Korean Soy Braised Beef Recipe
Mom’s 엄마’s Jangjorim 장조림
Soy Braised Beef 🥩
Ingredients:
• Flank steak
• Soy sauce
• Peppercorn
• Sugar
• Plum sauce
• Kelp
• Garlic cloves
• Peeled boiled eggs
Prepare the meat
Cut the flank steak into large chunks, slicing against the grain.
Rinse the meat thoroughly in cold water and let it soak briefly. Drain well.
In a pot, combine soy sauce with water.
Add the sugar, peppercorns, and plum sauce. Stir to dissolve.
Add the flank steak pieces into the pot.
Bring to a boil.
Cook until the liquid reduces and the beef changes color.
You’ll know the meat is tender when you can pierce it easily with a chopstick.
Add the kelp, garlic, and peeled boiled eggs to the pot.
Continue simmering, allowing the eggs to take on color and flavor.
Adjust the seasoning by adding more sugar or a splash of cooking wine if desired.
Once the meat is fully cooked, remove it from the liquid and let it cool slightly.
Shred the beef into strands by hand (do not cut with a knife).
Arrange the shredded beef with the soy-braised eggs and kelp to serve.
Spoon some of the reduced sauce over the top.
Jangjorim 장조림 is a beloved Korean side dish that offers a perfect balance of savory, slightly sweet, and umami flavors, making it a staple banchan in many households. The process of slow simmering beef in a richly seasoned soy-based broth not only tenderizes the meat but also infuses it deeply with delicious flavors. The addition of plum sauce to the soy sauce base provides a subtle fruity sweetness that enhances the dish's complexity. One important tip when preparing Jangjorim is to ensure the beef is sliced against the grain into larger chunks before cooking; this helps in achieving tender, easy-to-shred meat once cooked. After cooking, shredding the beef by hand—not cutting it with a knife—helps maintain a pleasant texture, increasing the surface area for absorbing the savory sauce. Including peeled boiled eggs and kelp during the final stages of simmering is traditional and important in imparting additional textures and flavors. The eggs soak up the color and essence of the broth, making them a savory companion to the shredded beef. Kelp (dashima) adds a subtle depth of umami, enhancing the broth’s richness. Many Korean families enjoy Jangjorim served cold or at room temperature, making it a convenient make-ahead dish. It often accompanies steamed rice and other banchan in a Korean meal. A pro tip is drizzling a bit of the reduced sauce over warm rice and butter for an indulgent and comforting combination. Experimenting with small adjustments, such as adding a splash of cooking wine or adjusting sugar levels, can customize the seasoning to your taste. This flexibility lets home cooks tailor the recipe for a milder or more intense flavor profile. Overall, Jangjorim not only delights with its comforting taste but also showcases the beauty of Korean home cooking through simple ingredients transformed by careful preparation and slow cooking.
I must try this. It looks fantastic. Thank you for the recipe.🥰❤️🔥