Beef Jangjorim

Name: Beef Jangjorim
Total time: 40 min
Cuisine: Korean
Ingredients: Beef Brisket 300g; Peeled Quail Eggs 300g; Radish 150g; Onion 1/2; Green Onion 1 stalk; Carrot 1/2; Dried Shiitake Mushrooms 2; Kelp 1 sheet; Cooking Wine 3 tbsp; Black Pepper A little; Jin Soy Sauce 1/2 cup; Sugar 2 tbsp; Oyster Sauce 1 tbsp; Minced Garlic 0.5 tbsp; Sesame Oil 1 tsp; Sesame Seeds A little

A recipe for tender and salty beef jangjorim, a classic rice thief.

KoreanSide Dish

⏱️ 40 min total📝 9 steps

🍳 Start Cooking

What You'll Need

Beef Brisket300g

Peeled Quail Eggs300g

Radish150g

Onion1/2

Green Onion1 stalk

Carrot1/2

Dried Shiitake Mushrooms2

Kelp1 sheet

Cooking Wine3 tbsp

Black PepperA little

Jin Soy Sauce1/2 cup

Sugar2 tbsp

Oyster Sauce1 tbsp

Minced Garlic0.5 tbsp

Sesame Oil1 tsp

Sesame SeedsA little

Instructions

Cut the beef brisket in half along the grain, slice it thinly, and place it in a pot to boil.

Boil the beef brisket, green onion, onion, cooking wine, and black pepper in boiling water for about 20 to 30 minutes.

⏱️ 25m 0s

Remove the boiled beef brisket and set the meat broth aside.

Tear the boiled beef brisket into bite-sized pieces along the grain.

Add 3 cups of the meat broth to a pot.

Add the torn beef brisket, peeled quail eggs, dried shiitake mushrooms, kelp, cooking wine, jin soy sauce, oyster sauce, sugar, and minced garlic and bring to a boil.

Once the liquid boils, remove the kelp and boil for about 5 more minutes.

⏱️ 5m 0s

Add preferred ingredients like radish, carrot, and onion, and simmer for about 10 minutes until the radish is cooked.

⏱️ 10m 0s

Finish by adding green onion, sesame oil, sesame seeds, and shishito peppers, then mix lightly.