Savory Braised Beef (So-gogi Jangjorim): A Recipe with Vibrant Garnish
Beef Jangjorim with Beautifully Preserved Garnish Color
This recipe introduces a simple yet effective method to make delicious beef jangjorim that pairs wonderfully with festive tables. We’ll show you how to keep the vibrant green color of the chili peppers intact until the very last bite, enhancing both the visual appeal and the taste.
Jangjorim Ingredients- Beef (chuck flap tail or eye of round) 200g
- Dried shiitake mushrooms 5 pieces
- Cheongyang peppers 5 pieces
- Garlic cloves 10 pieces
- Soy sauce 1/2 cup (100ml)
- Broth (or kelp broth) 1 cup (200ml)
- Rice syrup (or corn syrup) 3 tablespoons
- Scrap vegetables (kelp, white part of green onion, onion skins, etc.) a handful
Cooking Instructions
Step 1
Pour 3 cups (600ml) of water into a pot. Add the beef, rehydrated dried shiitake mushrooms, and scrap vegetables. Bring to a boil over medium heat, then reduce to low heat and simmer for 20-30 minutes to create a rich beef broth. This step adds depth of flavor to the jangjorim.
Step 2
Strain the broth through a fine-mesh sieve to get a clear liquid. Set aside the cooked beef and shiitake mushrooms to cool slightly. You can leave the shiitake mushroom caps whole for a more attractive presentation.
Step 3
Once cooled, slice the beef along the grain into bite-sized pieces, about 3cm long. Slice the rehydrated shiitake mushrooms to a similar size. Peel the garlic cloves. Remove the stems from the Cheongyang peppers and cut them into 1-2cm lengths. You can remove the seeds if you prefer less heat.
Step 4
The reason for blanching the chili peppers separately is to preserve their bright green color. In a small pot, add about 2-3 tablespoons of soy sauce, add the chopped Cheongyang peppers, and blanch them briefly. Immediately rinse under cold water to cool them down. This technique will keep the peppers vibrant.
Step 5
In a wide pot or pan, combine 1 cup (200ml) of the strained broth from Step 1 and 1/2 cup (100ml) of soy sauce. Add the sliced beef and shiitake mushrooms. Bring to a boil over medium heat, then reduce to low and simmer for 15-20 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
Step 6
As the sauce thickens, add 3 tablespoons of rice syrup (adjust sweetness to your preference) and the 10 whole garlic cloves. Simmer for another 5 minutes. Rice syrup adds a glossy finish and enhances the umami flavor. Once everything is well-braised, turn off the heat and let it cool completely. Transfer the jangjorim and its sauce to a sterilized container. Arrange the blanched Cheongyang peppers attractively on top for a beautiful presentation. Your delicious beef jangjorim is ready!
