Tender Braised Korean Beef Brisket Jangjorim
Tender Braised Korean Beef Brisket Jangjorim
A Hearty Side Dish Recipe: How to Make Delicious Korean Beef Brisket Jangjorim
Today, I bought a pack of premium Korean beef brisket and quickly made a batch of jangjorim, which my husband, Heobi, loves. The most crucial step for making delicious and easy jangjorim is to boil the tough beef brisket or beef cut for jangjorim for a long time in plain water until it becomes incredibly tender. This simmering process accounts for about 80% of making good jangjorim. We also utilize the flavorful broth that results from boiling the beef. Then, we season it with soy sauce and sugar, and simmer it gently until it’s perfectly tender and seasoned. Freshly made jangjorim, warm and infused with savory sauce, is a luxurious side dish with a rich, chewy texture. If you add boiled eggs to the braising liquid, you can make an even more satisfying egg and beef jangjorim, with the fun of choosing between the two. This time, I made it in a hurry, so I only made the beef jangjorim, which is a little bit of a shame. Leftover jangjorim can be stored in the refrigerator and enjoyed cold, but reheating it in the microwave for about a minute makes the meat even more tender and tastier. Even without other side dishes, serving jangjorim makes the table look quite impressive and well-prepared. The braising sauce isn’t too salty, so it’s a delicious sauce perfect for mixing with rice.
Main Ingredients- Korean Beef Brisket 700g
For Boiling Beef- Water 1L
- Soju 1 Tbsp
Braising Sauce Ingredients- Beef Broth from Boiling 500ml
- Soy Sauce 8 Tbsp
- Sugar 3 Tbsp
- Soju 1 Tbsp
- Garlic cloves 3-4
- Ginger 1/2 clove
- Dried Shiitake Mushroom 1
- Jujube (Date) 2
- Cheongyang Pepper 1
- Water 1L
- Soju 1 Tbsp
Braising Sauce Ingredients- Beef Broth from Boiling 500ml
- Soy Sauce 8 Tbsp
- Sugar 3 Tbsp
- Soju 1 Tbsp
- Garlic cloves 3-4
- Ginger 1/2 clove
- Dried Shiitake Mushroom 1
- Jujube (Date) 2
- Cheongyang Pepper 1
Cooking Instructions
Step 1
Rinse the Korean beef brisket lightly under water. If the piece is too large, cut it in half for easier cooking.
Step 2
Add the rinsed beef brisket to a pot filled with 1L of boiling water.
Step 3
Initially, a lot of foam may form due to impurities. Open the lid and skim off the foam with a spoon. This step ensures a cleaner broth.
Step 4
Once the foam subsides, add 1 Tbsp of soju, cover the pot, and simmer over medium-high heat for about 40 minutes. Pierce the beef with a fork; it should be tender and no pink juices should come out. Boiling tough cuts of meat thoroughly is key to tenderness.
Step 5
Remove the cooked beef brisket from the pot and place it on a cutting board to cool slightly.
Step 6
Once cooled enough to handle, cut the braised beef into bite-sized pieces for easy eating.
Step 7
Reserve about 500ml of the beef broth from boiling. The remaining broth can be stored in the refrigerator and used for other soups or stews. Now, add the cut beef brisket back into the reserved broth.
Step 8
Add 8 Tbsp of soy sauce and 3 Tbsp of sugar to the pot.
Step 9
To add depth and rich flavor, include 3-4 whole garlic cloves, 1/2 clove of ginger, 1 dried shiitake mushroom, 2 jujubes (dates), and 1 Cheongyang pepper (a type of Korean chili pepper). The Cheongyang pepper adds a mild spiciness and aroma.
Step 10
Cover the pot and simmer over medium-low heat for about 10 minutes, allowing the flavors to meld and the sauce to penetrate the meat.
Step 11
Transfer the beautifully seasoned jangjorim to a serving dish. This hearty, flavorful side dish is perfect for any meal. It’s delicious served warm or chilled.
