Tender Braised Beef (So-gogi Jangjorim)
The Ultimate Recipe for Tender and Flavorful Korean Braised Beef
This So-gogi Jangjorim recipe is perfect for any occasion, serving as a hearty and delicious side dish that will be loved by the whole family. The tender beef, slightly spicy Korean green chili peppers (gkwari gochu), and a savory-sweet soy sauce mixture create a perfect balance of flavors that will have you reaching for more rice. We’ll also share a tip for perfectly boiling quail eggs! This recipe is designed to be easy for beginners to follow, resulting in a satisfying homemade dish.
Main Ingredients- Beef (Hongdukke-sal / Eye of Round) 470g (Choose a thick cut for maximum tenderness)
- Korean Green Chili Peppers (Gkwari Gochu) 98g (Select plump, shiny peppers)
- Quail Eggs 1 tray (approx. 20-25 eggs)
For Boiling the Beef (To remove gamey smell and ensure tenderness)- Green Onion 1 stalk (medium size)
- Onion 1 whole (medium size, can be used with skin for extra flavor)
- Whole Garlic Cloves 6
- Bay Leaves 2
- Mirin (Rice Wine) 2 Tbsp
- Whole Peppercorns 10
Braising Sauce- Soy Sauce (Jin-ganjang) 75ml (Use Jin-ganjang for best color and flavor, not soup soy sauce)
- Oligosaccharide 4 Tbsp (Adds sweetness and gloss, a great alternative to sugar)
- Mirin (Rice Wine) 2 Tbsp (Helps remove any remaining odor and adds shine)
- Green Onion 1 stalk (medium size)
- Onion 1 whole (medium size, can be used with skin for extra flavor)
- Whole Garlic Cloves 6
- Bay Leaves 2
- Mirin (Rice Wine) 2 Tbsp
- Whole Peppercorns 10
Braising Sauce- Soy Sauce (Jin-ganjang) 75ml (Use Jin-ganjang for best color and flavor, not soup soy sauce)
- Oligosaccharide 4 Tbsp (Adds sweetness and gloss, a great alternative to sugar)
- Mirin (Rice Wine) 2 Tbsp (Helps remove any remaining odor and adds shine)
Cooking Instructions
Step 1
Start by soaking the beef (Hongdukke-sal) in cold water for about 30 minutes to remove any excess blood. Thoroughly draining the blood is crucial for a clean and fresh-tasting jangjorim.
Step 2
Place the drained beef in a pot. Add enough water to fully submerge the meat. Toss in the green onion, bay leaves, onion, garlic cloves, mirin, and whole peppercorns to help remove any gamey odors and add depth of flavor. Bring to a boil over high heat.
Step 3
Once the water reaches a rolling boil, reduce the heat to medium. Cover the pot and let the beef simmer gently for about 1 hour. This slow cooking process is key to achieving exceptionally tender beef.
Step 4
While the beef is simmering, you can prepare the quail eggs. Place the quail eggs in a separate pot filled with cold water. Add about 1/2 tablespoon of salt to the water; this helps make peeling easier later.
Step 5
As soon as the water starts to boil, gently stir the quail eggs in a circular motion using a spoon or ladle. This technique helps prevent the eggs from cracking and ensures they cook into a nice, round shape.
Step 6
Continue to boil the quail eggs for about 5 more minutes after the water begins to simmer. Once cooked, immediately transfer the eggs to a bowl of cold water. This rapid cooling helps the shells loosen, making them easier to peel.
Step 7
After cooling in the cold water, carefully peel the quail eggs. Tip for easy peeling: Gently tap each end of the egg to create a small crack, then roll it gently while submerged in water to help separate the shell.
Step 8
Once the beef has finished simmering for an hour, remove it from the pot. Let it cool slightly until it’s warm enough to handle, then shred it into bite-sized pieces following the natural grain of the meat. Be careful not to shred it while it’s too hot, as it might break apart.
Step 9
Strain the beef broth through a fine-mesh sieve to remove any solids, ensuring you have a clear liquid. Pour the strained broth back into the clean pot. Add the shredded beef and the peeled quail eggs. Now, add the braising sauce ingredients: soy sauce, oligosaccharide, and mirin.
Step 10
Bring the mixture to a boil over high heat. Once it starts bubbling, reduce the heat to medium and let it braise for about 10 more minutes. You’ll see the beef and eggs gradually absorb the sauce and develop a glossy sheen. Stir occasionally to ensure even cooking.
Step 11
While the beef and eggs are braising, prepare the Korean green chili peppers (gkwari gochu). Trim off the stems. To help the peppers absorb the sauce better, prick them a few times with a fork or a toothpick. This will also help release their subtle spicy flavor into the braising liquid.
Step 12
Add the prepared gkwari gochu to the pot. Continue to braise over medium-low heat for about 5 more minutes, or until the peppers are slightly softened and well-coated with the sauce. Your delicious and tender So-gogi Jangjorim is now ready! Let it cool slightly before serving for the best flavor. It tastes even better the next day!
