Dwaejigogi Jeon – Fried Pork

돼지고기 전
Sliced pork that is marinated, then lightly breaded and fried. Often served as ban chan, a drinking snack, or as part of a special day meal.


1 lb pork shoulder

2 each eggs

3/4 cup flour

1/4 cup potato starch



vegetable oil to pan fry

  • Marinade
    • 2 tablespoons soy sauce
    • 2 tablespoons water
    • 1 ounce ginger, peeled
    • 4 cloves garlic, peeled
    • 2 tablespoons honey
    • 1 teaspoon rice wine
    • 1 teaspoon lemon juice


Mix Marinade

  • Place the first four ingredients in a blender and liquify.
  • Transfer to a mixing bowl, add the rest of the marinade ingredients and mix well. Let stand 1 hour at room temperature.
  • Cut meat into roughly 1/2 inch by 1 1/2 inch strips.
  • Lightly salt & pepper each strip and let stand for ten minutes.
  • Add meat to marinade and let stand in the refrigerator for 2 hours.


  • Remove meat from marinade and pat dry.
  • Mix flour and starch together.
  • Heat a non stick pan over medium heat.
  • Add 2 to 3 tablespoons cooking oil.
  • Dredge meat through flour mix, dip in beaten egg, and fry for about two minutes per side(just lightly browned)
  • Serve with a soy sauce based dipping sauce.
  • May be served as a side dish (Ban Chan) part of a meal, as a drinking snack with kimchi, or as an appetiser.


  • Place the marinated meat on mini skewers with asparagus stalks, different colored bell pepper, and/or green onion all cut to the same length as the meat.
  • Dredge through the flour mix and place in a lined steamer tray.
  • Steam the pork skewers for about five minutes, or until the flour/starch coating sets.
  • Remove from steam tray and dip in egg, then fry as above.