This Korean-inspired soy sauce pork and eggs is a jangjorim-style braise: bite-size pork simmers in a savory, gently sweet sauce, with hard-boiled eggs added to soak up its flavor. Jangjorim is often made with beef, and home versions vary; this pork variation is easy to serve with rice as a satisfying meal or as part of a Korean-style spread.
Ingredients
- 1 1/2 lb boneless pork shoulder (680 g), trimmed and cut into 1 1/4-inch (3 cm) pieces
- 1/2 cup regular brewed soy sauce (120 ml)
- 1 1/2 cups water (360 ml)
- 2 tablespoons packed light brown sugar (25 g)
- 1 tablespoon rice wine or mirin (15 ml), optional
- 6 garlic cloves (about 18 g), lightly crushed and peeled
- 1 tablespoon peeled, finely sliced fresh ginger (about 10 g)
- 1/2 medium yellow onion (about 75 g), cut into wedges
- 2 scallions (about 30 g), cut into 2-inch (5 cm) lengths
- 1/2 teaspoon freshly ground black pepper (1 g)
- 4 large eggs (about 200 g total), for boiling and braising
- 1 teaspoon toasted sesame oil (5 ml), optional, for finishing
- 1/2 teaspoon Korean gochugaru (Korean red pepper flakes, about 1 g), optional
Instructions
- Prepare the pork and marinade. Pat the pork dry and cut it into pieces of similar size so they cook evenly. In a nonreactive bowl or a sealable food-safe container, stir together the soy sauce, brown sugar, rice wine if using, garlic, ginger, onion, scallions, black pepper, and gochugaru if desired. Add the pork and turn the pieces so they are coated. Cover and refrigerate for 30 minutes. Do not leave raw pork marinating on the counter; the chilled rest seasons the outside while you prepare the eggs afterward.
- Boil and peel the eggs. After the pork has marinated, place the eggs in a saucepan and cover them with cold water by about 1 inch (2.5 cm). Bring the water to a boil, cover the pan, turn off the heat, and leave the eggs in the covered pan for 10 minutes. Transfer them to cold water until cool enough to handle, then peel carefully. Whole boiled eggs are ready when both the white and yolk are firm. Set them aside while the pork braises.
- Start the braise. Tip the pork and all of its marinade into a heavy-bottomed saucepan or Dutch oven. Add the measured water and bring the liquid to a full boil over medium-high heat. Boil for 1 minute, stirring once or twice, so the marinade that touched raw pork is thoroughly cooked. Skim off any gray foam from the surface, then lower the heat until the liquid is at a gentle simmer. Cover the pot partially, leaving a small gap for steam to escape.
- Simmer until tender. Cook the pork gently for 55 minutes, turning the pieces once or twice and checking that the pot continues to simmer rather than boil hard. If the liquid drops below about halfway up the pork, add a splash of hot water. The pork should be tender when pierced with a fork but still hold its shape. Check the center of a thick piece with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork. Keep the pork in the simmering braise until tender, then allow that rest before serving.
- Add the eggs and finish the sauce. Nestle the peeled eggs into the pot and spoon some braising liquid over them. Simmer uncovered for 10 minutes, gently turning the eggs once so they take on color on more than one side. Taste the sauce and, if it is saltier than you prefer, stir in a little hot water; if it tastes too mild, simmer it briefly to concentrate it. Turn off the heat and stir in the sesame oil if using. Let the pork rest for 3 minutes before serving, then cut the eggs in half if you like and spoon the sauce over everything.
Tips
- Choose pork for the texture you want. Shoulder has enough connective tissue to become pleasantly tender during a slow braise. Pork loin can be used, but it is leaner and can turn dry if simmered for the full time; check it earlier and stop once it is tender and meets the safe temperature.
- Use the right soy sauce. Regular brewed soy sauce gives the sauce a balanced salty, savory base. Korean soup soy sauce, if you already have it, is saltier and lighter in color, so use less and taste as you go. Tamari works as a gluten-free substitute when its label confirms it is gluten-free, though the flavor may be a little rounder and less wheat-sweet.
- Adjust the sweetener thoughtfully. Brown sugar is easy to find and helps round off the salty soy sauce. Korean rice syrup or corn syrup can replace it in a similar amount, but the sauce will taste less like brown sugar and may have a glossier finish. If using mirin instead of plain rice wine, remember that mirin is sweet; you can reduce the brown sugar by about 1 teaspoon.
