Jangjorim (Soy-Braised Beef)

Name: Jangjorim (Soy-Braised Beef)
Total time: 2 h
Cuisine: Korean
Ingredients: Water 4.5L; Beef shank 1kg; Green onion 1 stalk (150g); Radish 1/3 piece (350g); Peeled quail eggs 10 pieces; Dark soy sauce 1 cup (200mL); Onion 1 piece; Starch syrup 2 tbsp; Whole black peppercorns 1/2 tbsp; Ginger 10g; Whole garlic 5 cloves (40g); Beef broth 1L

This is Chef Lee Ji-sun's recipe from 'Altoran' for tender and deep-flavored beef shank jangjorim.

KoreanSide Dish

⏱️ 120 min total📝 6 steps

🍳 Start Cooking

What You'll Need

Water4.5L

Beef shank1kg

Green onion1 stalk (150g)

Radish1/3 piece (350g)

Peeled quail eggs10 pieces

Dark soy sauce1 cup (200mL)

Onion1 piece

Starch syrup2 tbsp

Whole black peppercorns1/2 tbsp

Ginger10g

Whole garlic5 cloves (40g)

Beef broth1L

Instructions

Cut 1kg of beef shank into 6cm cubes.

Place 4.5L of water, 1kg of cubed beef shank, 1 stalk of green onion, and 350g of radish in a pot, boil over high heat, then reduce to medium heat and simmer for 1 to 1.5 hours.

⏱️ 90m 0s

Remove the boiled beef and ingredients, and shred 700g of the beef shank along the grain.

Cut the onion into quarters and slice 5 cloves of whole garlic.

In a pot, add 1L of beef broth, 700g of shredded beef shank, 10 peeled quail eggs, 1 cup of dark soy sauce, onion, 2 tbsp of starch syrup, 1/2 tbsp of whole black peppercorns, 10g of ginger, and 5 cloves of whole garlic, and boil over high heat.

Once it comes to a boil, reduce the heat and simmer for about 30 minutes to finish.

⏱️ 30m 0s