Tender Beef Shank Jangjorim (Korean Soy-Braised Beef)
How to Make Delicious and Tender Beef Shank Jangjorim
My son received a gift certificate for a market, so I quickly went to buy some beef shank! Among beef shank dishes, Jangjorim is by far the best recipe. Fortunately, I had boiled eggs from the morning, so I didn’t need to boil any extra ones, making it convenient to prepare the Jangjorim right away.
Main Ingredients- Beef Shank 350g
- Boiled Eggs 4
- Whole Garlic Cloves 30
- Cheongyang Peppers 5
Cooking Instructions
Step 1
Let’s get started making this moist and flavorful Beef Shank Jangjorim!
Step 2
First, prepare 350g of beef shank. Removing the blood is crucial for a clean taste without any gamey odor. Cut the beef into bite-sized pieces (about 5cm long) and soak them in cold water for 30 minutes to drain the blood. It’s even better if you change the water once during soaking.
Step 3
After draining the blood, place the beef shank in a pot and cover it with enough water to submerge the meat. Boil for 10 minutes. This initial boiling helps remove impurities and scum, clarifying the braising liquid and eliminating any unwanted odors from the meat.
Step 4
Rinse the boiled beef under clean water to remove any remaining residue. Now, let’s prepare the braising sauce. In a pot, combine 1 cup of soy sauce, 1/2 cup of sugar, 5 Tbsp of cooking wine (Mirin), and 5 cups of water. Stir well. Once the sauce begins to boil, add the beef shank.
Step 5
Add the whole garlic cloves with their skins removed. They will add a wonderful aroma. Cut the 5 Cheongyang peppers in half after removing their stems. Their spicy kick will balance the richness of the Jangjorim. (Adjust the spiciness to your preference.)
Step 6
Add the 4 boiled eggs to the pot. The eggs will soak up the delicious sauce, making them incredibly tasty. Now, reduce the heat to medium and simmer, uncovered, for about 20 minutes. Stir occasionally to prevent the sauce from burning.
Step 7
After simmering for about 20 minutes, carefully remove the beef shank and eggs from the pot. They are easier to slice when slightly cooled to prevent crumbling. Once they’ve cooled down a bit, transfer them to a cutting board and slice them as thinly as possible. Thin slices allow the sauce to penetrate better, resulting in a more flavorful dish.
Step 8
Return the thinly sliced beef and eggs to the pot with the soy sauce mixture. Continue to simmer over medium-low heat for another 10 minutes. This step allows the sauce to fully infuse into the meat and eggs. Finally, turn off the heat, sprinkle with sesame seeds and shredded chili peppers, and your delicious Beef Shank Jangjorim is complete!
Step 9
Your savory, sweet, and tender Beef Shank Jangjorim is ready! It’s absolutely delightful served over a bowl of warm rice.
