Tender Braised Beef (Jangjorim) – A Perfect Side Dish!
How to Make Delicious Korean Braised Beef Jangjorim at Home
Make a generous amount of savory soy sauce broth; it’s incredibly delicious mixed with rice and a drizzle of sesame oil! Because it’s not overly sweet, it’s also a fantastic base for other dishes. This recipe for braised beef, with its tender meat and chewy eggs in a savory sauce, is a must-try.
Main Ingredients- Beef (for Jangjorim) 3 lbs (approx. 900g)
- Eggs 15
Broth & Aromatics- Green onion 1 stalk
- Onion 1
- Dried kelp (Kombu) 1 sheet (approx. 4×4 inches)
- Dried chili peppers 2-3
- Garlic cloves 10-15
- Whole peppercorns 1 teaspoon
- Green onion 1 stalk
- Onion 1
- Dried kelp (Kombu) 1 sheet (approx. 4×4 inches)
- Dried chili peppers 2-3
- Garlic cloves 10-15
- Whole peppercorns 1 teaspoon
Cooking Instructions
Step 1
First, soak the beef in cold water for about 30 minutes to remove any blood. Once the blood is drained, blanch the beef in boiling water for 3-5 minutes until the surface turns opaque. This helps remove impurities and any gamey smell. Rinse the blanched beef under cold water.
Step 2
In a large pot, combine the blanched beef, green onion, onion, kelp, dried chili peppers, garlic, and whole peppercorns. Pour in the soy sauce, salt, sugar, and cooking wine. Add enough water to just cover the ingredients. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer until the beef is tender, about 40 minutes to 1 hour. Skim off any foam that rises to the surface for a cleaner broth.
Step 3
While the beef is braising, hard-boil the eggs. Place the eggs in a pot, cover with water, add a pinch of salt or a splash of vinegar, and boil until fully cooked (about 12-15 minutes). Once cooked, transfer the eggs to an ice bath to cool, then peel them.
Step 4
Once the beef is tender, remove the green onion, onion, kelp, dried chili peppers, and peppercorns from the pot. If the liquid has reduced too much, you can add a little water. Add the peeled hard-boiled eggs to the pot. Continue to simmer over medium-low heat for about 15-20 minutes, allowing the eggs to absorb the savory flavor. Stir gently to prevent the eggs from breaking.
Step 5
When the eggs have absorbed some flavor, remove the beef from the pot and let it cool slightly. While still warm, shred the beef along the grain into bite-sized pieces. Return the shredded beef to the pot and simmer for another 5-10 minutes to allow it to absorb the sauce, resulting in a chewy and delicious jangjorim.
Step 6
Finally, arrange the beautifully braised beef and the flavor-infused chewy eggs on a serving plate. This homemade Jangjorim is so good, it’ll make you want to eat a whole bowl of rice with it! It’s also wonderful served over warm rice or mixed into it.
