Tender and Delicious Beef Jangjorim (Braised Beef)
Tender and Delicious Beef Jangjorim (Braised Beef)
How to Make Tender Beef Jangjorim Without Greasiness
I finally took out the Korean beef designated for jangjorim that I bought on sale from an online mall and had stored in my freezer to make beef jangjorim. This dish is perfect as a side for rice! Try making authentic beef jangjorim at home. (This recipe uses standard adult Korean soup spoon measurements.)
Main Ingredients- 400g beef for Jangjorim
- 1 bag of chili peppers (approx. 150g)
Broth and Aromatics- 10 whole cloves of garlic
- 1 knob of ginger (thumb-sized)
- 1/2 onion
- 1/2 stalk of green onion
- 1/4 Korean radish (approx. 150g)
- 1 tbsp whole peppercorns
- 3 tbsp cooking wine (like Mirin)
Braising Seasoning- 6 tbsp soy sauce (for braising)
- 2 tbsp sugar
- 10 whole cloves of garlic
- 1 knob of ginger (thumb-sized)
- 1/2 onion
- 1/2 stalk of green onion
- 1/4 Korean radish (approx. 150g)
- 1 tbsp whole peppercorns
- 3 tbsp cooking wine (like Mirin)
Braising Seasoning- 6 tbsp soy sauce (for braising)
- 2 tbsp sugar
Cooking Instructions
Step 1
First, prepare the vegetables for the beef broth. Peel the onion and roughly chop it. Peel and chop the Korean radish into large pieces. Wash the green onion well and chop it coarsely. Peel the whole garlic cloves. Remove the stems from the chili peppers, wash them thoroughly under running water, and cut them in half to help them absorb the sauce better. (If they have many seeds, you can remove them.)
Step 2
Soak the beef in cold water for about 1 hour to remove excess blood. Properly removing the blood is crucial for a clean-tasting jangjorim.
Step 3
In a pot, combine the roughly chopped Korean radish, onion, green onion, whole garlic, and ginger. Add 500ml of water and bring to a boil over high heat.
Step 4
Once the water with the broth ingredients starts boiling, add the beef (after draining the blood) to the pot and boil over high heat. Cooking at high heat initially helps to seal in the juices.
Step 5
When the water comes to a rolling boil, white scum will form on the surface of the meat. Skim this scum off thoroughly. Removing the scum will result in a clear and clean broth.
Step 6
After skimming off the scum, reduce the heat to medium-high. Add 3 tablespoons of cooking wine to help eliminate any gamey odors from the beef. Stir well after adding the wine, then let it simmer with the lid off for a short while to let the alcohol evaporate. Afterwards, cover the pot and simmer gently for about 40-50 minutes until the beef becomes tender.
Step 7
After simmering for 40-50 minutes, the broth will have reduced. You should have about one mug’s worth of broth remaining. Turn off the heat. Strain the broth through a fine-mesh sieve or cheesecloth to get a clear liquid. (I used a coffee filter since I didn’t have cheesecloth. ^^;;)
Step 8
Carefully remove the cooked beef from the pot, as it will be hot. Shred or cut the beef into bite-sized pieces. Cutting with kitchen shears while it’s still warm makes it much easier. (You can also shred it by hand!)
Step 9
Place the shredded beef back into the pot and pour in the strained broth until it just covers the meat. Add 6 tablespoons of soy sauce and 2 tablespoons of sugar, and mix well. Braise over medium heat until the liquid level is slightly below the top of the beef.
Step 10
Once the sauce has reduced to your liking, add the prepared chili peppers and cook until they are tender and slightly wilted, absorbing the sauce. Be careful not to overcook the peppers.
Step 11
Braising until only about 3-4 tablespoons of sauce remain will result in a wonderfully moist and flavorful beef jangjorim that stays delicious as you eat it. This recipe is not too sweet, making it a versatile dish that you won’t get tired of. Enjoy it with a warm bowl of rice!
