Tender & Flavorful Korean Beef Jangjorim (Braised Soy Sauce Beef)
The Easiest Way to Make Delicious Jangjorim: A Perfect Side Dish for Any Meal!
During hot weather, cooking at home can feel like a chore. But this simple yet satisfying side dish, Jangjorim, is worth the effort! This recipe for braised soy sauce beef is packed with savory-sweet flavors and incredibly tender meat, perfect for awakening your appetite.
Main Ingredients- 600g beef for jangjorim (e.g., eye of round or top round)
- 1/2 onion
- A small piece of ginger
- 6-10 whole garlic cloves
- 2-3 leek roots
- Quail button mushrooms (kkochi, or Korean chili peppers) – as desired
- 10-15 quail eggs (hard-boiled and peeled)
Braising Sauce- 4 Tbsp cooking wine or mirin
- 1/2 cup soy sauce (approx. 100ml)
- 1 Tbsp sugar
- 5-6 Tbsp corn syrup or oligodang
- 1-2 Tbsp sesame oil
- A pinch of whole peppercorns
- 1.2L water
- 4 Tbsp cooking wine or mirin
- 1/2 cup soy sauce (approx. 100ml)
- 1 Tbsp sugar
- 5-6 Tbsp corn syrup or oligodang
- 1-2 Tbsp sesame oil
- A pinch of whole peppercorns
- 1.2L water
Cooking Instructions
Step 1
The first crucial step for perfect Jangjorim is to remove the blood from the beef. This ensures a clean, savory flavor without any gamey taste. Soak the beef in cold water for about 1 hour. While the beef is soaking, you can prepare your other ingredients for efficient cooking.
Step 2
In a pot, combine the 1.2L of water with the leek roots, onion, and whole peppercorns. These aromatics will infuse the beef with wonderful flavors as it braises.
Step 3
Add the soaked beef to the pot and simmer for approximately 40-50 minutes over medium heat. Skim off any foam or impurities that rise to the surface during cooking. This step is essential for a clear and clean-tasting broth.
Step 4
*Important Tip:* Do not discard the beef broth! This flavorful liquid is the secret to a rich and delicious Jangjorim. Set it aside to use later in the braising sauce.
Step 5
Once the beef is tender, remove it from the pot and let it cool slightly. Then, shred the beef along the grain into bite-sized pieces. Shredding while slightly warm makes it easier to pull apart cleanly.
Step 6
Now, let’s make the braising sauce. In a pot, combine the soy sauce, cooking wine (or mirin), sugar, and corn syrup. Add the reserved beef broth. If there’s a significant amount of oil in the broth, skim it off thoroughly. This prevents the Jangjorim from becoming greasy when chilled. Stir everything together and bring to a gentle boil.
Step 7
Once the sauce is simmering, add the shredded beef to the pot. For the Korean chili peppers (gganjori), it’s best to add them a bit later in the cooking process to maintain their slightly crisp texture. Add them about 5-10 minutes after the beef to prevent them from becoming too mushy.
Step 8
Cut the Korean chili peppers into bite-sized pieces. To help them absorb the sauce better, prick them a few times with a fork or skewer before adding them to the pot. Add the peeled quail eggs at this stage as well.
Step 9
*Optional Spice:* If you enjoy a bit of heat, finely chop some Cheongyang chili peppers (Korean green chili peppers) and add them along with the other peppers. Dice them small to easily distinguish them from the gganjori when serving. This is entirely optional and can be adjusted to your preference.
Step 10
Allow the Jangjorim to simmer gently over medium-low heat until the sauce has reduced and thickened to your liking. Continue to skim off any foam or oil that rises to the surface during this process for a cleaner final product.
Step 11
If the sauce becomes too thick during simmering, you can add a little water to reach your desired consistency. Just before serving, drizzle in the sesame oil for a nutty aroma and sprinkle with toasted sesame seeds. Your delicious homemade Jangjorim is ready to be enjoyed!
