Salted Soy Saucw Beef Korean Food
Jangjorim is a soy-braised beef dish. It'south a slightly sugariness, salty side dish that goes well with any Korean meal!
Jangjorim (장조림) is a soy-braised beefiness dish. It'southward a slightly sweet and salty dish that'southward meant to be eaten in small-scale amounts as a basic side dish, mitbanchan (밑반찬). As such, a petty bit of meat goes a long fashion.
Back in the mean solar day, when beef was scarce, jangjorim was an economic manner to put some beefiness on the table for the whole family. It's as well a pop side dish for dwelling-packed lunch boxes. Kids love it! Growing upward, it was the almost heady thing to see in my tiffin box. Cheers mom!
Which cut of meat to use
Beef eye round (called hongdukkaesal, 홍두깨살) is ordinarily used to make jangjorim. However, I similar to use brisket (yangjimeori, 양지머리), flank steak (chimatsal yangji, 치맛살 양지), or shank meat (satae, 사태) considering they are more flavorful and yield a better texture. The cooking time may vary depending on which cut of meat you use.
If you like pork jangjorim, use a lean cut such as pork loin or tenderloin.
How to make jangjorim
First, eddy some aromatic vegetables for a few minutes to brand a flavorful broth. Then, cook pocket-sized blocks of beef in the broth until the meat is cooked through and adequately tender before calculation soy sauce and other seasoning ingredients. The beef will turn tough if you melt in soy sauce from the beginning.
It'due south very common to add some fresh chili peppers and/or boiled eggs. Kkwari gochu, 꽈리고추 (aka shishito peppers) is a common selection, but you tin can use any fresh or dried peppers. Garlic cloves are besides delicious braised in the sweet and savory jangjorim sauce.
For more than Korean cooking inspirations, follow along on YouTube , Pinterest , Twitter , Facebook , and Instagram.
- one.5 pounds beefiness brisket, flank steak, or shank meat
- ane/2 medium onion
- two scallions white part
- 6 ounces of Korean radish, mu, cut into big chunks
- 7 plump garlic cloves
- 3 thin ginger slices, about 1-inch round
- 1/ii teaspoon whole blackness peppers (or ground peppers to taste)
Sauce ingredients
- v tablespoons soy sauce
- 2 tablespoons soup soy sauce (guk ganjang, 국간장) (or utilise more than regular soy sauce)
- three tablespoons sugar
- 3 tablespoons rice wine or mirin
Optional ingredients
- 1 piece three-inch square dried kelp (or a bay leaf)
- 10 to 12 Shishito peppers (or other fresh green peppers) Use less and cut into halves if using large peppers
- 3 boiled eggs, peeled
-
Cut the beefiness into 2 to iii-inch rectangles.
-
In a covered medium pot, bring 8 cups of water and the next six ingredients to a boil. Proceed to boil for 5 minutes over medium high heat.
-
Drop the meat into the pot. Bring it to a gentle eddy, and remove the scum. Reduce the heat to medium. Boil, covered, for nearly 30 minutes.
-
Remove the meat. Strain the cooking liquid into a large bowl, and then add 2.5 cups of the liquid dorsum to the pot. (You can save the remaining goop to make a soup or stew afterward.)
-
Add the meat and sauce ingredients to the pot. Bring information technology to a eddy over high heat. Reduce the heat to medium, and boil, covered, until the meat is tender and the sauce is reduced to about ⅓, about 20 minutes. You can cook longer if the meat is still non tender enough.
-
Add the optional dried kelp, peppers and eggs and proceed to boil for about 10 minutes. Discard the kelp, and transfer everything else to an closed container for storage. Absurd before storing in the fridge. Shred the meat and pour some sauce over to serve.
Go along information technology refrigerated in an airtight container. It will keep well upwards to seven days. If yous want to keep it longer, boil the meat and sauce again after a few days.
The meat will become difficult in the fridge. Y'all can soften it by leaving the shredded beef out at room temperature for 20 to 30 minutes, or microwave for virtually 20 seconds to soften.
This jangjorim recipe was originally posted in March 2014. Here, I take updated it with new photos, more than information and small changes to the recipe.
Reader Interactions
Source: https://www.koreanbapsang.com/jangjorim-soy-braised-beef/