Tender and Chewy Beef Jangjorim (Soy-Braised Beef)
[Recipe] Side Dish: Delicious Soy-Braised Beef Jangjorim
Embarking on a side dish challenge for my wife, who hasn’t been eating well lately! First up is beef jangjorim. This savory and slightly chewy dish is perfect for a quick meal and makes a great addition to any banchan spread.
Main Ingredients- Beef eye round (Hongdukkae-sal) 100g
- Water 3.5 cups (approx. 700ml)
Cooking Instructions
Step 1
First, rinse the beef eye round under cold water to remove any blood. Pat it thoroughly dry with paper towels. Removing the blood effectively prevents any gamey flavors and ensures a clean-tasting jangjorim.
Step 2
Place the dried beef in a pot and add enough water to cover it (not part of the recipe’s measured water). Bring to a boil over high heat. Skim off any scum or foam that rises to the surface as it cooks. Simmer for about 10-15 minutes for the first boil. This step is crucial for removing any unpleasant odors from the beef.
Step 3
Carefully remove the blanched beef from the pot and rinse it under cool running water. Discard the water from the pot. Now, add the precisely measured 3.5 cups (approx. 700ml) of water for the jangjorim. Return the cleaned beef to the pot.
Step 4
To the 3.5 cups of water, add the soy sauce (1/4 cup), cooking wine (4 Tbsp), honey (2 Tbsp), and a pinch of black pepper. Stir well to combine the seasoning. Add the whole garlic cloves and Korean chili peppers. Bring the mixture to a boil over high heat, then reduce to medium-low, cover, and simmer for about 30 minutes, or until the beef is tender and the sauce has reduced. Stir occasionally to prevent the beef from sticking to the bottom of the pot.
Step 5
Continue simmering until the beef is tender and the sauce has thickened to your desired consistency. Once cooked, let the jangjorim cool down to room temperature. Slice the beef into bite-sized pieces and store it in an airtight container in the refrigerator. While it’s delicious right away, letting it sit in the fridge for a day will allow the flavors to meld further, resulting in an even richer taste.
