Savory Braised Beef Brisket (Jangjorim)
A Crowd-Pleasing Side Dish Recipe: Deliciously Braised Beef Brisket
Hello! I’m Ryu-i, a Naver Food influencer. ^^ I had some leftover beef brisket from making my husband’s birthday seaweed soup, so I decided to make a delicious side dish. This braised beef brisket, cooked slowly in a sweet and savory sauce, is a perfect accompaniment to rice that you can keep for days. It’s a highly recommended side dish!
Main Ingredients- Beef Brisket 800g
- 6 Hard-boiled Eggs
- 1/2 Shirataki Konjac Jelly
- 20 Whole Garlic Cloves
- 1-3 Cheongyang Peppers (adjust to spice preference)
- 1.5L Water (for broth)
Braising Sauce- 1 Cup Soy Sauce (200ml)
- 2/3 Cup Brown Sugar (approx. 130g)
- 1/2 Cup Mirin (or Cooking Sake) (100ml)
- 1 Cup Soy Sauce (200ml)
- 2/3 Cup Brown Sugar (approx. 130g)
- 1/2 Cup Mirin (or Cooking Sake) (100ml)
Cooking Instructions
Step 1
If the beef is a few days old, soak it in cold water for about 30 minutes to remove any blood. If the meat is very fresh, you can skip this step.
Step 2
Fill a large pot generously with water. Add the beef brisket, cut into roughly four pieces, and boil for about 10 minutes to parboil and remove impurities.
Step 3
Remove the parboiled beef from the pot. Rinse it under cold running water to cool it down, then place it in a colander to drain any excess moisture completely.
Step 4
While the beef is still warm, shred it along the grain. This makes it easier to pull apart into tender strips. Tear it into bite-sized pieces.
Step 5
Prepare the whole garlic cloves by removing any stem ends. Slice the Cheongyang peppers diagonally. Cut the konjac jelly into bite-sized pieces (about 2-3 cm). (Blanching the konjac briefly in boiling water can help remove its characteristic odor).
Step 6
Have your hard-boiled eggs ready with their shells peeled. Soaking the eggs in cold water before peeling can make the process much easier.
Step 7
In a deep wok or pot, combine the soy sauce (1 cup), brown sugar (2/3 cup), and mirin (1/2 cup) to create the braising liquid base.
Step 8
Add the shredded beef brisket to the prepared sauce. Bring it to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for about 30 minutes, allowing the beef to become tender and absorb the flavors. Stir occasionally to ensure even coating.
Step 9
Once the beef is partially tender, add the konjac jelly and hard-boiled eggs. Continue to simmer over medium-low heat for another 10-15 minutes, allowing the ingredients to absorb the color and flavor of the sauce. Taste and adjust seasoning if needed; add more soy sauce if it’s too bland or a bit more sugar if you prefer it sweeter.
Step 10
Finally, add the whole garlic cloves and diagonally sliced Cheongyang peppers. Continue to simmer for another 5-10 minutes until the beef is fully cooked and the sauce has reduced to a glaze. You can adjust the number of peppers to your liking, or substitute with red bell peppers if you prefer less heat. Once cooked, let the Jangjorim cool slightly before storing it in the refrigerator for the best flavor.
