Braised Beef and Korean Green Pepper Jangjorim: A Perfect Side Dish
Savory Braised Beef with Delicious Korean Green Peppers (Ggwari Gochu)
This is a flavorful Korean braised beef dish featuring tender beef, slightly spicy and crisp Korean green peppers (ggwari gochu), and savory mushrooms. It’s a perfect banchan (side dish) that’s great to have on hand in the refrigerator, making every meal more satisfying.
Main Ingredients- Beef (shank or eye of round) 300g
- Mini king oyster mushrooms 10 pieces
- Korean green peppers (Ggwari Gochu) 100g
For Boiling the Beef (Broth)- Green onion 1/2 stalk
- Garlic cloves 5
- Green onion 1/2 stalk
- Garlic cloves 5
Cooking Instructions
Step 1
First, soak the beef for about 30 minutes in cold water to remove any blood. Place the beef in a pot along with the roughly chopped green onion and 5 whole garlic cloves. Add about 3 cups of water. Bring to a boil over high heat, then reduce to medium-low heat, cover, and simmer for about 1 hour, or until the beef is tender. Skim off any impurities that rise to the surface during cooking for a clear broth. Do not discard the broth; we’ll use it as the base for the braising liquid.
Step 2
Once the beef is tender, remove it from the heat and let it cool slightly. Cut the cooled beef into bite-sized pieces, about 1.5cm thick. The basic ratio for the braising sauce is 2 parts soy sauce to 1 part agave syrup, but you can adjust the sweetness to your preference. Measure out 2 cups of the reserved beef broth, 2/3 cup of soy sauce, and 1/3 cup of agave syrup and mix them together to create the sauce.
Step 3
Wash the Korean green peppers thoroughly under running water. Bring a pot of water to a boil with a pinch of salt (about 1/2 teaspoon). Once boiling, add the washed green peppers and blanch for 30 seconds to 1 minute. This will help maintain their vibrant color and crisp texture. Drain the blanched peppers, rinse them under cold water, and gently pat them dry. Using a toothpick, prick each pepper 3-4 times. This allows the braising sauce to penetrate deeply, infusing them with flavor.
Step 4
Trim any tough ends from the mini king oyster mushrooms. You can leave them whole for a chewier texture or cut them in half. In a deep pot or pan, combine the sliced beef and the prepared braising sauce. Bring to a simmer over medium heat. Once simmering, reduce the heat to medium-low, cover, and let it braise for about 15 minutes, allowing the beef to absorb the flavors.
Step 5
After the beef has absorbed some of the sauce, add the prepared Korean green peppers and mini king oyster mushrooms. Avoid overcooking the peppers; continue to braise for another 5-7 minutes until the mushrooms are tender and the peppers are slightly softened but still retain some crispness. Overcooking will make the peppers mushy. If you prefer a spicier kick from the peppers, you can make small slits in them before adding them to the pot. Let the finished braised beef and green pepper jangjorim cool completely before storing in an airtight container in the refrigerator. It keeps well for several days!
