Savory and Sweet Beef Jangjorim: A Family Favorite
Easy ‘Rice Thief’ Beef Jangjorim Made with Leftover Beef
This recipe shows you how to easily make a savory yet sweet beef jangjorim using leftover beef scraps from your freezer. It’s the ultimate side dish that will make you finish a bowl of rice in no time – a true ‘rice thief’! Let’s make delicious beef jangjorim at home.
Main Ingredients
- 500g Beef Rump (lean cut)
Additional Ingredients
- 5-6 Hard-boiled eggs
- 3-4 Dried shiitake mushrooms
- 10-15 Whole garlic cloves
Seasoning Ingredients
- 3 Tbsp Mirin (rice wine)
- 1 cup Soy sauce (200ml)
- 2 Tbsp Fish sauce
- 1.5 Tbsp Sugar
- 1 Tbsp Corn syrup (or other liquid sweetener)
- 5-6 Hard-boiled eggs
- 3-4 Dried shiitake mushrooms
- 10-15 Whole garlic cloves
Seasoning Ingredients
- 3 Tbsp Mirin (rice wine)
- 1 cup Soy sauce (200ml)
- 2 Tbsp Fish sauce
- 1.5 Tbsp Sugar
- 1 Tbsp Corn syrup (or other liquid sweetener)
Cooking Instructions
Step 1
Thaw the beef stored in the freezer by soaking it in cold water for 30 minutes. Changing the water 2-3 times during this period is key to removing any gamey smell and ensuring a delicious jangjorim.
Step 2
Place the beef, from which the blood has been drained, into a pot. Add 4 cups of water, dried shiitake mushrooms, and whole garlic cloves, then bring to a boil over high heat.
Step 3
Skim off any foam or impurities that rise to the surface as it boils. This step ensures a clear and flavorful broth.
Step 4
Add 3 tablespoons of mirin. Once the broth boils vigorously over high heat, reduce the heat to medium and simmer the beef for 20 minutes. Mirin helps to eliminate any unpleasant odors from the beef.
Step 5
While the beef is cooking, remove the rehydrated shiitake mushrooms, discard the tough stems, and slice them into bite-sized pieces.
Step 6
Once the beef is cooked through, pour 1 cup of soy sauce into the pot.
Step 7
Next, add 2 tablespoons of fish sauce.
Step 8
Finally, add 1.5 tablespoons of sugar. Stir to combine all the seasoning ingredients and bring it back to a boil.
Step 9
Add the hard-boiled eggs, sliced shiitake mushrooms, and whole garlic cloves to the pot.
Step 10
Combine all the ingredients in the pot and let them simmer together.
Step 11
Simmer over medium heat for about 15 minutes until the sauce is reduced and the ingredients are well-coated. This allows the flavors to meld beautifully.
Step 12
When the eggs have turned a nice brown color and the sauce has thickened, turn off the heat. Stir in 1 tablespoon of corn syrup for a glossy finish. You can adjust the sweetness by adding more sugar or corn syrup to your taste.
Step 13
Remove the cooked beef from the pot and slice it as thinly as possible. Place the sliced beef into a storage container. Thin slices absorb the sauce better and are easier to eat.
Step 14
Pour the delicious jangjorim sauce generously over the beef in the container.
Step 15
Place the hard-boiled eggs in a separate container and pour the jangjorim sauce over them as well. This makes for an appealing presentation and adds extra flavor.
Step 16
Beef placed in the container.
Step 17
Hard-boiled eggs simmered together.
Step 18
Add the shiitake mushrooms and whole garlic cloves for added flavor.
Step 19
Once cooled slightly, cover the container and refrigerate. This homemade jangjorim will be a wonderful pantry staple for a long time.
Step 20
When you’re ready to eat, take out the desired amount of beef, eggs, mushrooms, and garlic and arrange them nicely on a plate.
Step 21
Spoon the warm jangjorim sauce generously over the ingredients.
Step 22
Serve with a bowl of rice, and you’ll have a fantastic meal ready! Enjoy your delicious Beef Jangjorim, the ultimate rice thief!
Step 23
Savor the succulent beef soaked in jangjorim sauce along with warm rice – it’s so good, you won’t even think about other side dishes! If you have leftover beef scraps in your freezer, try making this simple jangjorim and enjoy its wonderful taste. Experience the joy of transforming humble ingredients into a magnificent dish!
