The Ultimate Rice-Lover’s Beef Jangjorim (Braised Beef)
Easy Beef Jangjorim & Jangjorim Butter Bibimbap with Gompyo Jjollim Bokkeum Soy Sauce
Our top-selling side dish and a guaranteed hit at any meal: Beef Jangjorim! This savory braised beef is so delicious that it practically begs you to eat two bowls of rice with it. Say goodbye to weekly side dish planning with this easy-to-follow beef jangjorim recipe! The secret to its incredible depth of flavor is #GompyoJjollimBokkeumSoySauce, making the braising process incredibly simple. As a bonus, we’ll also share a recipe for Jangjorim Butter Bibimbap that’s even better than what you’d find at popular restaurants!
Main Ingredients- 300g beef brisket or shank (for tenderness)
- 500g quail eggs
- 1 handful of Korean green chili peppers (kwari gochu)
Braising Sauce- 200ml Gompyo Jjollim Bokkeum Soy Sauce
- 200ml Gompyo Jjollim Bokkeum Soy Sauce
Cooking Instructions
Step 1
Start by bringing a pot of water to a boil. Add the beef brisket and simmer for about 30 minutes. This initial boil helps to remove any impurities, ensuring a cleaner flavor. After boiling, rinse the beef under cold water. Return the rinsed beef to the pot and cover with fresh cold water. Simmer gently for about 1 hour and 30 minutes, or until the beef is very tender. Once cooked, remove the beef from the pot and let it cool slightly. While still warm, shred the beef by hand along the grain. Shredding it while warm makes it easier and allows the sauce to penetrate better.
Step 2
Now, let’s prepare the braising sauce. Combine the beef broth from step 1 with the Gompyo Jjollim Bokkeum Soy Sauce in a 1:1 ratio. (For example, 200ml of broth and 200ml of soy sauce). Place the shredded beef and boiled quail eggs into a pot. Pour the prepared braising sauce over them. Bring to a simmer over medium heat. Gently tumble the ingredients occasionally to ensure they are evenly coated with the sauce as it simmers and reduces. Be careful not to let the sauce burn.
Step 3
While the jangjorim is braising, prepare the Korean green chili peppers. Wash them thoroughly and trim off the stems. (If you prefer less spiciness, you can prick them lightly with a fork). When the beef and eggs have taken on a beautiful, deep brown color and the sauce has thickened to a glaze, add the prepared green chili peppers. Continue to simmer for another 1-2 minutes, allowing the peppers to soften slightly and release their fragrance. The crisp texture and aroma of the peppers will enhance the overall flavor of the jangjorim. Turn off the heat and let it cool slightly before serving. Your delicious Beef Jangjorim is ready!
Step 4
To enjoy the Jangjorim Butter Bibimbap, place a generous portion of the savory beef jangjorim, tender quail eggs, and crisp green chili peppers over a bowl of warm rice. For an extra touch of richness, add a pat of butter and a fried egg (a runny yolk is highly recommended!). Mix everything together to create the ultimate Jangjorim Butter Bibimbap. Add a little bit of the jangjorim sauce to help mix and enjoy this unforgettable dish!
