Jangjorim (Soy Braised Beef)
User Reviews
4.7
Jangjorim (Soy Braised Beef)
Description
Preparation starts by cutting the beef into rectangles and boiling it with onions, scallions, radish chunks, garlic, and ginger to build a broth and tenderize the meat. After the initial boil and skimming of impurities, the broth is strained and partially returned to the pot. Beef and a sauce mix of soy sauces, sugar, and rice wine are added, and the mixture is simmered further to reduce the liquid and concentrate flavors until the beef is tender.
Optional dried kelp or bay leaf, green peppers (such as shishito), and hard-boiled eggs are added towards the end of cooking to impart subtle aromatics and extra texture. The finished dish has a rich umami character from the soy and simmered beef, balanced with mild sweetness from the sugar. The meat can be shredded or sliced and served chilled or at room temperature, often accompanied by rice or kimchi.
Jangjorim stores well refrigerated in an airtight container for up to a week. To soften the meat after refrigeration, briefly warming or resting at room temperature helps restore tenderness. Reboiling the meat in sauce is recommended if storing longer to maintain texture and flavor.
Ingredients
- 1.5 pounds beef brisket
- 1.5 pounds flank steak
- 1.5 pounds beef shank
- 1/2 onion medium
- 2 scallions white part
- 6 ounces Korean radish cut into big chunks, also known as mu
- 7 garlic plump cloves
- 3 ginger thin slices, about 1-inch round
- 1/2 teaspoon black pepper whole, or ground to taste
Sauce ingredients
- 5 tablespoons soy sauce
- 2 tablespoons soup soy sauce or use more regular soy sauce, guk ganjang (국간장
- 3 tablespoons sugar
- 3 tablespoons rice wine or mirin
Optional ingredients
- 1 piece dried kelp or a bay leaf, 3-inch square
- 10 to 12 shishito peppers Use less and cut into halves if using large peppers, or other fresh green peppers
- 3 egg boiled, peeled
Instructions
- Cut the beef into 2 to 3-inch rectangles.
- In a covered medium pot, bring 8 cups of water and the next 6 ingredients to a boil. Continue to boil for 5 minutes over medium high heat.
- Drop the meat into the pot. Bring it to a gentle boil, and remove the scum. Reduce the heat to medium. Boil, covered, for about 30 minutes.
- Remove the meat. Strain the cooking liquid into a large bowl, and then add 2.5 cups of the liquid back to the pot. (You can save the remaining broth to make a soup or stew later.)
- Add the meat and sauce ingredients to the pot. Bring it to a boil over high heat. Reduce the heat to medium, and boil, covered, until the meat is tender and the sauce is reduced to about ⅓, about 20 minutes. You can cook longer if the meat is still not tender enough.
- Add the optional dried kelp, peppers and eggs and continue to boil for about 10 minutes. Discard the kelp, and transfer everything else to an airtight container for storage. Cool before storing in the fridge. Shred the meat and pour some sauce over to serve.
Notes
- Store in an airtight container in the fridge for up to 7 days.
- To soften refrigerated meat, let sit at room temperature for 20–30 minutes or microwave briefly.
- Reboil meat and sauce after several days to maintain tenderness if storing longer.
User Reviews
Overall Rating
4.7
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