Tender and Flavorful Beef Jangjorim (Braised Beef)
Tender and Flavorful Beef Jangjorim (Braised Beef)
The Ultimate Homemade Beef Jangjorim Recipe That’s Absolutely Delicious
Experience the delightful combination of chewy beef shank and mildly spicy, fragrant Korean chili peppers (gwari gochu), perfectly complemented by sweet bell peppers. This Beef Jangjorim is a true rice thief, guaranteed to capture everyone’s hearts. It’s wonderful spooned over warm rice or served as an elegant side dish with drinks.
Main Ingredients- Beef Shank 1 portion (approx. 600g)
- Bell Peppers 2 (using different colors makes it visually appealing)
- Whole Garlic Cloves 1 handful (approx. 10-15 cloves)
- Korean Chili Peppers (Gwari Gochu) 2 handfuls (approx. 15-20 peppers)
- Green Onion 1/2 stalk (adds aroma)
Seasoning Ingredients- Soy Sauce (Jin Ganjang or Brewed Soy Sauce) 1 cup (200ml)
- Sugar 1/4 cup (50ml)
- Water 4 cups (800ml)
- Black Pepper to taste
- Soju or Rice Wine 1/2 cup (100ml, for removing gamey odor)
- Soy Sauce (Jin Ganjang or Brewed Soy Sauce) 1 cup (200ml)
- Sugar 1/4 cup (50ml)
- Water 4 cups (800ml)
- Black Pepper to taste
- Soju or Rice Wine 1/2 cup (100ml, for removing gamey odor)
Cooking Instructions
Step 1
The foundation of a great Beef Jangjorim starts with selecting the right cut of beef. Beef shank is ideal because it has less fat, a clean taste, and a wonderfully chewy texture, making it perfect for this dish. While it’s often used for soups, it truly shines when transformed into Jangjorim with its satisfying chewiness.
Step 2
Prepare the supporting ingredients that will add depth and flavor to your Jangjorim. Gather whole garlic cloves for their pungent aroma and flavor, and bell peppers for a touch of sweetness and vibrant color. Using a variety of bell pepper colors, like red and yellow, will make the final dish look incredibly appetizing.
Step 3
Next, prepare the Korean chili peppers (Gwari Gochu), which are another star ingredient in this Jangjorim. These peppers offer a mild heat and a pleasant crunch, effectively cutting through the richness of the beef and enhancing the overall flavor profile. Trim off the stems and wash them thoroughly.
Step 4
Begin by rinsing the beef shank under cold water. Bring a pot of water to a boil and blanch the beef for about 5 minutes to remove any impurities and blood. This step ensures a cleaner, clearer braising liquid. Drain the beef and rinse it again under cold water. In a clean pot, combine the blanched beef shank, green onion, whole garlic cloves, black pepper, and half a cup of soju (or rice wine). Pour in 4 cups (800ml) of water. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer for about 40 minutes, or until the beef is tender. Ensure it’s cooked through and yielding.
Step 5
While the beef is simmering, prepare your vegetables. Cut the bell peppers into bite-sized pieces, removing the seeds. Trim the stems off the Gwari Gochu, wash them well, and pat them dry.
Step 6
Once the beef shank is tender, remove it from the pot and let it cool slightly. It’s best to let it cool enough to handle comfortably before cutting. To achieve the best texture, shred or cut the beef along the grain with your hands rather than using a knife, which can make it fall apart.
Step 7
Now, let’s create the delicious Jangjorim sauce. Strain the beef broth through a fine-mesh sieve to get a clear liquid. In the same pot (or a clean one), combine 4 cups of this strained broth, 1 cup of soy sauce, and 1/4 cup of sugar. Stir well to dissolve the sugar. Add the shredded beef back into the pot and bring it to a simmer. You can adjust the ratio of soy sauce and sugar to your preference.
Step 8
Once the sauce begins to simmer, add the whole garlic cloves and Gwari Gochu. Cover the pot and continue to simmer over medium-low heat for about 15-20 minutes. The garlic will soften and absorb the flavors, and the Gwari Gochu will become tender while infusing its mild heat into the sauce.
Step 9
Bell peppers lose their crispness if overcooked, so it’s crucial to add them near the end to maintain their texture and fresh flavor. Just before you turn off the heat, stir in the cut bell peppers. Allow them to cook gently in the residual heat. Keeping the bell peppers slightly crisp is a key to this recipe’s success.
Step 10
And there you have it – a perfectly delicious Beef Jangjorim! The combination of chewy beef, the gentle spice of Gwari Gochu, and the sweetness of bell peppers is truly exceptional. It’s perfect for mixing into a bowl of hot rice, making it a satisfying meal. The savory braising liquid is also fantastic for adding to rice! This Beef Jangjorim makes an impressive side dish and a hearty accompaniment to drinks. Why not add this delightful dish to your dinner table tonight? Don’t discard the leftover braising liquid, as it can be used in other delicious recipes.
