1
Soak the beef shank in cold water for about 30 minutes to remove the blood.
⏱️ 30m 0s
Beef Jangjorim
A delicious beef jangjorim recipe that is not too salty, tender, and melts in your mouth.
KoreanSide Dish
⏱️ 55 min total📝 16 steps
What You'll Need
Beef shank600g
Quail eggs270g
Shishito peppers100g
White part of green onion2 stalks
Onion1/2 piece
Rice wine100cc
Water1.5 liters
Broth3 cups (600cc)
Brewed soy sauce1 cup (200cc)
Vinegar1 tsp (5cc)
Sugar1 tsp (5cc)
Sesame oil1 tbsp (15cc)
Instructions
2
Pour 1.5 liters of water into a pot and bring to a boil.
3
Add 50cc of rice wine, one green onion stalk cut in half, and the beef shank to the boiling water, and blanch for 5 minutes.
⏱️ 5m 0s4
Remove the blanched beef shank and discard the water.
5
In a clean pot, pour 1.5 liters of water, 50cc of rice wine, one green onion stalk, and half an onion, then bring to a boil.
6
Add the blanched beef shank, cover with a lid, and boil over high heat.
7
Once the water boils, reduce the heat to medium and simmer for 20 minutes.
⏱️ 20m 0s8
Remove the beef shank, let it cool slightly, and tear it into bite-sized pieces.
9
Pour 3 cups of broth into a pot.
10
Add 1 cup of brewed soy sauce.
11
Add the quail eggs and simmer with the soy sauce.
12
Add 1 tsp of sugar to season.
13
Add 1 tbsp of sesame oil to enhance the flavor.
14
Add 1 tsp of vinegar.
15
Add the prepared shishito peppers and boil over medium heat.
16
Add whole garlic cloves and boil for a little longer.