Best 2 Korean Beef Simmered In Soy Sauce Jangjorim Recipes

Jangjorim is a traditional Korean dish made with beef simmered in soy sauce. It is a savory and flavorful dish that is often served as a main course or as part of a larger meal. The beef is typically cut into thin slices and marinated in a mixture of soy sauce, garlic, ginger, and other seasonings before being cooked. The marinade helps to tenderize the beef and infuse it with flavor. Once the beef is marinated, it is simmered in a mixture of soy sauce, water, and sugar until it is fall-apart tender. Jangjorim can be served with a variety of side dishes, such as rice, noodles, or vegetables. It is also a popular ingredient in other Korean dishes, such as japchae (glass noodle stir-fry) and bibimbap (mixed rice bowl).

This article provides two recipes for jangjorim: a traditional recipe and a modern recipe. The traditional recipe uses beef shank, which is a tough cut of meat that becomes tender when cooked slowly. The modern recipe uses beef chuck roast, which is a more tender cut of meat that cooks more quickly. Both recipes produce delicious and flavorful jangjorim that can be enjoyed by people of all ages.

Let's cook with our recipes!

JANGJORIM (SOY BRAISED BEEF)

Jangjorim (Soy Braised Beef) image

Jangjorim is a soy-braised beef dish. It's a slightly sweet, salty side dish that goes well with any Korean meal!

Provided by Hyosun

Categories Side Dish

Time 1h20m

Number Of Ingredients 14

Ingredients

1.5 pounds beef brisket, flank steak, or shank meat
1/2 medium onion
2 scallions white part
6 ounces of Korean radish, mu, cut into big chunks
7 plump garlic cloves
3 thin ginger slices, about 1-inch round
1/2 teaspoon whole black peppers (or ground peppers to taste)
5 tablespoons soy sauce
2 tablespoons soup soy sauce (guk ganjang, 국간장) ((or use more regular soy sauce))
3 tablespoons sugar
3 tablespoons rice wine or mirin
1 piece 3-inch square dried kelp ((or a bay leaf))
10 to 12 Shishito peppers (or other fresh green peppers) (Use less and cut into halves if using large peppers)
3 boiled eggs, peeled

Steps:

Cut the beef into 2 to 3-inch rectangles.
In a covered medium pot, bring 8 cups of water and the next 6 ingredients to a boil. Continue to boil for 5 minutes over medium high heat.
Drop the meat into the pot. Bring it to a gentle boil, and remove the scum. Reduce the heat to medium. Boil, covered, for about 30 minutes.
Remove the meat. Strain the cooking liquid into a large bowl, and then add 2.5 cups of the liquid back to the pot. (You can save the remaining broth to make a soup or stew later.)
Add the meat and sauce ingredients to the pot. Bring it to a boil over high heat. Reduce the heat to medium, and boil, covered, until the meat is tender and the sauce is reduced to about ⅓, about 20 minutes. You can cook longer if the meat is still not tender enough.
Add the optional dried kelp, peppers and eggs and continue to boil for about 10 minutes. Discard the kelp, and transfer everything else to an airtight container for storage. Cool before storing in the fridge. Shred the meat and pour some sauce over to serve.

JALAPEñO JANGJORIM WITH JAMMY EGGS

Jalapeño Jangjorim With Jammy Eggs image

Jangjorim is a Korean dish of soy sauce-braised meat, often studded with pulled eye of round (sometimes sold as "jangjorim meat" at Korean grocery stores), hard-boiled eggs and wrinkly kkwarigochu (shishito peppers), which are mild enough to eat whole. This version, inspired by my mother's recipe, uses eggs that are just boiled enough that they'll peel easily and the yolks will remain fudgy. In place of the shishitos are fat, juicy jalapeños, adding a welcome freshness and fruity heat. And the beef is brisket, shredded into long, pleasurably chewy strands, which soak up the umami-rich soy sauce brine. As a banchan, this dish is an ideal accompaniment to a bowl of fresh white rice. Any leftover sauce you might have is a large part of the joy of making jangjorim: It tastes fabulous when soaked into rice with a drizzle of toasted sesame oil, or as a sweet, saline base for soba noodles.

Provided by Eric Kim

Categories dinner, lunch, snack, meat, side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

Ice, as needed
5 large eggs
1 pound beef brisket, cut into 3-inch cubes
1/2 medium yellow onion, unpeeled
2 large scallions, halved crosswise
1 (5-inch) square dasima (dried kelp)
1 (2-inch) piece fresh ginger, unpeeled and thinly sliced
1 cup low-sodium soy sauce
3 packed tablespoons dark brown sugar
1 tablespoon mirin
4 large jalapeños, halved lengthwise, deseeded if you don't like heat
7 large garlic cloves, peeled

Steps:

In a medium pot over high heat, bring 6 cups water to a boil. Set up an ice bath in a medium bowl.
Using a spoon, gently lower the eggs into the boiling water, reduce the heat to medium-high and cook at a moderate boil for 8 minutes. Immediately transfer the eggs into the ice bath. Let the eggs cool for 5 minutes, then peel and set aside.
Gently nestle the beef brisket into the pot of hot water; add the onion, scallions, dasima and ginger. Bring to a boil again, then reduce the heat to medium and cook at a gentle boil until the meat is tender, about 1 1/2 hours.
Using a pair of tongs, transfer the meat onto a cutting board and let cool slightly. As the meat cools, strain the broth through a fine-mesh strainer into a large bowl and discard the aromatics. Add 3 cups of broth back to the pot. (Any remaining broth can be reserved for soup or noodles.) Add the soy sauce, brown sugar and mirin to the pot and stir until combined. With your hands, shred the beef into thin strands, and add to the pot as well.
Bring the pot to a boil and cook over medium-high heat until the soy sauce brine reduces slightly, about 10 minutes. Nestle in the peeled eggs along with the jalapeños and garlic. Turn off the heat and let the mixture cool completely.
Serve at room temperature. (If preparing in advance, transfer the mixture to a resealable container, such as a Mason jar, and keep in the refrigerator for up to 1 week. This dish tastes great cold, straight out of the fridge.)

Tips:

Choose the right cut of beef: Use a cut of beef that is well-marinated and suitable for braising, such as chuck roast, brisket, or short ribs. These cuts have a good amount of fat and connective tissue, which will help keep the meat tender and flavorful during the long cooking process.
Use a flavorful marinade: The marinade is essential for infusing the beef with flavor. Be sure to use a marinade that is made with a variety of ingredients, including soy sauce, garlic, ginger, and sesame oil. You can also add other ingredients to your marinade, such as rice wine, honey, or gochujang (Korean chili paste).
Cook the beef slowly: Jangjorim is a slow-cooked dish, so be sure to cook the beef over low heat for several hours. This will allow the meat to become tender and flavorful. You can cook the beef in a traditional Korean earthenware pot (ttukbaegi) or in a Dutch oven.
Add vegetables: Vegetables are a great way to add flavor and nutrition to jangjorim. Common vegetables used in jangjorim include potatoes, carrots, and onions. You can also add other vegetables, such as mushrooms, bell peppers, or zucchini.

Conclusion:

Jangjorim is a delicious and flavorful Korean dish that is perfect for a special occasion or a weeknight meal. With its tender beef, savory sauce, and colorful vegetables, jangjorim is sure to please everyone at the table. So next time you're looking for a new Korean dish to try, be sure to give jangjorim a try. You won't be disappointed!