1
Soak the beef brisket in cold water for 30 minutes to sufficiently draw out the blood.
⏱️ 30m 0s
Beef Brisket Jangjorim
A hearty side dish of beef brisket braised in soy sauce with shishito peppers for a deep flavor.
KoreanSide Dish
⏱️ 92 min total📝 12 steps
What You'll Need
Beef brisket600g
Shishito peppers15 pieces (40g)
Water9 cups
Brewed soy sauce3/4 cup
Raw sugar2 tbsp
Onion1/4 piece
Green onion1/4 stalk
Cheongju (rice wine)2 tbsp
Whole black peppercorns1 tsp
Ginger1 small piece
Garlic1 clove, crushed
Dried kelp3 pieces (5cm x 5cm)
Instructions
2
After soaking, wash the brisket thoroughly and cut it into appropriate sizes along the grain.
3
Pour 9 cups of water into a pot and bring to a boil.
4
Add the sliced onion, green onion, rice wine, whole peppercorns, crushed ginger, garlic, and dried kelp, and let it boil once.
5
Trim the fat from the beef brisket with scissors and add it to the pot.
6
Cook the brisket over medium heat for 50 minutes.
⏱️ 50m 0s7
After boiling the brisket, remove the aromatic vegetables such as the kelp and other solids.
8
Add 3/4 cup of brewed soy sauce and the raw sugar, then bring to a boil.
9
Remove the stems from the shishito peppers and poke holes in their surfaces with a fork.
10
Add the prepared shishito peppers to the pot and boil together.
11
Boil for about 12 more minutes over medium heat.
⏱️ 12m 0s12
Let the finished jangjorim cool slightly, then tear or slice it into bite-sized pieces and serve in a bowl with the broth.