Beef and Shiitake Congee (Janggukjuk)
Beef and Shiitake Congee (Janggukjuk)
Janggukjuk (Korean Cuisine Certified Practical Exam Menu) – Ready in 30 Minutes
Let’s review the ‘Janggukjuk’ recipe, a common dish in the Korean Cuisine Certified Practical Exam. With MANGGAE RECIPE, you can confidently tackle any dish! MANGGAE RECIPE, containing all the recipes in the world, supports your cooking success.
Provided Ingredients- Soaked rice 100g
- Beef 20g
- Soaked shiitake mushroom 1 pc
- Green onion 1 piece
- Garlic 1 clove
- Soy sauce 10ml (1/2 Tbsp)
- Sesame seeds 5g (a pinch)
- Black pepper powder 1g (a pinch)
- Sesame oil 10ml (1/2 Tbsp)
- Soup soy sauce (Gukganjang) 10ml (1/2 Tbsp)
Cooking Instructions
Step 1
Prepare 1/2 cup (approx. 100g) of soaked rice. Use a rolling pin or pestle to break the rice grains to about half their original size, creating a coarse meal or ‘ssaragi’. Be careful not to grind it too finely; aim for a texture where some grain shape remains.
Step 2
Prepare the green onion and garlic. Finely mince the required amount of green onion and garlic. This step is crucial for the congee’s texture and flavor, so ensure there are no large pieces left.
Step 3
Remove the tough stems from the soaked shiitake mushrooms and slice them thinly into strips about 3cm long. Finely mince the beef, ensuring any excess blood is removed. Mince the beef carefully to achieve a pleasant, chewable texture.
Step 4
Make the seasoning mixture for the beef and shiitake mushrooms. Combine 1/2 Tbsp soy sauce, 1/2 Tbsp minced green onion, 1/4 Tbsp minced garlic, a pinch of sesame seeds, a pinch of black pepper, and a pinch of sesame oil. Marinate the minced beef and sliced shiitake mushrooms in this mixture.
Step 5
Lightly grease a pot with sesame oil. Add the marinated beef and stir-fry until it changes color. Then, add the marinated shiitake mushrooms and stir-fry briefly to release their aroma. Finally, add the prepared rice meal (‘ssaragi’) and sauté for about 1-2 minutes until the rice grains become slightly translucent. Stir-frying helps to create a creamier and chewier congee.
Step 6
Pour 3 cups (approx. 600ml) of water into the pot in stages. Start with 1 cup and stir well as it boils to help break down the rice. As the water reduces, add the remaining water in two more additions, stirring continuously. Cook until the rice grains are fully softened and the congee has a smooth, porridge-like consistency. Season with 1/2 Tbsp soup soy sauce (Gukganjang). Taste and adjust the seasoning with more soup soy sauce if needed.
Step 7
Transfer the finished Janggukjuk to the serving bowl. Arrange it attractively so that the beef and shiitake mushrooms are visible on the surface. Ensure all the contents are placed in the bowl for presentation. Present your congee neatly and appealingly.
