Savory Korean Chili Beef Jorim with Soy Sauce
Korean Chili Beef Jorim (Braised Beef): Say goodbye to gamey smells and greasiness!
Introducing a delicious Korean Chili Beef Jorim recipe that’s perfect for when you lack appetite. We braise fresh beef with fragrant Korean chili peppers to create a clean, deep flavor without any gamey or greasy notes. It makes a fantastic side dish for rice and is also ideal for lunchboxes!
Main Ingredients- Beef Rump (Hongdukke-sal) 450g (suitable for braising)
- Korean Green Chili Peppers (Ggari-gochu) 1 handful (approx. 15-20 peppers)
- Small Onion 1
- Green Onion 1 stalk
- Whole Garlic Cloves 5-6
- Cheongyang Peppers 2 (adjust to your spice preference)
- Whole Peppercorns 1 tsp
- Dried Kelp (Dashima) 2-3 pieces (approx. 5cm squares)
- Soy Sauce 1/2 cup (approx. 100ml)
- Oligosaccharide 3 Tbsp (or corn syrup)
- Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, cut the beef rump into pieces about 5cm long. Soak them in cold water for about 30 minutes to drain out the blood. Properly draining the blood is key to making a clean-tasting jorim without any gamey smell. Changing the water once during soaking will yield even better results.
Step 2
Place the drained beef into a pot and cover with cold water. Bring to a boil over medium-high heat and cook for about 10 minutes. This process helps to draw out impurities from the beef.
Step 3
Skim off any scum or impurities that rise to the surface during boiling. After 10 minutes, discard all the cooking water. Rinse the boiled beef under cool running water. This rinsing step further removes any remaining impurities and odors, ensuring a tastier dish.
Step 4
Now, let’s make the broth. Return the rinsed beef to the clean pot. Add about 4 cups (approx. 800ml) of cold water, enough to cover the beef. Add the small onion (roughly chopped), 1 green onion stalk (cut into large pieces), 5-6 whole garlic cloves, 2 Cheongyang peppers, 1 tsp whole peppercorns, and 2-3 pieces of dried kelp. Simmer for 15 minutes. This step is crucial for removing any lingering gamey smells from the beef and creating a flavorful broth.
Step 5
After 15 minutes, remove the beef from the pot. Strain the broth through a fine-mesh sieve to get a clear liquid. Discard the cooked aromatics (onion, garlic, etc.).
Step 6
Once the removed beef has cooled slightly, shred it along the grain into bite-sized pieces. Shredding the beef allows it to absorb the sauce more effectively, making it much more delicious.
Step 7
In the pot, combine the shredded beef with about 3 cups (approx. 600ml) of the prepared broth. Using too much broth will prolong the cooking time needed to reduce it, so adjust the amount accordingly.
Step 8
Add 1/2 cup (approx. 100ml) of soy sauce and 3 Tbsp of oligosaccharide (or corn syrup) to the pot. Stir well to combine.
Step 9
Simmer over medium heat for about 10 minutes, allowing the soy sauce mixture to reduce and coat the beef. Stir occasionally to prevent sticking and ensure even cooking.
Step 10
Finally, add the washed Korean green chili peppers (with stems removed) and cook for just about 1 minute more before turning off the heat. Avoid overcooking the chili peppers, as they can become mushy; the goal is to keep them slightly crisp. You can let them finish cooking in the residual heat after turning off the stove.
Step 11
And there you have it – a delicious Korean Chili Beef Jorim that’s perfectly seasoned, not too salty, and completely free of any unpleasant odors! It’s a perfect accompaniment to a bowl of warm rice. Leftovers can be stored in the refrigerator and gently reheated before serving for the best flavor.
