How to make delicious beef jangjorim
Here's how to make beef jangjorim, which is not salty or tough.
3 serving
Within 60 minutes
김성심김치요리1
Ingredients
  • Beef
    400g
  • Cheongyang red pepper
    6ea
  • Red Pepper
    3ea
  • Garlic
    18piece
  • leek
    1/2piece
  • bay leaf
    2ea
  • onion
    1/2ea
  • Whole pepper
    20piece
  • Ginger
    1piece
  • Beef
    4cup
  • thick soy sauce
    6spoon
  • Korean style soy sauce
    3spoon
  • brown sugar
    1spoon
  • Cheongju
    2spoon
  • grain syrup
    1spoon
Cooking Steps
STEP 1/13
Peel and slice ginger.
STEP 2/13
Use the small ones for Cheongyang red pepper and red pepper as they are, and cut them in half if they are large.
STEP 3/13
Cut the green onions into appropriate lengths.
STEP 4/13
Peel and wash the onions and cut them into quarters.
STEP 5/13
Wash the garlic, too.
STEP 6/13
Blanch beef in boiling water and rinse it in cold water with a sieve.
STEP 7/13
Pour enough beef to soak (about 8 cups 1600cc), add 1/2 onion, 1/2 green onion, 2 bay leaves, 20 whole pepper, and 1 ton of ginger, and boil over low heat for 30 to 40 minutes. At this time, you have to open the lid and boil it over medium heat to soften the meat. Remove any impurities that come to mind in the middle.
STEP 8/13
When boiled, remove the beef and remove the rest of the ingredients. Don't throw away the broth because it's used for jangjorim. If you want to make a clean broth without oil, put it in the refrigerator and remove the oil when it hardens.
STEP 9/13
Here, if you season the beef with soy sauce when it is not fully cooked, it will no longer be soft and tough. Make sure it's fully cooked.
STEP 10/13
Tear the beef to the grain.
STEP 11/13
Add 4 cups of beef boiled broth (800cc), 6 spoons of deep soy sauce, 3 spoons of soy sauce, 1 spoon of grain syrup, 1 spoon of brown sugar, and 2 spoons of refined rice wine. If you use soy sauce and soy sauce together, it adds to the flavor.
STEP 12/13
At this time, put Cheongyang red pepper, red pepper, and garlic together and turn off the heat when the soup boils in half over medium low heat. Don't just look at the amount of soup here, taste it and make sure the beef is seasoned well. Add Cheongyang red pepper, red pepper, and garlic from the beginning and boil them, so it's good to add them 5 minutes beforehand.
STEP 13/13
It'll taste better if you heat it up in the microwave for about a minute.
You can use red bean sesame meat, rump meat, and brisket for the braised soy bean paste.
Cooking review
4.82
score
  • 744*****
    score
    Thanks to you, I made delicious side dishes I added quail eggs^^
    2024-02-15 16:16
  • 608*****
    score
    I always cook like this It doesn't smell bad and has a clean taste I've been looking for a rash
    2023-08-16 21:16
  • 748*****
    score
    Now I can taste the proper braised beef.I always made boiled quail eggs or egg sauce, but the meat is seasoned well, the soup is spicy, and it's refreshing, so it's so delicious^^ I've never mixed rice with soup before
    2022-12-08 18:41
  • 7hp***************************
    score
    It became soft.
    2021-03-25 13:07
  • 674*****
    score
    It's so good that I'm enjoying beef jangjorim these days Thank you.
    2020-09-22 17:24
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