Jangjorim (Soy braised Beef)
Jangjorim or Soy braised Beef, adapted from Korean Bapsang, is a delicious Korean side dish that works well in a bento box too!
Ingredients
Da Stars
- 1.5 pounds shank meat or beef brisket you can sub pork shoulder or butt
- 10 to 12 Shishito peppers or other fresh green peppers Use less and cut into halves if using large peppers
- 3 boiled eggs* peeled
Da Stock
- 1/2 medium yellow onion
- 2 stalks scallions white part only save green parts for garnish
- 6 ounces Korean radish (about 1/4-1/3 of one radish) mu, cut into big chunks
- 7 cloves garlic
- 3 slices thin ginger about 1-inch round
- 1/2 teaspoon whole black peppers or ground peppers to taste
Da Sauce
- 5 tablespoons soy sauce
- 2 tablespoons soup soy sauce guk ganjang, 국간장 (or use more regular soy sauce)
- 3 tablespoons sugar
- 3 tablespoons rice wine or mirin
- 1 piece 3-inch square dried kelp substitute a bay leaf
Instructions
- Cut the beef into 2-inch chunks. This recipe is very flexible. You use brisket or flank. I love beef beef shank which is very economical. It has great flavor and texture. You could even use pork shoulder or butt. Delicious!
- In a medium pot, bring 8 cups of water and Da Stock ingredients to a boil. Cover and continue to boil for 5 minutes over medium-high heat.
- Drop the meat into the pot. Bring it to a gentle boil, and remove the scum. Reduce the heat to medium. Boil, covered, for about 30 minutes.
- Remove the meat. Strain the cooking liquid into a large bowl, and then add 2.5 cups of the liquid back to the pot. (You can save the remaining broth to make a soup or stew later.)
- Add the meat and sauce ingredients to the pot. Bring it to a boil over high heat. Reduce the heat to medium, and boil, covered, until the meat is tender and the sauce is reduced to about ⅓, about 20 minutes. You can cook longer if the meat is still not tender enough.
- Add the optional dried kelp, peppers and eggs and continue to boil for about 10 minutes. Discard the kelp, and transfer everything else to an airtight container for storage. Cool before storing in the fridge. Shred the meat and pour some sauce over to serve.
- Optional: Serve the radish and onions with this dish! Normally, the meat is shredded, and served with shishito peppers and eggs.
Notes
Refrigerate in an airtight container. It will keep for a week. If you want to keep it longer, boil the meat and sauce again after a few days.
The meat will become hard in the fridge. You can soften it by leaving the shredded beef out at room temperature for 20 to 30 minutes, or microwave for about 20 seconds to soften.
The meat will become hard in the fridge. You can soften it by leaving the shredded beef out at room temperature for 20 to 30 minutes, or microwave for about 20 seconds to soften.