Step 1

First, prepare all your ingredients. For the beef, using rump or eye of round is recommended as they have less fat for a cleaner taste. You’ll need about 26 cloves of garlic in total, including those for boiling and braising. If you don’t have whole black peppercorns, a pinch of ground pepper will work as a substitute.

Step 2

Cut the beef into large chunks, about 5-7 cm (2-3 inches) long. Keeping the pieces substantial enhances the enjoyable texture of the jangjorim.

Step 3

Place the cut beef in a bowl of cold water and soak for about 30 minutes to 1 hour to remove any excess blood. Soaking helps to eliminate any gamey smell and results in a cleaner flavor.

Step 4

Wash the Korean green chili peppers thoroughly and remove the stems. To help them absorb the sauce better, gently prick them a few times with a fork or toothpick.

Step 5

Roughly chop the green onion and onion into large pieces that will fit into your pot. These aromatics are used to infuse flavor and remove any unwanted odors from the beef while boiling, and they will be discarded later, so don’t worry about precise cuts.

Step 6

In a large pot, combine 6 cups of water, the chopped green onion, 6 cloves of garlic, half an onion, and 10 whole black peppercorns (or a pinch of ground pepper). Bring this mixture to a rolling boil over high heat to create an aromatic broth.

Step 7

Once the water is boiling vigorously, add the drained beef to the pot. Reduce the heat to medium and let the beef simmer for about 30 minutes, or until it’s tender. Boiling it sufficiently is key to achieving a soft texture.

Step 8

As the beef cooks, you might notice the broth turning reddish from the blood and impurities. This is a normal part of the process and nothing to be concerned about.

Step 9

After 30 minutes, carefully remove the tender beef from the pot. Discard all the remaining water and vegetables. Set the beef aside to cool slightly.

Step 10

In a separate pot, combine the braising sauce ingredients: 4 cups of water, 1/2 cup of soy sauce, 4 tablespoons of cooking wine, 2 tablespoons of sugar, and a pinch of black pepper. Stir well to dissolve the sugar and bring the sauce to a boil over high heat.

Step 11

Once the sauce is boiling, add the cooked beef back into the pot. Lower the heat to medium-low and let it simmer for about 15 minutes, allowing the beef to absorb the delicious braising flavors. Stir the beef occasionally to ensure even coating.

Step 12

After 15 minutes, add the 20 whole garlic cloves to the pot. Continue to simmer for another 10 minutes. The garlic will soften and add a lovely sweetness to the dish.

Step 13

Finally, add the pricked Korean green chili peppers. Cook for just 3-5 more minutes. Overcooking will make them mushy, so aim to keep their vibrant green color. Turn off the heat and let them gently cook in the residual heat. This keeps them slightly crisp and bright.

Step 14

Once cooled slightly, shred or slice the beef into bite-sized pieces. Arrange them attractively in a serving dish. Your incredibly nutritious and delicious Beef Jangjorim, a perfect side dish for any meal, is now ready to be enjoyed!

Step 15

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