Savory Beef Jangjorim with Shiitake Mushrooms
Delicious Beef Jangjorim Recipe Enhanced with Aromatic Shiitake Mushrooms
Leveraging a beef package provided as part of a program to support farmers during challenging times, we’ve created a hearty and beloved side dish: Beef Jangjorim. The addition of fragrant shiitake mushrooms elevates the flavor profile, and the rich braising sauce is incredibly satisfying with rice. This delicious Jangjorim is perfect for special occasions or simply as a staple in your everyday meals. Shall we make it together?
Jangjorim Ingredients- 600g beef for Jangjorim (eye of round or top round)
- 1 handful of Shishito peppers (about 10-15)
- 5 Shiitake mushrooms
- 2 trays of quail eggs (approx. 20 eggs)
Ingredients for Boiling Beef- 8 cups (1.6L) water
- 1 stalk of green onion
- 1 handful of garlic cloves (approx. 10-15 cloves)
- 1 Tbsp whole peppercorns
- 5 shiitake mushroom stems (or 2-3 dried shiitake mushrooms)
- 8 cups (1.6L) water
- 1 stalk of green onion
- 1 handful of garlic cloves (approx. 10-15 cloves)
- 1 Tbsp whole peppercorns
- 5 shiitake mushroom stems (or 2-3 dried shiitake mushrooms)
Cooking Instructions
Step 1
First, soak the beef in cold water for about 30 minutes to remove excess blood. Changing the water once during this process will be more effective in eliminating any gamey odors. Thoroughly draining the blood ensures a cleaner and more delicious Jangjorim.
Step 2
Wash the Shishito peppers, remove the stems, and cut them in half. If they are thick, you can cut them into thirds. Prepping them now will make the cooking process much smoother.
Step 3
Trim the stems from the fresh shiitake mushrooms and cut them into bite-sized pieces (about 2-3cm). Don’t discard the stems; set them aside to add to the boiling water later – they’ll add a deeper flavor to the broth. Dried shiitake mushrooms can also be used.
Step 4
Once the beef has been drained of blood, remove it from the water and cut it into pieces suitable for boiling (about 5-6cm in length). Cutting it too small might cause it to break apart during simmering, so aim for a moderate size.
Step 5
In a deep pot, add 8 cups (1.6L) of water. Add the prepared green onion stalk, a handful of garlic cloves, 1 tablespoon of whole peppercorns, and the 5 reserved shiitake mushroom stems.
Step 6
Once the water comes to a boil, add the beef that has been drained of blood. Bring it to a boil over high heat for a moment to skim off any impurities.
Step 7
Reduce the heat to medium-low, cover the pot, and simmer for about 1 hour until the beef is tender. The best way to check if it’s cooked is to pierce it with a chopstick; if it goes in smoothly without any blood coming out, it’s ready. Tender beef will shred nicely.
Step 8
Carefully remove the tender cooked beef from the pot. Use tongs as it will be hot.
Step 9
Strain the broth through a fine-mesh sieve to get a clear liquid. Straining out impurities and spice fragments will result in a beautifully colored and clean-tasting Jangjorim.
Step 10
Once the removed beef has cooled slightly so you can handle it, shred it finely along the grain. Shredding while it’s too hot can make it fall apart, so let it cool to a manageable temperature. You can shred it thickly or thinly according to your preference.
Step 11
Pour the clear broth back into the pot. Add 1 cup (200ml) of soy sauce, 1 tablespoon of sugar, and 2 tablespoons of cooking wine. Stir well until the sugar is completely dissolved to create the braising sauce. Taste and adjust the sweetness or saltiness to your liking.
Step 12
Add the shredded beef, sliced shiitake mushrooms, peeled quail eggs, and the halved Shishito peppers to the braising sauce. Ensure all ingredients are well submerged in the sauce.
Step 13
Simmer over medium-low heat for about 10 minutes, stirring occasionally to coat the ingredients evenly with the sauce. The Jangjorim is ready when the sauce has slightly thickened and the ingredients are glossy. It tastes even better as it cools and the flavors meld!
