Delicious Soy Braised Beef (Sogogi Jangjorim) Recipe
Homemade Soy Braised Beef: A Flavorful Korean Side Dish
Learn how to make delicious, tender, and savory-sweet Korean Soy Braised Beef (Sogogi Jangjorim) at home. This recipe is perfect for a satisfying side dish that pairs wonderfully with rice!
Main Ingredients
- Beef (for Jangjorim) 5kg
- 1 Onion
- 2 Green Onions
- A piece of Ginger
- 6 Star Anise pods
- 6 Red Dates
- 1/2 Apple
- 1/3 Kiwi
- 20 Cheongyang Peppers (Korean red chili peppers)
- 5 Pickled Peppers
Braising Sauce
- 4 Ladles of Soy Sauce
- 1 Tablespoon Sugar
- 4 Ladles of Soy Sauce
- 1 Tablespoon Sugar
Cooking Instructions
Step 1
Begin by soaking the beef in cold water to remove any blood. Once the blood is drained, place the beef in a pot and cover it with enough water to fully submerge the meat. Bring it to a boil over high heat. Skim off any impurities that rise to the surface as the beef cooks.
Step 2
After the beef has cooked for a while, drain the water and rinse the meat under running water to remove any remaining scum. Cut the beef into manageable, long pieces suitable for Jangjorim. Return the cut beef to the pot along with fresh water, onion, green onions, ginger, star anise, red dates, apple, and kiwi. Cover and simmer for about 45 minutes. This simmering process with aromatics and fruits tenderizes the beef and removes any gamey odors.
Step 3
Remove the cooked beef from the pot and set it aside. In the same pot, combine 10 ladles of the reserved beef broth, 4 ladles of soy sauce, the 20 Cheongyang peppers (cut in half), the 5 pickled peppers, and 1 tablespoon of sugar. Stir well to combine. Bring the mixture to a boil, then add the reserved beef back into the pot. Continue to simmer over medium-low heat for another 15 minutes, allowing the flavors to meld and the beef to absorb the sauce. Stir occasionally to ensure even coating. Your delicious Soy Braised Beef is now ready!
