Tender and Delicious Soy-Braised Beef (Jangjorim): A Heartfelt Recipe for Your Daughter
Tender and Delicious Soy-Braised Beef (Jangjorim): A Heartfelt Recipe for Your Daughter
Soy-Braised Beef (specifically Rump Cap) Jangjorim Recipe
My daughter is coming home, and I was wondering what special dish to make for her. Many ideas came to mind, but I ultimately chose to make Jangjorim. This is a recipe that will surely become a rice thief!
Ingredients for Boiling Beef- Beef (Rump Cap or Eye Round) 400g
- Water 1L
- 1/2 Onion
- 20ml Cooking Wine (or Mirin)
Braising Sauce Ingredients- 500ml Water
- 700ml Broth (anchovy-kelp or boiled beef broth)
- 1/2 Dried chili or Cheongyang chili (for adjustable spiciness)
- 1 Tbsp Minced garlic
- 1 Tbsp Sesame oil
- 1 Tbsp Plum extract (for shine and sweetness)
- 1 Tbsp Sugar
- 5 Tbsp Soy sauce (or brewed soy sauce)
Additional Ingredient- 6 Eggs (later changed to 8)
- 500ml Water
- 700ml Broth (anchovy-kelp or boiled beef broth)
- 1/2 Dried chili or Cheongyang chili (for adjustable spiciness)
- 1 Tbsp Minced garlic
- 1 Tbsp Sesame oil
- 1 Tbsp Plum extract (for shine and sweetness)
- 1 Tbsp Sugar
- 5 Tbsp Soy sauce (or brewed soy sauce)
Additional Ingredient- 6 Eggs (later changed to 8)
Cooking Instructions
Step 1
1. Rinse the beef under cold water and soak it for at least 30 minutes to remove blood. Change the water once if possible. Once the blood is removed, place the beef in a pressure cooker with 1L of water, half an onion, and 20ml of cooking wine. Cook until the pressure cooker’s whistle starts, then continue for 5 minutes. Turn off the heat and let the pressure release naturally. While waiting, hard-boil the eggs, then plunge them into cold water to cool them down before peeling.
Step 2
2. Carefully remove the cooked beef from the pressure cooker and rinse it under clean water. Let it cool slightly so it’s not too hot to handle; this will make it easier to shred. Once slightly cooled, shred the beef along the grain into bite-sized pieces. This is also a good time to trim off any excess fat for a cleaner taste.
Step 3
3. In a pot, combine all the braising sauce ingredients (500ml water, 700ml broth, chili, minced garlic, sesame oil, plum extract, sugar, and soy sauce) and bring to a boil. Once the sauce is boiling, add the shredded beef and the peeled hard-boiled eggs. Simmer together until the flavors meld. (Tip: If using broth, transfer it from the pressure cooker to another container, let it cool slightly, and skim off any excess fat from the surface before using for a lighter Jangjorim.)
Step 4
4. Start by simmering over high heat for about 15 minutes. Then, reduce the heat to medium and continue to simmer for another 15 minutes. (Adjust cooking time based on your stove’s heat level.) Alternatively, you can simmer gently over low heat. Be careful not to reduce the liquid too much, as it can become dry and overly salty. Aim for a nicely glazed consistency with some liquid remaining.
Step 5
5. With a moderate amount of soy sauce, this Soy-Braised Beef Jangjorim is perfectly seasoned – not too salty and just right! I initially planned to use 6 eggs, but I ended up boiling 8. Some of the eggs were not perfectly shaped after peeling, so we enjoyed them as a snack. Serving them alongside the Jangjorim makes for an even more satisfying meal.
Step 6
6. Arrange the finished Soy-Braised Beef Jangjorim and hard-boiled eggs attractively on a serving plate. Enjoy this hearty and delicious meal with a bowl of warm rice!
