Rich and Savory Braised Beef (Soegogi Jangjorim)
4 Types of Homemade Side Dishes for a Well-Stocked Refrigerator
Discover four essential homemade side dishes: Braised Beef, Stir-fried Fish Cakes, Seasoned Shepherd’s Purse, and Stir-fried Napa Cabbage. Perfect for stocking your fridge!
Braised Beef Ingredients
- 300g Beef Shank (for Jangjorim)
- 15 pcs Korean Green Peppers (Ggwari Gochu)
- 15 cloves Garlic
- Dried Vietnamese Chili Peppers (or Korean Cheongyang Chili Peppers) to taste
- Aromatics (whole peppercorns, bay leaves, etc.)
- Rice Water (for soaking beef blood)
Jangjorim Sauce
- 1 cup Beef broth from cooking
- 5 Tbsp Soy Sauce (Jin Ganjang)
- 3 Tbsp Rice Syrup (or corn syrup, sugar)
- 3 Tbsp Mirin (Rice Wine for cooking)
Spicy and Sweet Stir-fried Fish Cakes Ingredients
- 200g Fish Cakes (Eomuk), sliced
- 5 pcs Korean Green Peppers (Ggwari Gochu)
- 1 Red Chili Pepper
- 1 Tbsp Minced Garlic
- 1 Tbsp Oyster Sauce
- 1 Tbsp Mirin (Rice Wine for cooking)
- 1 Tbsp Rice Syrup (or corn syrup)
- 1 Tbsp Soy Sauce (Jin Ganjang)
- Sesame Oil, to taste
- Toasted Sesame Seeds, to taste
- Cooking Oil, for stir-frying
Fragrant Seasoned Shepherd’s Purse Ingredients
- 200g Cleaned Shepherd’s Purse (Naengi)
- 2 Tbsp Anchovy Sauce (Myeolchi Aekjeot)
- Sesame Oil, to taste
- Toasted Sesame Seeds, a pinch
Crispy Stir-fried Napa Cabbage Ingredients
- 1/4 head Napa Cabbage (or Baby Napa Cabbage)
- 2 Korean Cheongyang Chili Peppers
- 1 Tbsp Oyster Sauce
- Salt, to taste
- Cooking Oil
- Sesame Oil, to taste
- Toasted Sesame Seeds, to taste
- Minced Garlic, a little
- 1 cup Beef broth from cooking
- 5 Tbsp Soy Sauce (Jin Ganjang)
- 3 Tbsp Rice Syrup (or corn syrup, sugar)
- 3 Tbsp Mirin (Rice Wine for cooking)
Spicy and Sweet Stir-fried Fish Cakes Ingredients
- 200g Fish Cakes (Eomuk), sliced
- 5 pcs Korean Green Peppers (Ggwari Gochu)
- 1 Red Chili Pepper
- 1 Tbsp Minced Garlic
- 1 Tbsp Oyster Sauce
- 1 Tbsp Mirin (Rice Wine for cooking)
- 1 Tbsp Rice Syrup (or corn syrup)
- 1 Tbsp Soy Sauce (Jin Ganjang)
- Sesame Oil, to taste
- Toasted Sesame Seeds, to taste
- Cooking Oil, for stir-frying
Fragrant Seasoned Shepherd’s Purse Ingredients
- 200g Cleaned Shepherd’s Purse (Naengi)
- 2 Tbsp Anchovy Sauce (Myeolchi Aekjeot)
- Sesame Oil, to taste
- Toasted Sesame Seeds, a pinch
Crispy Stir-fried Napa Cabbage Ingredients
- 1/4 head Napa Cabbage (or Baby Napa Cabbage)
- 2 Korean Cheongyang Chili Peppers
- 1 Tbsp Oyster Sauce
- Salt, to taste
- Cooking Oil
- Sesame Oil, to taste
- Toasted Sesame Seeds, to taste
- Minced Garlic, a little
- 200g Cleaned Shepherd’s Purse (Naengi)
- 2 Tbsp Anchovy Sauce (Myeolchi Aekjeot)
- Sesame Oil, to taste
- Toasted Sesame Seeds, a pinch
Crispy Stir-fried Napa Cabbage Ingredients
- 1/4 head Napa Cabbage (or Baby Napa Cabbage)
- 2 Korean Cheongyang Chili Peppers
- 1 Tbsp Oyster Sauce
- Salt, to taste
- Cooking Oil
- Sesame Oil, to taste
- Toasted Sesame Seeds, to taste
- Minced Garlic, a little
Cooking Instructions
Step 1
For the braised beef, soak the beef shank in cold water or rice water for at least 30 minutes to remove any blood. This step is crucial for a clean, fresh flavor without any gamey smell.
