1
Cut the Korean beef shank into bite-sized pieces.
Beef Jangjorim
Liz Cook's chewy and delicious beef jangjorim recipe.
KoreanSide Dish
⏱️ 16 min total📝 10 steps
What You'll Need
Korean beef shank400g
Quail eggs270g
Shishito peppers20
Water1.2 liters
Green onion leaves1 stalk portion
Ginger1 piece
Whole black peppercorns20
Brewed soy sauce1/2 cup + 1~2 tbsp
Oligosaccharide3.5 tbsp
Mirin3.5 tbsp
Instructions
2
Boil 1.2 liters of water in a pot with green onion leaves, ginger, and whole black peppercorns.
3
Add the prepared Korean beef shank to the pot and boil thoroughly for about 10 minutes in a pressure cooker or pot.
⏱️ 10m 0s4
Remove the boiled beef shank and shred it along the grain.
5
Strain and set aside the water used to boil the meat to use as broth.
6
Cut the shishito peppers in half diagonally.
7
Pour 4 cups of the meat-boiling water into a pot, add the brewed soy sauce, oligosaccharide, and mirin, and mix to make the jangjorim seasoning.
8
Add the prepared beef shank and quail eggs to the pot and bring to a boil.
9
Add the shishito peppers and boil for about 5 to 7 minutes more.
⏱️ 6m 0s10
Check the seasoning of the broth and serve the finished beef jangjorim in a bowl.