Chewy and Delicious Soy-Braised Beef (Jangjorim)
How to Make Delicious Jangjorim, a National Side Dish
Let’s make some hearty Jangjorim that will be a staple in your kitchen. This recipe ensures a tender, non-stringy, and flavorful soy-braised beef.
Main Ingredients
- Beef (for Jangjorim) 500g
Cooking Instructions
Step 1
Hello! Today, we’re going to make Jangjorim, a beloved national side dish that’s always a hit on the dinner table. It’s simple, tender, and incredibly delicious. Shall we get started?
Step 2
First, prepare the beef for Jangjorim. Place the beef in a pot and cover it with water. Bring to a boil and simmer until the beef is tender enough to be easily pierced with a fork, which should take about 30-40 minutes. It’s important that the beef is cooked through and easily shreddable.
Step 3
Once the beef is cooked, remove it from the pot and rinse it under cold water. This ‘cold shower’ helps to retain the juices within the meat, resulting in a chewier texture. Let it cool slightly, then shred the beef lengthwise into bite-sized pieces. Avoid shredding it too thinly for a better bite.
Step 4
Now, let’s prepare the additional ingredients that will add depth of flavor to the Jangjorim. Remove the stems from the 3 red chili peppers, halve them, remove the seeds, and cut them into large pieces. Slice the 5 green chili peppers similarly. Also, prepare 10 whole garlic cloves. The mild spiciness and aromatic garlic will contribute significantly to the rich taste of the Jangjorim.
Step 5
Let’s make the delicious Jangjorim sauce! In a pot or deep pan, add 1 cup (200ml) of water. Then, stir in 3 tablespoons of soy sauce, 2 tablespoons of oligosaccharide, and a pinch of black pepper until well combined. The oligosaccharide adds a subtle sweetness and a lovely sheen, making the dish even more appealing.
Step 6
Once the sauce begins to boil, add all the shredded beef to the pot. Stir gently to ensure the sauce coats the beef evenly.
Step 7
Now, add the prepared whole garlic cloves and the sliced red and green chili peppers. Simmer over medium-low heat until the sauce thickens and reduces. Since the beef is already cooked, the key is to let the sauce penetrate the ingredients and reduce to a desirable consistency. Stir occasionally to prevent sticking.
Step 8
Continue to simmer over low heat until the sauce coats the beef with a glossy finish and becomes slightly reduced. The flavors will meld together beautifully, creating a deep, savory taste. Be mindful not to over-reduce, as it could become too salty. Adjust the cooking time based on the sauce’s consistency.
Step 9
Voila! Your delicious soy-braised beef Jangjorim, a true rice thief, is now complete! Let it cool slightly, then store it in an airtight container in the refrigerator. It will keep well and taste great for days. Enjoy this hearty and beloved side dish with your family!
