1
Cut the beef for jangjorim along the grain and soak it in water with a little salt for 30 minutes to remove the blood.
⏱️ 30m 0s
Beef Jangjorim (Soy-Braised Beef)
A recipe for tender beef jangjorim that melts in your mouth like silk.
KoreanSide Dish
⏱️ 35 min total📝 9 steps
What You'll Need
Beef for jangjorim1kg
Quail eggs40 pieces
Whole garlic10 cloves
Kkwari peppers (shishito peppers)as needed
Saltas needed
Sojuas needed
Water1.5L
Radish1 chunk
Onion1/2 medium
Dried kelpa little
Shiitake mushrooms2 pieces
Gingerthumb-sized
Jujube4 pieces
Pear1/4 piece
Green onion1 whole (with roots)
Jin-ganjang100ml
Maesil-cheong (plum extract)3 tbsp
Sugar2 tbsp
Cooking wine3 tbsp
Black pepper powdera little
Dried chili pepper1 piece
Starch syrup3 tbsp
Instructions
2
In boiling water, add salt and soju, blanch the beef to remove impurities, then rinse in cold water.
⏱️ 5m 0s3
In a pressure cooker, add water, radish, onion, dried kelp, shiitake mushrooms, ginger, jujube, pear, green onion, salt, and soju to boil the broth.
4
Add the blanched beef to the pressure cooker and cook until tender.
5
Remove the cooked beef and shred it finely along the grain.
6
In a pot, combine the broth, jin-ganjang, plum extract, sugar, cooking wine, black pepper, and dried chili to make the braising sauce.
7
Add the shredded beef, quail eggs, and whole garlic to the sauce and boil.
8
Boil until the ingredients are well-seasoned, then add the kkwari peppers and braise together.
9
Finally, add the starch syrup, mix well to add gloss, and turn off the heat.