Pressure Cooker Beef Jangjorim: Tender & Chewy
Tender and chewy beef jangjorim made with a pressure cooker
This beef and king oyster mushroom jangjorim is incredibly tender and chewy, with a subtle chili aroma that’s simply divine. Perfect for a hearty meal!
Main Ingredients
- Beef (Top Blade Steak Cut) 300g
- Radish 1 piece (approx. 5cm thick)
- King Oyster Mushrooms 2 pcs
- Cheongyang Peppers 1 handful (5-6 pcs)
- Green Onions 2 stalks
Seasoning & Aromatics
- Soy Sauce 2/3 cup (approx. 130ml)
- Raw Sugar or Sugar 2 Tbsp
- Plum Extract 2 Tbsp
- Corn Syrup 1 Tbsp
- Water 1.5 liters
- Whole Garlic Cloves 5-6 pcs (or 1 Tbsp minced garlic)
- Soy Sauce 2/3 cup (approx. 130ml)
- Raw Sugar or Sugar 2 Tbsp
- Plum Extract 2 Tbsp
- Corn Syrup 1 Tbsp
- Water 1.5 liters
- Whole Garlic Cloves 5-6 pcs (or 1 Tbsp minced garlic)
Cooking Instructions
Step 1
First, gently pat dry the steak-cut beef with paper towels. Then, soak it in cold water for 30 minutes to remove excess blood. After 30 minutes, discard the water and add another cup of cold water, soaking for an additional 10 minutes. This process ensures the beef becomes cleaner and more tender. Drain the beef thoroughly in a colander.
Step 2
Prepare the vegetables for the jangjorim. Slice the radish into approximately 1.5cm thick rounds. Cut the king oyster mushrooms into 2-3 large pieces. Remove the stems from the Cheongyang peppers and leave them whole. Cut the green onions into large segments. If you have whole garlic cloves, prepare them as well.
Step 3
Place the drained beef, sliced radish, green onions, whole garlic cloves, and 1.5 liters of water into the pressure cooker. Set it over high heat and bring to a boil.
Step 4
Once steam starts to rise from the pressure cooker and the whistle lifts, cook on high heat for 5 minutes. Then, reduce the heat to medium and cook for an additional 5 minutes. You’ll start to smell the delicious aroma of the cooking meat. When the whistle goes down naturally, turn off the heat and let it sit for about 5 minutes to release the pressure gradually.
Step 5
Carefully open the pressure cooker lid. Remove the cooked beef and, while it’s still warm, use two pairs of tongs to shred it into bite-sized pieces. Shredding them a bit thickly will give a better texture compared to shredding too finely.
Step 6
Set aside the shredded beef.
Step 7
Pour about 2/3 of the remaining broth from the pressure cooker into a pot (ensure it fills about 2/3 of the pot’s height). Add the soy sauce (2/3 cup), raw sugar (2 Tbsp), corn syrup (1 Tbsp), and plum extract (2 Tbsp) to the broth. Stir well to create the seasoning sauce.
Step 8
Once the sauce begins to boil, add the sliced king oyster mushrooms. Simmer for 8 minutes over medium heat, allowing the mushrooms to absorb the flavors.
Step 9
When the mushrooms are somewhat cooked, add the Cheongyang peppers and the shredded beef. Cover the pot and let it simmer over medium heat for another 10 minutes, allowing the beef to fully absorb the seasoning.
Step 10
Your delicious beef jangjorim is ready, steaming hot! The combination of tender yet chewy beef and the satisfying chewiness of the king oyster mushrooms is exquisite. The subtle chili flavor will awaken your appetite, making you want to finish a whole bowl of rice. Serve it over warm rice and enjoy!
