Beef Jangjorim
A tender, foolproof basic beef jangjorim that turns out neither too salty nor tough! Lean cuts like eye-of-round are simmered slowly with aromatics to remove any gaminess, then braised in that broth with dark and soup soy sauces and rice syrup for deep savoriness. The beef is shredded along the grain and simmered with cheongyang chilies and garlic into a savory make-ahead side that's perfect with rice.
Ingredients
Main
- Beef (for jangjorim)400 g
- Onion1/2
- Green onion1/2 stalk
- Bay leaves2
- Whole black peppercorns20
- Ginger1 knob
- Cheongyang chili peppers6
- Red chili peppers3
- Garlic18 cloves
Seasoning
- Beef broth4 cups (800 ml)
- Dark soy sauce6 tbsp
- Soup soy sauce3 tbsp
- Brown sugar1 tbsp
- Rice wine2 tbsp
- Rice syrup1 tbsp
Directions
- 1
Peel the ginger and slice it thinly.
- 2
Leave small cheongyang and red chilies whole; halve larger ones.
- 3
Trim the green onion and cut it into suitable lengths.
- 4
Peel and wash the onion, then cut it into quarters.
- 5
Rinse the garlic cloves as well.
- 6
Blanch the beef in boiling water, then drain and rinse under cold water.
- 7
Add enough water to cover the beef (about 8 cups / 1600 ml) along with the onion, green onion, bay leaves, peppercorns, and ginger, and bring to a boil over high heat. Once boiling, leave the lid off and simmer gently over medium-low heat for 30–40 minutes, skimming off any scum that rises.
- 8
When the beef is fully tender, lift it out and discard the aromatics. Keep the broth for braising. For a cleaner, fat-free broth, chill it in the fridge and skim off the solidified fat.
- 9
If you add the soy seasoning before the beef is fully cooked, it will stop softening and turn tough — make sure it's completely tender first.
- 10
Shred the cooked beef along the grain.
- 11
In a pot, combine 4 cups (800 ml) broth, the shredded beef, 6 tbsp dark soy sauce, 3 tbsp soup soy sauce, 1 tbsp rice syrup, 1 tbsp brown sugar, and 2 tbsp rice wine. Using both dark and soup soy sauces adds extra depth of flavor.
- 12
Add the cheongyang and red chilies and garlic, bring to a boil over high heat, then reduce to medium-low and simmer until the liquid has reduced by half. Add the chilies and garlic about 5 minutes before the end so they don't fall apart, and taste as you go rather than judging by liquid alone.
- 13
Warm it in the microwave for about a minute before serving for the best flavor.
Tips
The best cuts for jangjorim are eye-of-round, top round, or brisket. Simmer gently over medium-low heat with the lid off so the beef stays tender, and add the soy seasoning only after the meat is fully cooked so it won't turn tough. Add the cheongyang and red chilies and garlic in the last 5 minutes so they don't fall apart.