Braised Korean Pork
Succulent, flavorful, and fall-apart tender, Braised Korean Pork is a comforting dish that combines bold, umami-packed flavors with melt-in-your-mouth texture. This recipe starts with seared pork belly or shoulder, which is slow-braised in a rich sauce infused with soy sauce, mirin, gochujang, garlic, and ginger for an irresistibly savory-sweet-spicy balance. The velvety sauce thickens into a glossy glaze, clinging to the pork for every bite of indulgence. Topped with fresh scallions and toasted sesame seeds, this dish is perfect served over steamed rice to soak up every drop. With a preparation time of just 15 minutes before it simmers gently to perfection, this Korean-inspired dish is an approachable yet impressive addition to your repertoire that's ideal for family dinners or meal prepping. Searching for a hearty and flavorful dinner option? This easy Braised Korean Pork recipe delivers restaurant-quality results in your own kitchen.
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Recipe Information
Ingredients
- 2 lbs Pork belly or pork shoulder, boneless
- 0.5 cups Soy sauce
- 1 cups Water
- 0.25 cups Mirin (Japanese sweet rice wine)
- 3 tbsp Brown sugar
- 4 Garlic cloves, minced
- 2 tsp Ginger, minced
- 1 tbsp Sesame oil
- 2 tbsp Gochujang (Korean chili paste)
- 1 tbsp Rice vinegar
- 3 Scallions, chopped
- 1 tbsp Sesame seeds, toasted
- 2 tbsp Neutral cooking oil (e.g., vegetable or canola oil)
Instructions
Cut the pork into 2-inch chunks if using pork shoulder. If using pork belly, slice into thick strips.
Heat a large heavy-bottomed pot or Dutch oven over medium heat and add the neutral cooking oil.
Sear the pork pieces until browned on all sides, about 2–3 minutes per side. Remove the pork and set aside.
In the same pot, reduce the heat to medium-low and add garlic and ginger. Sauté for about 1 minute, until fragrant.
Return the seared pork to the pot. Add soy sauce, water, mirin, brown sugar, gochujang, sesame oil, and rice vinegar. Stir well to combine everything.
Bring the mixture to a simmer, then cover the pot with a lid. Reduce the heat to low and let the pork braise gently for 90 minutes, stirring occasionally.
After 90 minutes, remove the lid and increase the heat to medium to allow the sauce to reduce. Stir occasionally, ensuring the sauce thickens and coats the pork evenly. This should take about 20–30 minutes.
Once the pork is tender and the sauce has reduced, remove the pot from the heat.
Garnish the dish with chopped scallions and toasted sesame seeds before serving.
Serve the braised Korean pork hot over steamed rice or with your favorite side dishes.
Nutrition Facts
Calories |
5390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 529.3 g | 679% | |
| Saturated Fat | 177.3 g | 886% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 6044 mg | 263% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 34.1 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1930 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