- Keep the simmer gentle. A hard boil can make pork pieces break up and can reduce the sauce before the meat is tender. If the sauce becomes concentrated too early, add water a few tablespoons at a time rather than adding more soy sauce.
Serving Suggestions
Serve the pork and eggs warm over steamed short-grain rice, with enough braising liquid to season the rice without flooding the bowl. A small dish of kimchi adds a sharp, fermented contrast, while sliced cucumber, blanched greens, or simply dressed spinach makes the plate feel fresh. You can also set the pork, eggs, rice, and side dishes out separately so everyone can build a bowl to taste.
For a larger meal, pair the braise with a light vegetable soup and a few small banchan, or serve it family-style with rice and one or two vegetable sides. Cut each egg in half just before serving to show the firm yolk and make portions easy to share. A sprinkle of sliced scallion adds color and a mild onion flavor; sesame seeds are another optional garnish. Since the sauce is already salty, taste it before adding any extra seasoning at the table.
Variations
For a little heat, add the optional gochugaru or a sliced fresh chili to the braising liquid. Gochugaru brings a gentle, fruity pepper flavor; standard red pepper flakes can stand in, but they are often sharper and less distinctly Korean, so begin with a smaller pinch. For a milder version, leave out the chili and let the black pepper provide the only warmth.
To make the recipe with beef instead, choose a braising cut such as chuck and simmer until tender, allowing extra time if needed. Jangjorim is commonly associated with soy-braised beef, while pork and egg combinations are one of many home-style adaptations rather than a single fixed formula. You can also leave out the eggs and serve the pork on its own, or make extra hard-boiled eggs and add them to the sauce for a more egg-forward meal.
If you prefer a less sweet sauce, reduce the brown sugar to 1 tablespoon (about 12 g). For a deeper savory taste, add 1 teaspoon of fish sauce, but reduce the soy sauce slightly because both ingredients are salty. If rice wine is unavailable, omit it or use the same amount of water; the finished dish will lose a faint aromatic note but will still braise well. Avoid adding much more liquid seasoning before tasting the finished sauce.
Storage and Reheating
Refrigerate the pork, eggs, and sauce within 2 hours of cooking, dividing a large batch among shallow containers so it cools promptly. Keep it covered and refrigerated for 3 to 4 days. Store the eggs with some sauce so their surfaces do not dry out. For the best texture, freeze the pork and sauce for up to 2 months; hard-boiled eggs can become rubbery after freezing, so it is better to freeze the pork without them and cook fresh eggs when serving.
Thaw frozen pork overnight in the refrigerator. Reheat a portion gently in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water if the sauce has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer. Reheat only the amount you plan to eat, and avoid repeatedly cooling and warming the whole batch. The eggs can be reheated in the sauce, but do so gently to keep them from becoming tough.
Frequently Asked Questions
Is this a traditional Korean pork dish?
This is a Korean-inspired pork version of a soy-braised dish in the jangjorim style. Jangjorim is commonly made with beef, and ingredients and methods differ among households and regions. Pork shoulder and eggs make a practical variation, but this recipe is not meant to represent the only way to prepare it.
Can I marinate the pork overnight?
Yes. Keep the covered pork in the refrigerator and use it within 24 hours for this recipe. A longer marinade gives the outside more time to take on the soy and aromatics, but it does not replace the braising step: the pork still needs to cook gently until tender. The raw-pork marinade must be brought to a full boil as directed before it is simmered.
Can I use pork tenderloin instead of shoulder?
You can, but tenderloin is lean and cooks more quickly, so it is easier to overcook during a long braise. Cut it into larger, even pieces, start checking early, and use a thermometer to confirm the safe minimum temperature. Its texture will be firmer and less rich than shoulder, and it may not become as soft after simmering.
Why is my sauce too salty?
Soy sauce brands vary in saltiness, and a sauce that reduces for a long time becomes more concentrated. Stir in hot water a little at a time until it tastes balanced, and avoid reducing the sauce further once it is seasoned. Next time, you can begin with a little less soy sauce and add more near the end if needed.
Can I make the pork ahead without the eggs?
Yes. Cook the pork and sauce, cool and refrigerate them promptly, then reheat to 165°F (74°C) when ready to serve. You can boil and peel fresh eggs on serving day and warm them in the reheated sauce for about 10 minutes. This keeps the eggs tender and avoids freezing or storing them longer than necessary.
Related
- Korean Egg Bread (Gyeran Ppang) Recipe
- Korean Bibimbap Recipe with Beef and Vegetables
- Korean Soy Sauce Marinated Eggs: Mayak Eggs
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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