Rich and Savory Beef Brisket Jangjorim Recipe
Rich and Savory Beef Brisket Jangjorim Recipe
Beef Brisket Jangjorim (Korean Soy Braised Beef)
Learn how to make delicious, tender, and chewy Beef Brisket Jangjorim at home! This classic Korean side dish is perfect with rice and impressive enough for special occasions or guest gatherings. I’ll share all the secrets to achieving its deep, rich flavor!
Main Ingredients for Jangjorim- Beef Brisket (Arongsata) 600g to 1kg (use a whole piece)
- 1 large Scallion (Pae)
- 1/2 Onion (cut into large pieces)
- 20 whole cloves Garlic
- 1 tsp whole Peppercorns
- 1 thumb-sized piece Ginger
- 1 sheet dried Kelp (Kombu) (about palm-sized)
- 200g Korean Green Peppers (Ggwari Gochu)
- 500g Quail Eggs (hard-boiled and peeled)
Jangjorim Seasoning- 1 Tbsp Vinegar (a secret to tenderizing the meat!)
- 150ml Soy Sauce (Jin Ganjang)
- 4 tsp Traditional Soy Sauce (Jip Ganjang) (adds umami)
- 4 tsp Tuna Extract (adds flavor!)
- 4 tsp Fish Sauce (anchovy or similar) (for deep flavor)
- 3 Tbsp Rice Wine (Cheongju) (removes gamey smell)
- 3 Tbsp Mirin (for shine and sweetness)
- 1 Tbsp Vinegar (a secret to tenderizing the meat!)
- 150ml Soy Sauce (Jin Ganjang)
- 4 tsp Traditional Soy Sauce (Jip Ganjang) (adds umami)
- 4 tsp Tuna Extract (adds flavor!)
- 4 tsp Fish Sauce (anchovy or similar) (for deep flavor)
- 3 Tbsp Rice Wine (Cheongju) (removes gamey smell)
- 3 Tbsp Mirin (for shine and sweetness)
Cooking Instructions
Step 1
First, soak the beef brisket in cold water for 30 minutes to remove any blood. Properly draining the blood is key to a clean-tasting jangjorim without any off-flavors.
Step 2
Place the drained beef brisket and 1200ml of water in a pot. Add the scallion (1 large piece), onion (1/2, cut large), garlic cloves (20), whole peppercorns (1 tsp), ginger (thumb-sized piece), and kelp sheet (1). Bring to a boil over high heat, then reduce to medium heat and simmer for 20-30 minutes until the beef is tender.
Step 3
Remove the cooked beef from the pot and let it cool slightly. Discard all the solids from the cooking liquid. Strain the beef broth through a fine-mesh sieve or cheesecloth to get a clear broth, then return it to the pot. This broth is the foundation for your delicious jangjorim!
Step 4
To the clarified broth, add all the seasoning ingredients: 1 Tbsp vinegar, 150ml soy sauce, 4 tsp traditional soy sauce, 4 tsp tuna extract, 4 tsp fish sauce, 3 Tbsp rice wine, and 3 Tbsp mirin. Mix well to create the braising liquid.
Step 5
Once the beef has cooled enough to handle, slice it thinly into bite-sized pieces. Slicing too thickly can prevent the sauce from penetrating well, while slicing too thinly can cause the meat to break apart. Aim for a moderate thickness.
Step 6
Add the sliced beef, peeled quail eggs, and the prepared seasoning broth to the pot. Braise over medium heat for 20 minutes. Stir the beef and eggs occasionally to ensure the seasoning is absorbed evenly.
Step 7
Finally, add the washed Korean green peppers to the pot and continue to simmer for another 5-10 minutes until done. Be careful not to overcook the peppers; they should retain a slight bite. Your delicious Beef Brisket Jangjorim is ready! It’s fantastic served over warm rice.
