Tender Pork Tenderloin Jangjorim for the Whole Family
Delicious Pork Tenderloin Jangjorim Recipe: A Perfect Side Dish for Kids and Adults
An easy-to-make, delicious side dish! Jangjorim made with tender pork tenderloin is a true ‘rice thief.’ It’s perfect for kids’ meals as it’s not too spicy.
Main Ingredients- 600g pork tenderloin
- 1-2 Cheongyang chili peppers (optional, for a spicy kick)
Ingredients for Boiling Pork- 2 cups water
- 1 Tbsp doenjang (fermented soybean paste)
- 7 cloves garlic
- 2 white parts of green onions
- 0.5 tsp ginger powder
- 0.5 tsp whole black peppercorns
Braising Sauce- 7 Tbsp soy sauce
- 3 Tbsp soju (or cooking wine)
- 3 Tbsp mirin (or sweet rice wine)
- 1 Tbsp sugar
- 1 Tbsp corn syrup (or oligodang)
- 2 cups water
- 1-2 Tbsp balsamic vinegar (optional, for color and depth)
- 2 cups water
- 1 Tbsp doenjang (fermented soybean paste)
- 7 cloves garlic
- 2 white parts of green onions
- 0.5 tsp ginger powder
- 0.5 tsp whole black peppercorns
Braising Sauce- 7 Tbsp soy sauce
- 3 Tbsp soju (or cooking wine)
- 3 Tbsp mirin (or sweet rice wine)
- 1 Tbsp sugar
- 1 Tbsp corn syrup (or oligodang)
- 2 cups water
- 1-2 Tbsp balsamic vinegar (optional, for color and depth)
Cooking Instructions
Step 1
First, cut the pork tenderloin into bite-sized pieces (about 3-4cm thick). Soak the cut pork in cold water for about 30 minutes to remove excess blood. Properly draining the blood is key to a clean-tasting jangjorim without any gamey odor.
Step 2
In a pot, combine 2 cups of water with 1 Tbsp doenjang, 7 cloves of garlic, 2 white parts of green onions, 0.5 tsp ginger powder, and 0.5 tsp whole black peppercorns. Bring this mixture to a rolling boil. These ingredients will help remove any pork odor and add flavor.
Step 3
Once the water is boiling vigorously, carefully add the pork tenderloin, piece by piece. Gently push them into the boiling water to prevent them from sticking together.
Step 4
Boil the pork uncovered over high heat for 10 minutes. This initial boiling helps to tenderize the meat without making it tough.
Step 5
After 10 minutes, remove the boiled pork from the pot and let it cool slightly. It’s best to let it cool to a temperature where you can handle it comfortably, rather than shredding it while piping hot, which can make it too mushy. Natural cooling is ideal.
Step 6
While the pork is still warm (but not scalding hot), shred it along the grain into manageable pieces. Avoid shredding them too finely, as they might fall apart. Maintaining a slightly chewy texture is desirable.
Step 7
In a separate pot or a deep pan, combine the braising sauce ingredients: 2 cups water, 7 Tbsp soy sauce, 3 Tbsp soju, 3 Tbsp mirin, 1 Tbsp sugar, and 1 Tbsp corn syrup. Stir well until everything is evenly mixed.
Step 8
Add all the shredded pork to the braising sauce. If you have balsamic vinegar on hand, consider adding 1-2 Tbsp. It adds a pleasant tanginess and contributes to a glossy, appealing color.
Step 9
Bring the sauce to a simmer over medium heat and let it cook until the liquid reduces and thickens, coating the pork. Stir occasionally to ensure the pork absorbs the flavors evenly.
Step 10
Once the sauce has reduced to your liking, add 1-2 Cheongyang chilies, halved, and simmer for another minute or two. You can substitute with Korean green chili peppers (gwari gochu) or omit them entirely if serving to children or if you prefer it milder. For a milder heat, remove the seeds from the chilies. Let it simmer for about 2-3 more minutes to finish.
Step 11
Your delicious pork tenderloin jangjorim, a perfect side dish for kids and the whole family, is ready! It’s fantastic served over hot rice. This dish keeps well in the refrigerator for several days, making it a convenient pantry staple.
