JANGJORIM (SOY BRAISED BEEF)
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
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.
CHANGJORIM (KOREAN SALTED BEEF)
Make and share this Changjorim (Korean Salted Beef) recipe from Food.com.
Provided by Jacquie
Categories Meat
Time 20m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Cut the meat into 3-in long strips with the fibers running from end to end. Cook the beef in the water until it is tender. Drain off the water. Add the soy sauce, sugar and ginger to the beef in a small pan, cover and simmer very gently until only a small amount of liquid remains. Be careful that the meat does not burn. Tear the meat in strips to serve.
Nutrition Facts : Calories 122.9, Fat 2.4, SaturatedFat 0.9, Cholesterol 22.3, Sodium 1812.8, Carbohydrate 14.5, Fiber 0.3, Sugar 13.1, Protein 11.2
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