Cookwith

Name: Korean-Style Braised Pork Butt (Dwaeji Jjim)
Prep time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Ingredients: 2 lbs pork butt (boneless, cut into large chunks); 1/4 cup soy sauce; 2 tbsp gochujang (Korean chili paste); 1 tbsp gochugaru (Korean chili flakes); 2 tbsp brown sugar; 1 tbsp sesame oil; 4 cloves garlic (minced); 2-inch piece ginger (sliced); 1 small yellow onion (sliced); 2 scallions (cut into 2-inch pieces, plus more for garnish); 1 medium carrot (sliced); 1/4 cup mirin (or dry sherry); 1 cup low-sodium chicken broth; 1 tbsp rice vinegar; 1 tsp freshly ground black pepper; 1 tbsp toasted sesame seeds (for garnish)

Korean-Style Braised Pork Butt (Dwaeji Jjim)

RoastedPepper6222

This Korean-style braised pork butt (Dwaeji Jjim) is rich, savory, and deeply flavorful, thanks to a classic combination of gochujang, soy, ginger, garlic, and a touch of sweetness. Brining the pork before braising ensures each bite is incredibly juicy and meltingly tender. The braising liquid reduces into a glossy, spicy-sweet sauce that clings to the succulent pork, making each bite unforgettable. Serve this comforting dish family-style with steamed rice and vibrant kimchi for a true Korean meal experience. Perfect for cooler evenings or when you crave bold, comforting flavors.

Ingredients

Instructions

Prepare a 6% salt brine (about 2 tbsp kosher salt dissolved in 5 cups of water). Submerge pork butt pieces and brine for 45 minutes, then drain and pat dry.
In a large Dutch oven or heavy pot, heat sesame oil over medium-high heat. Add pork butt chunks and brown on all sides, working in batches if needed.
Remove browned pork and set aside. In the same pot, add onion, garlic, ginger, and carrot. Sauté until onion is translucent, about 3 minutes.
Mix together soy sauce, gochujang, gochugaru, brown sugar, mirin, chicken broth, rice vinegar, and pepper. Pour into the pot and bring to a simmer, scraping any browned bits from the bottom.
Return pork to the pot along with scallions. Cover and simmer gently on low heat for 1.5-2 hours, turning pork occasionally, until fork-tender and sauce has thickened.
Remove pork and let rest for 5 minutes before slicing. Skim excess fat from the sauce, then spoon sauce over pork. Garnish with extra scallions and toasted sesame seeds. Serve with steamed rice and kimchi.