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Garlic Soy Sauce Pork. Today, we'll make one of my favorite comfort dishes. It's pork strips marinated in a salty, sweet and garlic-infused soy sauce. The leftover braising sauce is just too good. It'll make you wolf down your rice in minutes, which is both a good and bad thing. For banchan, we will toss chopped green chili in a rich doenjang paste. Pair the two dishes together and you got yourself a mighty fine meal. Oh, and don't forget the fried egg!

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My favorite part of this meat dish is actually the garlic cloves. After braising for some time, the garlic cloves lose most of their potency and turns very soft, almost like mini mashed potatoes. The braised garlic provides a slight, aromatic flavor to balance out the salty-sweet flavor of the soy-sauce. It's perfect with some white rice.

Today's chili pepper dish is better known as gochu muchim (고추무침) in Korea. It's a popular banchan, often served at K-BBQ restaurants, to help customer refresh their palate. So type of peppers should I use? Try to find Poot Gochu (풋고추) if you live near a Korean mart. Another option is a Korean pepper called Oi gochu (오이고추). This one is even milder than Poot Gochu and works well too. However, do not use Cheongyang Chili Peppers (청양고추) for this banchan. It's much too spicy - one bite will have you looking like you stepped outside of a sauna!

Alright, enjoy this comfort meal! Allow it to help you kick off a fun, relaxing weekend. 🕺

Garlic Soy Braised Pork Strips + Doenjang Chili Peppers

One of my favorite pork dishes (Easily Top 3!)

5 from 5 votes

Print Pin Rate

Course: Easy

Servings: people

Ingredients

Garlic Soy Sauce Pork Strips

Pork neck - 400 grams pork chops are ok too!
Garlic - a big handful no need to be exact
Mirim - 1 Tablespoon or use white wine
Ginger powder - ½ teaspoon Or use freshly grated ginger
Herb Salt - ½ Tablespoon Or use regular salt
Sesame seeds - few shakes for garnish, optional

Braising Sauce

Soy Sauce - 3 Tablespoons
Sugar - 1 Tablespoon
Honey - 2 Tablespoons
Minced garlic - ½ Tablespoon
Oyster sauce - 1 Tablespoon
Mirim - 2 Tablespoons
Sesame oil - 1 Tablespoon
Water - ¼ cup

Doenjang Chili Peppers

Mild green chili peppers - 6-7
Minced garlic - ½ Tablespoon
Honey - 1 Tablespoon
Doenjang - 1 Tablespoon
Gochujang - 1 teaspoon !
Sesame oil - ½ Tablespoon
Sesame seeds - few shakes

Instructions

Garlic Soy Sauce Pork Strips

Cut pork into bite-sized strips. Place into a mixing bowl. Then place in Mirim (1 Tablespoon), Ginger Powder (½ teaspoon) and herb salt (½ Tablespoon). Use your hands and thoroughly coat the meat. Set the meat aside to marinate for at 15 minutes.
Take out another mixing bowl. Whisk together all of the listed ingredients under "Braising Sauce".
Cut the stem part off each garlic clove. Look for any impurities as well (if any).
Place oil into a frying pan. Place on medium-high heat. Once oil is hot, place garlic cloves in. Mix around until they get a slight browning on one side.
Then place in the marinated meat. Allow the meat to develop a slight browning on one side as well. Then place in the braising sauce. Now, reduce the heat to a low heat!
Place a lid on the frying pan. And allow it to gently simmer for 15-20 minutes.
Once the sauce thickens up enough (reference video), plate it and garnish with sesame seeds.
Serve with a bowl of hot rice and perhaps a fried egg on top 🙂

Doenjang Chili Peppers

Cut chili peppers into small bite-sized pieces.
Take out mixing bowl and thoroughly whisk: Minced garlic (½T), Honey (1T), Doenjang (1T), Gochujang (1 teaspoon), Sesame oil (½T) and sesame seeds (few shakes).
Then mix in the chili peppers and coat each piece evenly.
Bon Appetit! Enjoy the weekend 🙂