully remove it from the pot. Shred the meat into large, bite-sized pieces while it’s still warm; this helps maintain its texture. Let it cool slightly before proceeding.
Step 10
Shred the pork along the grain, pulling from top to bottom. This method ensures a tender and pleasant texture.
Step 11
Strain the broth used for boiling the pork through a sieve or a cheesecloth to obtain a clear liquid. Using clear broth prevents the jangjorim from becoming cloudy. Straining directly into a measuring cup makes it easy to get the right amount.
Step 12
In a pot, combine the shredded pork tenderloin and the whole garlic cloves. Pour in the 500ml of clear pork broth.
Step 13
Now, add the sauce ingredients and bring it to a simmer. Add 100ml of soy sauce, 2 Tbsp of sugar, 2 Tbsp of mirin, and 1 tsp of minced ginger (optional). Mix well. Bring to a boil over high heat, then reduce to medium, cover, and simmer for 15 minutes.
Step 14
After 15 minutes, add the prepared Korean green chili peppers. Remove the lid and continue to simmer over medium heat for about 5 more minutes. Adjust the time to ensure the chilies are tender but still retain some crispness. (Tip: If you prefer them very crisp, reduce the simmering time to 3-4 minutes.)
Step 15
Once the jangjorim is cooked, turn off the heat and let it cool slightly. Once cooled, transfer it to an airtight container and refrigerate. You can enjoy it cold or warm it up in the microwave before serving for a delicious side dish.
