Samgyeopsal Jangtteoktteok-i (Quick Soy-Braised Pork Belly Bites)
This recipe for Samgyeopsal Jangtteoktteok-i allows you to easily make a soy-braised pork dish in just 5-10 minutes, unlike traditional jangjorim (장조림) which takes a long time. It's perfect as a side dish for rice or an appetizer for drinks.
📝 Editor's Notes
🥩 This Samgyeopsal Jangtteoktteok-i is a magical recipe that lets you complete a long-cooking jangjorim (장조림) in just 10 minutes.
The savory richness of pork belly combined with the sweet and salty soy sauce seasoning is truly a 'rice thief' (밥도둑), a dish so delicious it makes you eat a lot of rice.
Adding dark brown sugar provides tenderness and an appetizing color, and a touch of Cheongyang chili (청양고추) can introduce a pleasant spiciness, making it a flavor that everyone, young and old, will enjoy.
The cooking process is simple, making it an 'easy' level dish for beginner cooks.
🛒 Ingredient Tips
🥓 If you prefer less fat, you can use pork neck or pork shoulder instead of pork belly for a lighter taste.
If you don't have honey, rice syrup (조청) or corn syrup (물엿) can be used as a substitute, but you might miss the unique deep sweetness and glaze that honey provides!
Use freshly minced garlic and green onions to ensure a vibrant aroma.
Once the Jangtteoktteok-i is completely cooled, store it in an airtight container in the refrigerator, and you'll have a delicious side dish for several days, so feel free to make a generous batch.
🥘 Ingredients
👨🍳 Cooking Points
🍳 The key to this dish is 'staged seasoning.' It's important to start by removing the gamey smell from the meat, then adding water and simmering to tenderize the pork.
A crucial tip is to add the dark brown sugar *before* the soy sauce!
This ensures the meat gets a beautiful color and becomes much more tender.
Adjust the heat from medium to low while mixing well to prevent the sauce from reducing too quickly or burning.
Finishing with a swirl of sesame oil at the end and sautéing for a bit longer will bring out a rich, nutty aroma.
👨🍳 Directions
Cut 1 lb of pork belly into large, bite-sized pieces and place them in a pan.
In the pan with just the pork belly, add 1.5 tbsp of cooking wine and 2 pinches of black pepper. Sauté to remove any gamey smell from the pork belly.
Once the pork belly is no longer bloody and has released some fat, add 1/4 cup of water and simmer until the liquid is almost completely reduced.
When the liquid has reduced, add 2 tsp of dark brown sugar first. Sauté until the pork is tender and develops a nice color.
Add 1.5 tbsp of soy sauce and 1.5 tbsp of honey (or rice syrup (조청) / corn syrup). Mix well and simmer until the sauce thickens.
Add 2 tsp of minced garlic and 2 tbsp of minced green onion, and sauté together.
If you want to enhance the umami flavor, add 2 tsp of tuna sauce (참치액).
Add 1 to 2 chopped Cheongyang chilies (청양고추) and sauté. (Cheongyang chilies are optional, depending on your preference.)
When the liquid is almost completely reduced, add 1 tbsp of sesame oil and sauté for another minute to finish.
Serve the finished Samgyeopsal Jangtteoktteok-i on a plate. It can also be cooled, stored, and served as a delicious side dish for later.
💡 Tips
If you prefer less fat, you can use pork neck or pork shoulder instead of pork belly.
Adding dark brown sugar first helps the meat become more tender and moist.
It's good to add minced green onion in a ratio of twice the amount of minced garlic.
Cool the finished Jangtteoktteok-i completely, then store it in an airtight container in the refrigerator to use as a convenient side dish.
🥢 Who This Is For
😋 On busy weeknights, when you need a quick and delicious side dish, this Samgyeopsal Jangtteoktteok-i will be your best choice.
The salty and sweet flavor is great for kids' meals, and adding a spicy Cheongyang chili (청양고추) makes it an excellent accompaniment for adults' drinks.
Highly recommended for cooking beginners and those living alone!
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