Beef Jangjorim with Kkwari Peppers
A clean, no-funk beef jangjorim with kkwari peppers! Eye-of-round beef is soaked, blanched, and simmered with aromatics, then braised in a soy-and-oligo sauce and finished with shishito-style kkwari peppers — a savory make-ahead side dish.
Ingredients
Main
- Beef eye of round450 g
- Kkwari peppers1 handful
- Small onion1
- Green onion1 stalk
- Whole garlic cloves5
- Cheongyang chili2
- Whole peppercorns1 tsp
- Dried kelp (dasima)2-3 sheets
Sauce
- Soy sauce1/2 cup
- Oligo syrup3 tbsp
- Sesame seedsa little
Directions
- 1
Cut the eye of round into about 5 cm pieces and soak in cold water for 30 minutes to draw out the blood; change the water once for a cleaner taste.
- 2
Put the soaked beef in a pot with fresh cold water and boil for about 10 minutes.
- 3
When scum rises, discard the water and rinse the beef once in cold water — rinsing removes the smell and makes it cleaner.
- 4
Add 4 cups of water to just cover the meat, along with the onion, green onion, 5 garlic cloves, 2 cheongyang chilies, 1 tsp peppercorns, and the kelp, and boil for 15 minutes to make a broth.
- 5
Lift out the meat and strain the broth through a sieve.
- 6
Once the beef has cooled slightly, tear it into bite-sized pieces along the grain.
- 7
Put the shredded beef and 3 cups of the broth into a pot.
- 8
Add 1/2 cup soy sauce and 3 tbsp oligo syrup.
- 9
Simmer for about 10 minutes to reduce and let the soy seasoning soak into the meat.
- 10
Finally, add a handful of kkwari peppers, boil 1 more minute, turn off the heat, and sprinkle with sesame seeds to finish.
Tips
Soaking out the blood and blanching the beef removes any off-smell. Braising in the aromatic broth gives the soy sauce depth. Jangjorim tastes even better once cooled, so it's great made ahead.