Shiitake Mushroom and Beef Jorim
Aromatic Beef Jorim Infused with Shiitake Mushrooms
This is the perfect side dish for those hot summer days! I made a bowl of rice topped with this dish and some crispy nurungji (scorched rice). The earthy aroma of shiitake mushrooms combined with tender beef makes it a satisfying meal.
Main Ingredients
- 610g Rump or Round Beef (for tenderness)
- 3 Dried Shiitake Mushrooms (dried ones offer a richer aroma)
- 1 handful Whole Garlic Cloves (about 10-12 cloves)
- 2 Green Chili Peppers (for a hint of spice)
- About 10 Whole Peppercorns
- 4 Bay Leaves
- 1/3 cup Soju (approx. 50ml, to remove gamey odors)
Seasoning
- 8 Tbsp Soy Sauce (approx. 120ml)
- 1.5 Tbsp Brown Sugar (adjust sweetness to taste)
- Pinch of Black Pepper
- Pinch of Toasted Sesame Seeds
- 8 Tbsp Soy Sauce (approx. 120ml)
- 1.5 Tbsp Brown Sugar (adjust sweetness to taste)
- Pinch of Black Pepper
- Pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
First, cut the beef into pieces of about 610g and soak them in cold water for about an hour to remove any blood. Changing the water two to three times during this process will help eliminate any gaminess.
Step 2
Soak the dried shiitake mushrooms in lukewarm water for about 30 minutes until rehydrated. While fresh shiitake mushrooms can be used, dried ones impart a more intense aroma and a chewier texture, making the jorim more flavorful.
Step 3
Place the blanched beef in a pot. Add enough water to cover the beef generously. Toss in the whole peppercorns and bay leaves. Bring to a boil over high heat, then reduce to medium-low and simmer for about 25 minutes. Cooking until tender is key for easily shredding the beef later.
Step 4
Once the beef is cooked, remove it from the pot and let it cool slightly. Then, shred the beef along the grain into bite-sized pieces. Shredding it this way allows the sauce to penetrate better, resulting in a more delicious flavor.
Step 5
In a wide pot, combine the shredded beef, the reserved beef broth, and the rehydrated shiitake mushrooms (sliced). Pour in enough broth so that the beef is about two-thirds submerged.
Step 6
Add the sliced shiitake mushrooms and 8 tablespoons of soy sauce to the pot. You can adjust the amount of soy sauce according to your preference.
Step 7
Next, add 1.5 tablespoons of brown sugar and 1/3 cup of Soju (approx. 50ml) to help eliminate any remaining gamey odors and balance the flavors. You can use regular or raw sugar if brown sugar is unavailable.
Step 8
Add the whole garlic cloves and the two green chili peppers, making a slit down the length of each pepper. Adding two green chilies provides a pleasant, mild spiciness. My 31-month-old child enjoys this, so feel free to add them without worry if you’re not overly sensitive to spice.
Step 9
Stir occasionally while simmering for about 15-20 minutes, or until the sauce has reduced to a glaze. Just before turning off the heat, sprinkle in a pinch of black pepper for an extra layer of aroma. Your delicious Shiitake Mushroom and Beef Jorim is ready!