Step 2
Trim any excess fat or sinew from the rinsed beef. In a pot, combine 4 cups of water, the prepared beef, 15 whole garlic cloves, dried Vietnamese chili peppers (or Cheongyang chili peppers), and aromatics like bay leaves and whole peppercorns. Bring to a boil, then reduce heat to medium-low and simmer for about 40 minutes to 1 hour, until the beef is very tender. Slow simmering is key for meltingly soft meat.
Step 3
Once the beef is tender, remove it from the pot and rinse under cold water to wash away any impurities. Let it cool slightly. Reserve the cooking broth – this will be used for the sauce.
Step 4
Prepare the ingredients for the braising liquid. Trim the stems off the Korean green peppers. Wash the whole garlic cloves. Cut the cooked beef into bite-sized pieces, about 2-3 cm.
Step 5
In a pot, combine 1 cup of the reserved beef broth with 5 Tbsp soy sauce, 3 Tbsp rice syrup, and 3 Tbsp mirin. Stir well to create the sauce. Add the cut beef, whole garlic cloves, and Korean green peppers. Bring to a simmer over medium-low heat and cook for about 10-15 minutes, or until the sauce thickens and coats the ingredients beautifully. Stir occasionally to ensure everything is evenly coated.
Step 6
Transfer the finished braised beef to a serving dish. For storage, let it cool completely before placing it in an airtight container in the refrigerator.
Step 7
Now, let’s make the stir-fried fish cakes. Briefly rinse the fish cakes under hot water to remove excess oil. Slice the Korean green peppers and red chili pepper into bite-sized pieces, similar in size to the fish cakes.
Step 8
Cut the fish cakes and the sliced green and red peppers into pieces that are easy to eat.
Step 9
Heat a skillet over medium heat with a little cooking oil. Add 1 Tbsp minced garlic and sauté until fragrant, about 30 seconds. Be careful not to burn the garlic; use low heat if needed. Add the sliced fish cakes and stir-fry for a minute or two.
Step 10
Add 1 Tbsp oyster sauce, 1 Tbsp mirin, 1 Tbsp rice syrup, and 1 Tbsp soy sauce. Stir everything together to coat the fish cakes. Add the sliced Korean green peppers and red chili peppers and stir-fry for another minute until the peppers are tender-crisp.
Step 11
Finish with a drizzle of sesame oil and a sprinkle of toasted sesame seeds. Give it a final toss and serve the delicious stir-fried fish cakes on a plate.
Step 12
Next, the seasoned shepherd’s purse. Carefully wash the shepherd’s purse to remove any soil. Blanch it in boiling water with a pinch of salt for about 30 seconds to 1 minute – avoid overcooking, as it will become mushy. Immediately rinse in cold water, squeeze out excess moisture, and cut into manageable pieces.
Step 13
In a bowl, combine the blanched shepherd’s purse with 2 Tbsp anchovy sauce, a drizzle of sesame oil, and a pinch of toasted sesame seeds. Gently toss to combine. Adjust the amount of anchovy sauce based on the moisture content of the greens and desired saltiness. Serve the fragrant seasoned shepherd’s purse.
Step 14
Finally, the crispy stir-fried napa cabbage. Wash the cabbage thoroughly and pat it dry. Slice the Cheongyang chili peppers, removing the seeds if desired, into pieces similar in size to the cabbage.
Step 15
Heat a pan with a little cooking oil. Sauté a small amount of minced garlic over low heat until fragrant. Add the tougher, stemmy parts of the cabbage first and stir-fry over high heat for a minute to maintain a crisp texture.
Step 16
Once the cabbage stems start to look slightly translucent, add the leafy parts and the sliced Cheongyang chili peppers. Continue to stir-fry quickly until the cabbage is just wilted.
Step 17
Add 1 Tbsp oyster sauce for a savory depth, and season with salt to your preference. Finish with a drizzle of sesame oil and a sprinkle of toasted sesame seeds. Give it a final toss for a wonderfully crispy and flavorful stir-fried napa cabbage. Serve attractively on a plate.
Step 18
And there you have it – four delicious homemade side dishes ready to grace your table! Make them today for a well-prepared meal.
Step 19
A final look at all the beautifully prepared side dishes.
