Tender Beef Jangjorim (Soy-Braised Beef)
Tender Beef Jangjorim (Soy-Braised Beef)
Deliciously Soft Beef Jangjorim That Everyone Loves
This recipe uses beef shank (udon-sal) to create a flavorful Jangjorim. It’s a classic Korean side dish known for its savory and slightly sweet taste, perfect for pairing with rice. We’ll guide you through each step to ensure a tender and delicious result, even for beginners.
Jangjorim Ingredients- 600g Beef Shank (udon-sal), suitable for braising
- 200g Green Chilies, cut into 2-3cm pieces (seeds removed for milder flavor, optional)
- 70g Whole Garlic Cloves, peeled
- 600ml Water (for boiling the beef)
- 1/2 Onion, cut into large chunks
- 1 Large Leek, cut into large pieces
- 450ml Beef Broth or Kelp Broth (for braising liquid)
- 4 Tbsp Sugar (adjust to taste)
- 15 Tbsp Soy Sauce (use Jin-ganjang; adjust if using Guk-ganjang)
- 2 Tbsp Oligosaccharide (for gloss and sweetness)
- 2 Tbsp Cooking Wine or Mirin (to remove any gamey smell)
- 1 Pinch Black Pepper
Cooking Instructions
Step 1
Soak the beef shank in cold water for about 30 minutes to remove any blood. Properly draining the blood is key to a clean-tasting Jangjorim without any unwanted odors.
Step 2
Prepare the green chilies by removing the stems and cutting them into 2-3cm pieces. If you prefer a spicier dish, you can leave the seeds in.
Step 3
Peel the whole garlic cloves. Keeping them whole adds a lovely sweetness to the braising liquid.
Step 4
In a pot, combine the beef shank (after draining the blood), 600ml of water, the chunked onion, and the leek. Bring this to a boil over high heat.
Step 5
Once the water comes to a boil, reduce the heat to medium and simmer for about 20 minutes. This step tenderizes the beef and removes impurities. Skim off any foam that rises to the surface during cooking.
Step 6
Remove the cooked beef from the pot and let it cool slightly. Once it’s cool enough to handle, shred or tear the beef into bite-sized pieces (about 2-3cm) along the grain. Tearing it rather than cutting can give a more pleasing texture. Avoid making the pieces too small, as they might break apart.
Step 7
Now, let’s braise the beef to make the Jangjorim. In a clean pot, add the shredded beef, 450ml of beef or kelp broth, 4 Tbsp sugar, 15 Tbsp soy sauce, 2 Tbsp oligosaccharide, 2 Tbsp cooking wine (or mirin), and a pinch of black pepper. Add the prepared green chilies and whole garlic cloves to the pot as well.
Step 8
Bring the mixture back to a boil over high heat. Once it starts boiling, reduce the heat to medium, cover the pot, and let it simmer for about 20 more minutes. Allow the liquid to reduce slightly and the flavors to meld into the beef. Stir occasionally to prevent sticking to the bottom of the pot. Taste and adjust seasoning with more sugar or soy sauce if needed.
