Tender and Delicious Beef Jangjorim Recipe
How to Make Beef Jangjorim: A Foolproof Recipe for Flavorful Brisket Jangjorim
Brisket jangjorim, braised in soy sauce until it’s savory and delightfully chewy, is a beloved side dish for all ages. Adding quail eggs or regular eggs makes it an even more nutritious meal. Here’s a recipe for beef brisket jangjorim that will have you clearing your plate in no time.
Main Ingredients- 400g beef brisket
- 1/2 onion
- 1 stalk of green onion (leaf part)
- 3 bay leaves
- 1200ml water (6 cups)
- 2 Tbsp cooking wine (like mirin)
Seasoning Ingredients- 30 peeled quail eggs
- 100ml soy sauce for seasoned dishes (jin-ganjang)
- 1 Tbsp cooking wine (like mirin)
- 2 Tbsp oligosaccharide
- 30 peeled quail eggs
- 100ml soy sauce for seasoned dishes (jin-ganjang)
- 1 Tbsp cooking wine (like mirin)
- 2 Tbsp oligosaccharide
Cooking Instructions
Step 1
First, soak the 400g of beef brisket in clean water for about 20 minutes to remove excess blood. Removing the blood is key to preventing gamey odors and achieving a clean flavor.
Step 2
In a pot, combine 1200ml (6 cups) of cold water, the blood-drained beef brisket, half an onion cut into large pieces, the green onion leaves, 3 bay leaves, and 2 Tbsp of cooking wine. The cooking wine helps tenderize the meat and reduce any unpleasant smell.
Step 3
Bring the pot to a boil over high heat, then reduce the heat to medium once it starts to vigorously bubble. Skim off any foam that rises to the surface for a clear and delicious broth. Let it simmer gently for about 35 minutes until the beef becomes tender.
Step 4
Once the beef is cooked through, remove it from the pot. Don’t discard the braising liquid; strain it through a sieve to get a clear broth. This broth will add depth of flavor to your jangjorim.
Step 5
We ended up with about 800ml of strained broth. This will be used to create our delicious jangjorim.
Step 6
While the beef is still warm but not scalding hot, shred it into bite-sized pieces along the grain. Shredding when the meat is too hot can cause burns, and when it’s completely cold, the chewiness can make it difficult to pull apart. Shredding it after it has cooled slightly is ideal.
Step 7
Now, in the pot, combine 800ml of the reserved beef broth, 30 peeled quail eggs, the shredded beef brisket, 100ml of soy sauce, 1 Tbsp of cooking wine, and 2 Tbsp of oligosaccharide. Stir everything together and bring to a boil. (Tip: Since cooking wine is already sweet, I used 2 Tbsp of oligosaccharide, but feel free to add 1 tsp of sugar if you prefer it sweeter.)
Step 8
Bring the mixture back to a boil over high heat. Once it bubbles vigorously, skim off any foam that rises. Let it simmer at medium-high heat for about 20 minutes, allowing the flavors to meld and the sauce to reduce slightly. Your delicious beef jangjorim is almost ready!
Step 9
Once cooled, store the jangjorim in the refrigerator. Gently reheat it before serving to enjoy it as fresh as when it was first made.
