Garlicky Beef Jangjorim: A Hearty and Flavorful Side Dish
Garlicky Beef Jangjorim: A Hearty and Flavorful Side Dish
Garlic Soy-Braised Beef (Jangjorim)
Discover how to make a satisfying and delicious beef jangjorim infused with the aromatic essence of garlic. This recipe builds upon a classic shiitake mushroom jangjorim by adding plenty of garlic for an even deeper, richer flavor profile. It’s a perfect pantry staple that pairs wonderfully with rice, making it an ideal side dish for meals or packed lunches.
Main Ingredients- 2kg beef shank (cut into 6-7cm pieces)
- 5 whole heads of garlic (adjust to size)
- 1 piece of ginger (thinly sliced)
- 6 bay leaves
- 6 pieces of dried licorice root
- 1 onion (cut into large chunks)
- 3 stalks of green onion (cut into large pieces)
Braising Sauce- 1.5 cups soy sauce (approx. 300ml)
- 0.5 cup sugar (approx. 100g)
- 6 Tbsp corn syrup or rice syrup
- Water (for broth and braising)
- 0.5 cup rice wine (mirin) (approx. 100ml)
- 0.5 cup cooking wine (sake or similar) (approx. 100ml)
- 1.5 cups soy sauce (approx. 300ml)
- 0.5 cup sugar (approx. 100g)
- 6 Tbsp corn syrup or rice syrup
- Water (for broth and braising)
- 0.5 cup rice wine (mirin) (approx. 100ml)
- 0.5 cup cooking wine (sake or similar) (approx. 100ml)
Cooking Instructions
Step 1
Prepare the beef shank by cutting it into large 6-7cm pieces. Soak the beef in cold water for about 1 hour to remove excess blood. This step is crucial for a clean flavor without any gamey taste.
Step 2
Gather your aromatics. Place the whole garlic heads, roughly chopped green onions and onion, along with the dried licorice root, sliced ginger, and bay leaves into a mesh spice bag or a piece of cheesecloth tied into a pouch. This makes them easy to remove later.
Step 3
After soaking, briefly blanch the beef in boiling water for just a minute or two. Discard the blanching water, and rinse the beef thoroughly under cold running water. This second rinsing helps remove any remaining impurities for a clearer broth.
Step 4
In a large pot, combine the rinsed beef, the prepared aromatics pouch, 12 cups of water (approx. 2.4L), half a cup of rice wine, and half a cup of cooking wine. Bring to a boil over high heat, then reduce to medium heat and simmer for 30 minutes. The rice wine helps to tenderize the beef and remove any unwanted odors.
Step 5
During this simmering time, the rice wine works its magic, tenderizing the beef and infusing it with a subtle sweetness and aroma. Allow the flavors to meld gently over medium heat.
Step 6
After 30 minutes, remove and discard the aromatics pouch from the pot. The fragrant essences have now been fully extracted into the broth.
Step 7
To the rich beef broth, add 1.5 cups of soy sauce, half a cup of sugar, and 6 tablespoons of corn syrup (or rice syrup). Stir well to combine the braising liquid. Return the beef to the pot, bring to a boil over high heat, then reduce to medium heat and simmer for 30 minutes to allow the flavors to penetrate the meat.
Step 8
Once the beef has absorbed the initial braising liquid, remove it from the pot and let it cool slightly. Then, using your hands, shred the beef along the grain into bite-sized pieces. This shredding technique helps the sauce penetrate deeper into the meat for maximum flavor.
Step 9
Return the shredded beef to the pot with the remaining braising liquid. Continue to simmer over medium-low heat for another 20-30 minutes until the sauce has thickened and coats the beef beautifully. Adding a few whole black peppercorns at this stage can add a subtle, clean finish to the sauce.
Step 10
Finally, add the whole heads of garlic to the pot and simmer for about 10 more minutes. The garlic will become tender and slightly sweet, adding another layer of deliciousness to the jangjorim.
Step 11
Serve the finished garlicky beef jangjorim in a dish, spooning some of the warm braising liquid over the top to keep it moist. Even when cold, the beef remains tender yet pleasantly chewy, and the rich garlic flavor is simply irresistible. This addictive side dish is sure to have you reaching for more rice. Enjoy making it!
