Korean braised beef in soy sauce, Beef Jangjorim 😊😋

 

 Beef Jangjorim

Hi K-Friends. Hope you are doing well! Today I want to introduce a special side dish that people of all ages enjoy. It’s Korean braised beef in soy sauce and it goes well with just a bowl of plain rice! Hope you enjoy this recipe!

Korean braised beef, Jangjorim

Ingredients: 1.5pound (700g) beef flank or brisket, 8-10 eggs, 1 onion, 3 scallions, 3 dried shiitake mushrooms, 2-3 chili peppers, 2 red peppers, a bit of ginger, 20 cloves garlic, 10 whole black pepper, 2 dried kelp

How to make it

Step 1. Ingredients preparation

The meat I prepared today is beef flank, which is not greasy and can be torn. Soak in cold water for 30 minutes to remove blood. In 30 minutes, take out them in a bowl.

Wash dried shiitake mushrooms in water once and soak in cold water for 30 minutes. In 30 minutes, squeeze out the water.

Step 2. Boiling eggs

Add half a tablespoon of salt and half a tablespoon of vinegar to cold water. Put in the eggs. Boil for 13 minutes over high heat. After 13 minutes, soak the hard-boiled eggs in cold water. Peel egg shell.

Step 3. Vegetable preparation

Cut the shiitake mushrooms into appropriate sizes. Cut the onion in half. Slice the chili peppers into appropriate sizes. Slice the red peppers into appropriate sizes. Slice the scallions in half.

Step 4. Blanching beef

Add 1 teaspoon of salt to boiling water. Add the beef (meat). Blanch for about 3 minutes. 3 minutes later place the blanched beef in a bowl.

Step 5. Boiling beef

Pour 6 cups of water. Add the blanched beef, 1 onion, 5 cloves of garlic, and a bit of ginger. Add scallions, about 10 whole black peppers, and 2 dried kelp. Boil it over high heat at first. After 10 minutes, take out the kelp first. When it starts to boil, close the lid and simmer for 50 minutes over medium heat. 

50 minutes later, take out the beef first. Put the rest of the ingredients on a colander and strain the broth. I will use this broth as the seasoning for the meat.

Step 6. Seasoning

Pour about 3 cups of the meat broth into the pot. Pour 3/4 cup of soy sauce, 6 tablespoons of sugar, 1/4 cup of cooking wine, and boiled eggs. Add 20 cloves of garlic, mushrooms, red peppers, and green chili peppers. 

Cover and cook for 10 minutes. After 10 minutes, add 3 tablespoons of starch syrup at the end. 

Savory jangjorim is done!

Ingredients

• 1.5pound (700g) beef flank or brisket
• 8-10 eggs
• 1 onion
• 3 scallions
• 3 dried shiitake mushrooms
• 2-3 chili peppers
• 2 red peppers
• a bit of ginger
• 20 cloves garlic
• 10 whole black pepper
• 2 dried kelp

Notes

• Eye of round, shank, and topside round are also okay.
• If you don't have dried shiitake mushrooms, you can omit them
• The reason why salt is added is that it will help the shell of the egg peel off easily and the egg boils quickly. Vinegar acts as a coagulant when the egg is broken.
• It is best to leave the eggs at room temperature for about 30 minutes. If you put an egg in the refrigerator directly into cold water and cook it, the temperature difference may cause the egg to crack and the egg white to come out.
• If you soak an egg in cold water and peel it, it peels easily.
• If you add salt and blanch the beef, the nutrients in the ingredients are preserved and it boils quickly. Blanching the beef once will make the soup much clearer later.
• Boil the meat first and season it later so the meat doesn't harden.
• Jangjorim (braised beef) is delicious if you make it soft without being too salty. And it's delicious to put the soup on rice and mix it. It is good to tear the meat like this before eating.
• Keep the rest in a container in the refrigerator and consume within a week or 2 weeks.

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