Tender Braised Beef (Jangjorim) by Chef Baek: Deep Flavor with Versatile Soy Sauce
Essential Home Cooking! Chef Baek’s Beef Jangjorim Recipe Using Versatile Soy Sauce
Hello everyone! This is BebeTokkiMom 🙂 Today, I’ve made delicious beef jangjorim, a favorite for everyone, using my versatile soy sauce! Let’s make this savory and sweet side dish that’s a perfect match for rice.
Main Ingredients- 200g Korean Beef Round (Hongdukkke)
- 3 Tbsp Minced Garlic
- 6 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 10-15 Quail Eggs
Cooking Instructions
Step 1
First, prepare the beef for tender jangjorim. Lightly rinse the Korean beef round under running water. Place it in a pot, add enough water to cover the beef, and 2 Tbsp of mirin. Bring to a rolling boil over high heat to remove any bloodiness, then drain and rinse under cold water. Let it cool slightly. Once cool enough to handle, shred the beef into bite-sized strips.
Step 2
For the quail eggs, after boiling and peeling them, prick them all over with a fork or toothpick. This allows the braising liquid to penetrate the eggs thoroughly, making them much more flavorful.
Step 3
Trim the stems off the Korean green peppers and wash them thoroughly. To help the soy sauce penetrate the peppers, lightly poke the tips with a fork.
Step 4
Now, let’s make the delicious jangjorim sauce. In a pot, combine 6 Tbsp soy sauce, 1 Tbsp sugar, 1 cup water, and 2 Tbsp oligodang. Mix well. Add the prepared quail eggs to the pot and bring to a simmer over medium heat. The quail eggs will start to absorb the sauce and develop a lovely color.
Step 5
Once the quail eggs have taken on some color and the sauce has begun to reduce, add the shredded beef to the pot. Continue to simmer, tasting occasionally to check the seasoning and ensure the beef is tender. Let it simmer gently over low heat until the beef is fully cooked and tender. It’s ready when you can easily pierce it with a fork.
Step 6
Finally, add the Korean green peppers and simmer for just 1-2 minutes. Avoid overcooking the peppers, as they can become mushy. Cook them just until their color brightens to maintain their texture and appearance. Turn off the heat and cover the pot for a few minutes to allow the flavors to meld further.
