Tender Beef Jangjorim (Braised Beef)
Boost Your Protein Intake! Melt-in-Your-Mouth Tender Beef Jangjorim
Let’s boost our protein intake with this incredibly tender and soft Beef Jangjorim! This recipe is perfect for a nutritious and delicious side dish that the whole family will love.
Key Ingredients for Beef Jangjorim
- Beef (for Jangjorim) 500g
- Korean Green Chili Peppers (Ggachori) 100g
- Whole Garlic Cloves 1 handful (approx. 10-15 cloves)
- Pickling Spice 1 Tbsp (optional, can substitute with bay leaves, whole peppercorns etc.)
- Pineapple Slices 10 pieces (fresh or canned)
- Green Onion 1 stalk
- Soy Sauce 5 Tbsp
- Rice Oligosaccharide (or Corn Syrup) 4 Tbsp
- Fish Sauce 1 Tbsp (for added umami)
- Cooking Wine (Mirin) 2 Tbsp
- Water 4 cups (or Beef Broth 2 cups + Water 2 cups)
Cooking Instructions
Step 1
First, prepare the aromatics that will tenderize the beef and remove any unwanted odors during simmering. In a pot, combine 4 cups of water (or 2 cups broth and 2 cups water), 1 Tbsp of pickling spice, 10 pineapple slices, and 1 large piece of green onion. Bring to a boil over high heat, then reduce to medium heat and simmer for about 5 minutes to create an aromatic broth.
Step 2
Once the broth is boiling, add the beef (rinsed to remove excess blood). Ensure the beef is submerged; add a little more water if needed. Cover the pot and simmer over medium-low heat for about 40 minutes to 1 hour, or until the beef is fork-tender. Skim off any scum that rises to the surface during cooking for a cleaner taste.
Step 3
Once the beef is fully cooked and tender, remove it from the pot and let it cool slightly. Strain the broth, discarding the cooked aromatics (green onion, pineapple, etc.). Set aside the braising liquid; this will be used for the sauce.
Step 4
While the beef is cooling, cut it into bite-sized pieces (about 2-3 cm thick) along the grain. Avoid cutting too thinly, as the pieces might break apart during the braising process.
Step 5
Wash the Korean green chili peppers and remove their stems. Peel the whole garlic cloves. You can make a small slit in the chili peppers to help them absorb the sauce better.
Step 6
Now, let’s make the braising sauce. In the same pot or a pan, combine 3 cups of the reserved beef broth (adjust if much of the initial 4 cups has evaporated), 5 Tbsp soy sauce, 4 Tbsp rice oligosaccharide (or corn syrup), 1 Tbsp fish sauce, and 2 Tbsp cooking wine. Mix well. Bring to a boil over high heat, then reduce to medium heat and let it simmer until the sauce is reduced by about half.
Step 7
When the sauce has thickened slightly, add the prepared Korean green chili peppers and whole garlic cloves. Continue to simmer uncovered over medium-low heat for another 5-10 minutes, allowing the chili peppers and garlic to soften and the flavors to meld. Stir occasionally to prevent sticking.
Step 8
Transfer the beautifully braised Beef Jangjorim to a serving dish. It’s a perfect side dish for a bowl of hot rice!
Step 9
Doesn’t it look delicious? The secret to this incredibly tender beef is the pineapple! Its natural tenderizing properties make the meat so soft that even my husband, who has dental implants, could eat it easily without any discomfort and said it was very tasty. Enjoy making this delightful dish!
