Description
Pork shoulder chunks simmer in a rich gochujang, soy, garlic, and ginger sauce until fall-apart tender. The spicy-sweet braise creates deep Korean comfort flavors perfect over steamed rice. Stovetop or slow-cooker method yields juicy results in 2-3 hours.
Cultural Background
Gochujang, a fermented Korean chili paste made from gochugaru chilies, glutinous rice, and soybeans, has roots dating back centuries in Korean cuisine with records appearing as early as the 9th century. Braised pork dishes draw from traditional Korean jjim and bossam preparations where tougher cuts like shoulder or belly are slowly cooked in savory, spicy sauces for tender results. This spicy gochujang version reflects modern Korean home cooking and comfort food traditions that blend heat, sweetness, and umami, often served family-style with rice.
Recipe Info
PREP TIME: 20 minutes
COOK TIME: 2 hours 30 minutes
TOTAL TIME: 2 hours 50 minutes
SERVINGS: 6
DIFFICULTY: Medium
Ingredients
- 3 pounds pork shoulder, cut into 2-inch chunks
- 2 tablespoons neutral oil (such as vegetable or canola)
- 1/3 cup gochujang (Korean chili paste)
- 1/4 cup soy sauce
- 1/4 cup honey or brown sugar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 cup chicken broth or water
- 1 medium onion, sliced (optional but recommended if available)
- Steamed rice, for serving
Instructions
- Pat the pork shoulder chunks dry with paper towels and season lightly with salt and pepper if desired. Heat 2 tablespoons neutral oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
- Working in batches to avoid crowding, sear the pork chunks on all sides until deeply browned, about 3-4 minutes per side. Remove seared pork to a plate and repeat with remaining pieces; this step builds flavor through Maillard reaction.
- Reduce heat to medium and add the sliced onion (if using) to the pot, cooking for 3-4 minutes until softened. Stir in the minced garlic and ginger, cooking for 1 minute until fragrant but not browned.
- Add the gochujang, soy sauce, and honey or brown sugar to the pot, stirring to combine into a smooth paste. Pour in the chicken broth or water and bring the mixture to a simmer, scraping up any browned bits from the bottom.
- Return the seared pork chunks and any accumulated juices to the pot, ensuring they are mostly submerged in the sauce. Cover the pot with a lid.
- For stovetop: Reduce heat to low and simmer gently for 2 to 2.5 hours, stirring occasionally, until the pork is fork-tender and easily pulls apart. For slow cooker: Transfer everything to a slow cooker and cook on low for 7-8 hours or high for 4-5 hours until tender.
- Once tender, uncover and simmer for an additional 10-15 minutes if needed to thicken the sauce slightly. Taste and adjust seasoning with more soy or honey if desired. Serve hot over steamed rice.
Tips
- Sear the pork in batches over high heat for maximum flavor development before braising.
- Avoid boiling the sauce vigorously during simmering as this can toughen the meat instead of tenderizing it.
- If gochujang is unavailable, substitute with a mix of miso paste and chili flakes or sriracha for a similar spicy-sweet profile, though flavor will differ slightly.
Nutrition
Calories: 480
Protein: 38g
Carbs: 22g
Fat: 26g