Tender and Flavorful Pork Jangjorim
Family Favorite Rice Companion! Pork Tenderloin Jangjorim Recipe
The perfect side dish for kids! Learn how to make delicious, tender pork tenderloin jangjorim at home with detailed instructions. Its chewy texture and savory-sweet flavor will make you want to eat a whole bowl of rice.
Main Ingredients- Pork tenderloin 500g
- Peperoncino or Cheongyang chili pepper (optional)
Pork Boiling Broth Ingredients- Water 2 cups
- Doenjang (fermented soybean paste) 1 Tbsp
- Whole peppercorns 0.5 Tbsp
- Garlic cloves 5
- Ginger powder 0.3 tsp
- White part of green onion 1 stalk
Braising Sauce- Water 2 cups
- Soy sauce 7 Tbsp
- Cheongju (rice wine) 3 Tbsp
- Mirin (sweet rice wine) 3 Tbsp
- Sugar 1 Tbsp
- Oligodang (corn syrup) 1 Tbsp
- Water 2 cups
- Doenjang (fermented soybean paste) 1 Tbsp
- Whole peppercorns 0.5 Tbsp
- Garlic cloves 5
- Ginger powder 0.3 tsp
- White part of green onion 1 stalk
Braising Sauce- Water 2 cups
- Soy sauce 7 Tbsp
- Cheongju (rice wine) 3 Tbsp
- Mirin (sweet rice wine) 3 Tbsp
- Sugar 1 Tbsp
- Oligodang (corn syrup) 1 Tbsp
Cooking Instructions
Step 1
The star of this jangjorim is tender pork tenderloin. Tenderloin is a lean cut with less fat, making it ideal for jangjorim as well as other dishes like tonkatsu or sweet and sour pork. First, cut the 500g pork tenderloin into 4-5 pieces. To remove any gaminess and ensure a clean flavor, soak the pork in cold water for about 30 minutes to draw out the blood. This step is crucial for a more pleasant taste and smell.
Step 2
Now, let’s prepare the broth for boiling the pork. Pour 2 cups of water into a pot.
Step 3
Add 1 Tbsp doenjang, the white part of 1 green onion stalk, 0.5 Tbsp whole peppercorns, 5 garlic cloves, and 0.3 tsp ginger powder to the water. These ingredients are excellent for eliminating any pork odor. If you have bay leaves, adding two can further enhance the aroma and odor removal. Doenjang not only tackles gamey smells but also subtly seasons the meat while it boils, adding a deeper flavor.
Step 4
Wait until the broth comes to a rolling boil.
Step 5
Once the broth is boiling vigorously, carefully add the blood-drained pork pieces one by one. Boil uncovered for about 10 minutes. After boiling, remove the pork from the pot and let it cool down completely to room temperature.
Step 6
While the pork is still slightly warm, shred it along the grain into bite-sized pieces. If you encounter any tough connective tissues, remove them at this stage for a more tender texture. Shredding by hand helps to preserve the meat’s texture, allowing it to absorb the sauce better.
Step 7
It’s time to make the braising sauce that will give the jangjorim its delicious flavor. In a pot, combine 2 cups of water, 7 Tbsp soy sauce, 3 Tbsp cheongju, 3 Tbsp mirin, 1 Tbsp sugar, and 1 Tbsp oligodang. Mix everything well.
Step 8
Once the braising sauce begins to bubble vigorously in the pot,
Step 9
Add all the shredded pork to the braising sauce and begin to simmer. For a richer color and a hint of tang, you can add 1-2 tablespoons of balsamic vinegar at this stage; it adds both visual appeal and a subtle depth of flavor.
Step 10
Reduce the heat to medium and let it simmer until the sauce is reduced to a thick, syrupy consistency, stirring occasionally to ensure the pork is evenly coated.
Step 11
As the sauce thickens, add the final touch: 1 Cheongyang chili pepper, thinly sliced, or 3 peperoncino peppers for a touch of heat. Simmer for a little longer to finish. If you prefer less spice, you can omit the chili peppers. Green chili peppers can also be used as a substitute. It’s best to leave a little sauce remaining, rather than reducing it completely, for a moister and more flavorful dish when served. The chili adds a refreshing kick. If making for children who can’t handle spice, you can omit the chilies or serve them separately. Adjust the spiciness according to your family’s preference.
Step 12
And there you have it! Your delicious pork jangjorim is ready. Enjoy it with a warm bowl of rice!
