Sweet & Savory Soy-Braised Beef (So-gogi Jangjorim): The Ultimate Home-Style Side Dish Recipe
Delicious Home-Style Side Dish! How to Make Flavorful Soy-Braised Beef
I’ve made a truly delicious soy-braised beef side dish for your home! It has that perfect sweet and savory (dan-jjan) flavor that’s always satisfying. Here’s a recipe for delicious soy-braised beef that you can enjoy anytime. It’s a classic for a reason!
Ingredients- Beef for braising (top round or chuck tender) 350g
- Garlic cloves 5-10
- Korean chili peppers (kkwarigochu) about 20
- Hard-boiled quail eggs about 20
- Soy sauce 6 Tbsp
- Oligosaccharide (or corn syrup) 3 Tbsp
- Green onion 1/2 stalk
- Sesame seeds, a pinch
Cooking Instructions
Step 1
First, soak the beef for braising (top round or chuck tender recommended), about 350g, in cold water for about 10 minutes to remove excess blood. Removing the blood is key to a clean-tasting jangjorim without any gamey odors.
Step 2
In a pot, combine 1.2L of water and half a green onion stalk. Bring to a boil. Once boiling, add the beef you’ve drained of blood and let it simmer. Once the broth has extracted its flavor, remove and discard the green onion.
Step 3
Prepare about 20 Korean chili peppers (kkwarigochu) by trimming off their stems and washing them thoroughly under running water. These add a wonderful texture and a mild spiciness to the dish.
Step 4
Add the washed kkwarigochu and 5-10 whole garlic cloves to the pot and let them simmer. Using whole garlic cloves imparts a lovely aroma, and adding the peppers later prevents them from becoming too soft.
Step 5
After simmering the beef for about 40 minutes, take it out of the pot. Make sure to reserve the broth – it will be used to braise the beef and eggs. This cooking time ensures the beef is tender.
Step 6
Once the beef has cooled slightly, cut it into bite-sized pieces, about 2-3 cm. Cutting them too small might cause them to break apart during the final braising.
Step 7
Now, return the cut beef to the reserved broth in the pot. Let it simmer again to allow the beef to absorb the savory flavors of the broth.
Step 8
Wash the 20 hard-boiled quail eggs after peeling them. Quail eggs add a delightful texture and visual appeal to the jangjorim.
Step 9
Add the prepared quail eggs to the pot with the beef and continue to simmer. The quail eggs will absorb the delicious sauce, becoming even more flavorful.
Step 10
Add 6 Tbsp of soy sauce and 3 Tbsp of oligosaccharide (or corn syrup) to the pot to season the jangjorim. The oligosaccharide adds a pleasant sweetness and a beautiful sheen.
Step 11
Once the beef and quail eggs are beautifully simmered in the soy sauce mixture, your So-gogi Jangjorim is complete! It’s best to leave a little bit of the sauce in the pot; this helps keep the beef moist and tender. ^^
Step 12
Finally, sprinkle a pinch of sesame seeds over the finished dish for an extra nutty aroma and visual appeal.
Step 13
With the tender beef, soft quail eggs, and slightly spicy kkwarigochu all braised together, the harmonious blend of salty soy sauce and sweet oligosaccharide makes this So-gogi Jangjorim an absolute winner! It’s the perfect hearty side dish for any meal. Enjoy making it!
