Delicious Beef Jangjorim Made from Leftover Jeon
Effortlessly Make Savory Beef Jangjorim from Holiday Jeon
Beef jeon (pancakes) is a must-have on our holiday table. This year, we prepared it thick and seasoned only with sesame oil, highlighting the pure beef flavor. While delicious on its own, we found ourselves with leftovers that seemed hard to finish. Transforming them into jangjorim (braised beef jerky) was the perfect solution, creating a fantastic side dish for rice! Here’s how to make beef jeon jangjorim.
Key Ingredients
- 500g leftover beef jeon (pancakes)
- 1 Tbsp minced garlic
- 2 Cheongyang peppers
- 250ml soy sauce
- 150ml water
- 3 Tbsp sugar
- 3 Tbsp cooking wine (mirin or soju)
Cooking Instructions
Step 1
First, slice the leftover beef jeon into bite-sized pieces that are easy to eat. For better flavor penetration, slicing them thinly will allow the soy sauce mixture to soak in more effectively.
Step 2
Add 1 tablespoon of minced garlic to the sliced beef jeon. The garlic’s aroma will blend beautifully with the beef, enhancing its savory notes.
Step 3
If you enjoy a bit of spice, cut the 2 Cheongyang peppers in half and add them. Their pleasant heat will cut through any richness and add a layer of flavor to the jangjorim. You can omit them or use red bell peppers if you prefer less heat.
Step 4
Now, pour in 250ml of soy sauce, which forms the base of our jangjorim. Soy sauce provides umami and saltiness, and also helps to tenderize the beef.
Step 5
To prevent the seasoning from becoming too intense, add 150ml of water. This helps to balance the saltiness of the soy sauce. Don’t worry if it seems a bit watery initially, as some will evaporate during cooking.
Step 6
Add 3 tablespoons of cooking wine (like mirin or soju) to eliminate any gamey odors from the beef and further enhance its flavor. Cooking wine also helps to tenderize the meat, resulting in a softer texture.
Step 7
Finally, add 3 tablespoons of sugar to introduce sweetness. Sugar elevates the overall flavor profile and helps the sauce to coat the beef nicely. Feel free to adjust the sweetness to your preference.
Step 8
Once all ingredients are combined and stirred well, bring the mixture to a boil over high heat. When it vigorously boils, continue to cook on high heat for another 5 minutes to allow the flavors to concentrate.
Step 9
During the boiling process, carefully skim off any foam or impurities that rise to the surface. Removing this foam results in a cleaner broth and a more refined flavor.
Step 10
After boiling on high heat for 5 minutes, reduce the heat to medium and let it simmer gently for about 20 minutes. Stir occasionally to ensure the beef absorbs the sauce evenly. Taste and adjust the seasoning; add a little more soy sauce if it’s too bland, or a splash of water if it’s too salty.
Step 11
Your delicious beef jeon jangjorim is ready! Serve it over warm rice for a satisfying and flavorful meal.
