Beef Jangjorim

Name: Beef Jangjorim
Total time: 2 h
Cuisine: Korean
Ingredients: Beef brisket 1kg; Shishito peppers 20; Hard-boiled eggs 20; Cooking wine 100ml; Onion 1; Green onion 2 stalks; Whole garlic cloves 20; Ginger 30g; Kelp 5*5cm; Whole black peppercorns 10; Bay leaves 3; Water 2L; Brewed soy sauce 450ml; Sugar 4T; Plum extract 2T; Starch syrup 75ml; Sesame oil 1T

A recipe for making tender and delicious beef jangjorim using a pressure cooker.

KoreanSide Dish

⏱️ 120 min total📝 10 steps

🍳 Start Cooking

What You'll Need

Beef brisket1kg

Shishito peppers20

Hard-boiled eggs20

Cooking wine100ml

Onion1

Green onion2 stalks

Whole garlic cloves20

Ginger30g

Kelp5*5cm

Whole black peppercorns10

Bay leaves3

Water2L

Brewed soy sauce450ml

Sugar4T

Plum extract2T

Starch syrup75ml

Sesame oil1T

Instructions

Cut the beef brisket into bite-sized pieces.

Soak the beef brisket in plenty of water for 1 hour to remove the blood.

⏱️ 60m 0s

Add the cooking wine and beef brisket to 2L of boiling water and blanch over high heat for 10 minutes.

⏱️ 10m 0s

Rinse the blanched beef brisket in cold water to remove impurities.

Place the beef brisket, onion, green onion, whole garlic, ginger, kelp, whole black peppercorns, bay leaves, and water into a pressure cooker and bring to a boil.

Cook thoroughly in the pressure cooker for 40 minutes.

⏱️ 40m 0s

Open the pressure cooker lid and check if the meat is cooked tenderly.

Add the brewed soy sauce, sugar, plum extract, and starch syrup, and mix the seasoning evenly.

Add the hard-boiled eggs and shishito peppers, and simmer in the pressure cooker for another 10 minutes.

⏱️ 10m 0s

Add the sesame oil, turn off the heat, and finish.