Tender and Flavorful Soy-Braised Beef Shank
Super Easy & Tender Beef Shank Jangjorim Recipe (Soy Sauce, Water)
When you’ve lost your appetite, a savory and salty beef jangjorim is the best! This recipe introduces an ultra-simple method for making tender beef shank jangjorim with a deep, rich flavor. It’s perfect as a side dish for meals or a lunchbox treat!
Core Ingredients- 300g beef shank
- 250ml soy sauce
- 400ml water
Cooking Instructions
Step 1
First, place the 300g of beef shank in boiling water and blanch for about 10 minutes. This step helps to remove impurities and tenderize the meat further.
Step 2
Rinse the blanched beef shank under cold water, let it cool slightly, then cut it into large, bite-sized cubes. Be careful not to cut them too small, as they might break apart during the braising process.
Step 3
Place the cubed beef shank in a pot and add 400ml of water and 250ml of soy sauce. To prevent boiling over and ensure even flavor absorption, it’s best to start simmering over medium heat. Bring it to a boil with the lid off, then reduce the heat to low once it starts simmering.
Step 4
Once the liquid has reduced slightly and the meat has absorbed some flavor, add the remaining water and soy sauce (add more if needed) and continue to simmer for another 30 minutes. Stir the beef shank occasionally to ensure it’s evenly coated with the sauce.
Step 5
Your delicious jangjorim is ready when the sauce is glossy and the beef shank is beautifully infused with flavor! You’ll know it’s cooked through when a chopstick easily pierces the meat.
Step 6
While still warm, gently shred the meat along the grain for an even more tender texture and easier eating. Once completely cooled, store any leftovers in an airtight container in the refrigerator. Enjoy it with rice for a delightful meal!
