Delicious Beef Jangjorim (Soy-Braised Beef) – Baek Jong-won’s Recipe
How to Make Baek Jong-won’s Famous Beef Jangjorim, a Perfect Side Dish, Including Egg Jangjorim
Today, I’ll show you how to make beef jangjorim, a popular and hearty side dish! This recipe follows Baek Jong-won’s golden ratio, and it requires at least 1 hour of simmering time to ensure the beef becomes incredibly tender and absorbs all the savory flavors. While it takes a little time, the ingredients and steps are simple, making it an accessible recipe for everyone. First, cut the beef into bite-sized pieces and blanch them in boiling water for 10 minutes. Then, combine the beef with water, soy sauce, sugar, and cooking wine, and let it simmer gently for 50 minutes. (Note: I’ve slightly reduced the amount of soy sauce from the original recipe). In the final step, add boiled eggs, garlic, and chili peppers for an even richer and more flavorful beef and egg jangjorim. It’s perfect for a quick and delicious meal!
Main Ingredients- 500g Beef Brisket (or other cuts like eye of round, top round, shank suitable for braising)
- 1.5L Water (for blanching beef)
- 7 Boiled Eggs
- 20 cloves Garlic
- 5 Green Chili Peppers (or Cheongyang chili peppers, adjust for spice preference)
Seasoning Ingredients- 1.8L Water
- 200g Soy Sauce
- 70g Sugar
- 25g Cooking Wine (e.g., Mirin)
- 1.8L Water
- 200g Soy Sauce
- 70g Sugar
- 25g Cooking Wine (e.g., Mirin)
Cooking Instructions
Step 1
First, let’s prepare the garlic and chili peppers that will add flavor to the jangjorim. You can adjust the amount of garlic cloves (20 pcs) to your preference. Slice the larger garlic cloves thinly. Wash the 5 green or Cheongyang chili peppers and cut them into pieces about 1cm long. If you’re making this for children, using mild green peppers is recommended.
Step 2
For the beef jangjorim, I’ve prepared 500g of brisket. I thawed the frozen beef overnight in the refrigerator before use. Place the beef in a bowl, cover it with cold water, and let it soak for about 30 minutes to remove any blood. After 30 minutes, rinse the beef thoroughly under running water.
Step 3
Once the blood is removed, we’ll blanch the beef for 10 minutes. To shorten the blanching time and help the sauce penetrate better, I’ve cut the beef into slightly smaller pieces. Make sure to cut against the grain for tenderness! I cut mine into pieces about 7cm long for easy eating with children. If they’re too small, they might fall apart during cooking, so aim for a manageable size.
Step 4
In a deep pot, add 1.5L of water and bring it to a boil over high heat. Once the water is boiling vigorously, add the prepared beef and blanch it for 10 minutes. This step helps remove impurities, resulting in a cleaner-tasting beef jangjorim.
Step 5
After 10 minutes of blanching, drain the beef using a sieve and rinse it once more under running water. This process further removes impurities, ensuring a clean and savory flavor for your beef jangjorim.
Step 6
The blanched beef will now be simmered in the delicious sauce. (Please ensure the pot used for blanching is washed clean before reuse.)
Step 7
In the cleaned pot, combine 1.8L of water, the blanched beef, 180g of soy sauce, 70g of sugar, and 25g of cooking wine. Bring this mixture to a boil over high heat. Simple ingredients for such a delicious dish!
Step 8
Now, all that’s left is to let it simmer! While the jangjorim is cooking, it’s a good time to prepare the boiled eggs to go along with it.
Step 9
Skim off any foam that rises to the surface as it boils. Once the sauce comes to a rolling boil, reduce the heat to medium-low, cover the pot, and simmer for about 40 minutes. Let it cook gently until the beef is tender and the sauce has deeply penetrated.
Step 10
After 40 minutes, add the prepared boiled eggs, sliced garlic, and chopped green chili peppers to the pot. Continue to simmer for another 10 minutes. This allows the eggs, garlic, and peppers to soak up the delicious soy sauce, creating a richer flavor.
Step 11
Simmer for another 10 minutes over medium-low heat, allowing the sauce to fully coat and infuse the ingredients. Turn off the heat, and your delicious beef jangjorim is ready!
Step 12
If you’ve just made beef jangjorim, you absolutely must try making ‘butter jangjorim rice’! Simply mix a bit of butter into warm rice with the freshly made jangjorim – it’s incredibly delicious. For immediate consumption, serve the jangjorim onto a plate. Store the rest in an airtight container, let it cool completely, and then refrigerate. It can be kept for about a week. Jangjorim can solidify and develop a white layer of fat when chilled, so you can either skim off this fat before eating or refrigerate the pot and gently reheat it each time you want to serve it. Choose your preferred storage method and enjoy this hearty side dish!
