Soy-braised pork and eggs (Dwaejigogi jangjorim)
Simmer pork tenderloin with onion, shred it along the grain and braise with hard-boiled eggs, garlic and shishito peppers in soy sauce.
- Cuisine
- Korean
- Prep
- 12 min
- Cook
- 35 min
Scale the recipe
Ingredients
- Pork tenderloin Raw tenderloin with exterior silverskin and large pieces of fat removed
- 300 g
- Hard-boiled eggs Eggs with fully set whites and yolks, shells removed. For a small portion, cut an already boiled egg to use the amount needed.
- 3 pieces
- Onion
- 90 g
- Whole garlic cloves
- 5 cloves
- Shishito peppers
- 25 g
- Water
- 4 C
Seasonings
- Korean brewed soy sauce (jin-ganjang)
- 5 T
- Oligosaccharide syrup
- 2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Trim the pork tenderloin
Remove large pieces of fat and the tough silverskin, then weigh out 300 g. Cut with the grain into similar chunks about 5 cm long, then wash the tools that touched the pork.
-
Prepare the aromatics
Cut the onion 90 g into large pieces. Peel the whole garlic cloves 5 cloves. Stem and rinse the shishito peppers 25 g.
-
Simmer the pork with onion
Bring the water 4 C and onion to a boil. Add the tenderloin and reduce to medium-low. Cook for about 15–20 minutes, checking that the thickest part stays at or above 75°C for 1 minute.
-
Separate the pork and cooking liquid
Lift the pork onto a clean plate. Strain out the onion and foam. Use two forks to pull the pork into thick strands along the grain.
-
Braise eggs and garlic first
Pour the cooking liquid into a clean pot and stir in the soy sauce 5 T and oligosaccharide syrup 2 T. Add the peeled boiled eggs 3 pieces and garlic. Simmer over medium heat for 8–10 minutes, until the eggs are evenly brown.
-
Add the shredded pork
Add the pork to the sauce and simmer on medium-low for 5–7 minutes, turning once or twice. Add the peppers for the last 2 minutes so they stay green.
-
Serve and refrigerate
Portion out what you need. Divide the rest and its liquid among shallow airtight containers, then refrigerate promptly.
