Tender & Savory Korean Beef Jangjorim (Braised Beef)
Tender & Savory Korean Beef Jangjorim (Braised Beef)
The Ultimate Homemade Beef Jangjorim Recipe
Discover the secret to incredibly tender and flavorful Korean Beef Jangjorim! This classic braised beef dish is a staple side dish in Korean households, known for its savory-sweet taste and melt-in-your-mouth texture. The accompanying broth is also rich and delicious. This recipe ensures a perfect balance of flavors, making it a dish you’ll want to make again and again!
Main Ingredients- Beef Chuck Roll or Beef for Stew, about 800g
- Coarse Sea Salt, 2 Tbsp
- Mihyang (Rice Wine Mirin) or Cooking Wine, 2 Tbsp
- Eggs, 6
- Whole Garlic Cloves, 21
- Cheongyang Peppers (Korean Chili Peppers), 2
Braising Sauce- Raw Sugar (or Brown Sugar), 2/3 cup
- Soy Sauce (Jin-ganjang), 1 1/2 cups
- Mihyang (Rice Wine Mirin) or Cooking Wine, 1/5 cup
- Water, 1.8 liters
- Raw Sugar (or Brown Sugar), 2/3 cup
- Soy Sauce (Jin-ganjang), 1 1/2 cups
- Mihyang (Rice Wine Mirin) or Cooking Wine, 1/5 cup
- Water, 1.8 liters
Cooking Instructions
Step 1
First, cut the beef chuck roll (or beef for stew) into bite-sized cubes, about 2-3 cm. Avoid cutting them too small, as they might break apart during cooking. This ensures a pleasant texture in the final dish.
Step 2
Sprinkle 1 tablespoon of coarse sea salt evenly over the cut beef. This step helps to draw out the blood from the meat, which is crucial for reducing any gamey odor and achieving a cleaner flavor in your Jangjorim.
Step 3
Let the salted beef sit for about 30 minutes to allow the salt to work. Afterward, discard the salty liquid and rinse the beef thoroughly under cold running water until it’s clean. Ensure all traces of blood are removed for the best taste.
Step 4
In a large pot, add plenty of water and bring it to a rolling boil over high heat. Once boiling, carefully add the rinsed beef, along with the remaining 1 tablespoon of coarse sea salt and 2 tablespoons of Mihyang. This brief blanching step helps to remove any remaining impurities and tenderizes the meat.
Step 5
After blanching, transfer the beef to a bowl of cold water to cool down slightly. Discard the blanching water. Carefully trim off any excess fat or coagulated blood bits attached to the beef. Then, place the cleaned beef into a fresh, clean pot for braising. (This step is essential for a clean-tasting Jangjorim.)
Step 6
Now, it’s time to prepare the flavorful braising sauce. Have all your sauce ingredients measured and ready to go before you start cooking.
Step 7
Measure out the raw sugar (2/3 cup), soy sauce (1 1/2 cups), and Mihyang (1/5 cup).
Step 8
Combine the beef in the clean pot with the measured raw sugar, soy sauce, Mihyang, and 1.8 liters of water. Bring the mixture to a boil over high heat, allowing the ingredients to meld together.
Step 9
While the beef is braising, let’s prepare the eggs. It’s a good idea to use eggs that have been brought to room temperature beforehand. This can help prevent them from cracking when boiled.
Step 10
In a separate pot, add water and bring it to a boil. Once boiling, place a steamer basket inside and add the eggs. Steam the eggs for 9 minutes. Steaming eggs results in a wonderfully tender texture and makes them much easier to peel compared to boiling.
Step 11
Immediately after steaming, plunge the cooked eggs into a bowl of cold water to cool them down completely. Once cooled, gently tap the eggs on a hard surface and peel them carefully. The cold shock helps the shells come off cleanly.
Step 12
Once the braising liquid comes to a boil, meticulously skim off any foam or impurities that rise to the surface. This ensures a clear and refined broth. After skimming, reduce the heat to medium-low, cover the pot partially (or leave uncovered), and let it simmer gently for about 50 minutes.
Step 13
During the simmering process, stir the contents of the pot occasionally to prevent the sauce from sticking to the bottom. This is especially important as the liquid reduces and the sauce thickens.
Step 14
As the Jangjorim simmers, a wonderful aroma fills the kitchen, promising a delicious meal ahead. It’s a truly mouthwatering experience!
Step 15
As the beef nears completion, prepare the garlic and Cheongyang peppers to add extra flavor. Peel the whole garlic cloves.
Step 16
Cut the whole garlic cloves into 4-5 larger pieces. Slice the Cheongyang peppers into roughly 1 cm thick pieces, on a slight diagonal. These will add a delightful spiciness to balance the savory-sweetness.
Step 17
After braising the beef for approximately 50 minutes, add the sliced garlic, Cheongyang peppers, and the peeled boiled eggs to the pot. Increase the heat back to high for just 1-2 minutes, allowing the new ingredients to absorb the flavors and meld with the sauce.
Step 18
Turn off the heat and let the Jangjorim cool down slightly in the pot. While it’s delicious served warm, allowing it to cool a bit makes the beef firmer and easier to slice. Slice the beef into manageable pieces, not too thin. The result is a clean, non-salty, and perfectly seasoned dish.
Step 19
Tasting it while still warm was a delight! The beef was incredibly tender and almost ‘melt-in-your-mouth’ tender, making it easy to slice. The thin slices absorbed the savory-sweet sauce beautifully. The accompanying broth is rich and deeply flavorful, perfect for spooning over rice. The garlic becomes soft and sweet, while the Cheongyang peppers provide a pleasant kick that cuts through the richness. It’s a joy to pick out each ingredient!
Step 20
Don’t discard the leftover Jangjorim broth! This concentrated, flavorful liquid is excellent for use in other dishes, such as braised burdock root (Ueong Jorim) or other side dishes, adding depth and complexity. (Optional Tip: For an extra layer of flavor and texture, you can stir-fry the sliced beef with ingredients like bell peppers, walnuts, or pickled garlic in the remaining sauce at the end.)
