Beef jangjorim - exquisite combination with bean sprout soup and
There is one item that I have to obsessively have when making bean sprout rice soup, and it is beef jangjorim. This beef jangjorim is often served as a divine measure along with a single candle in a simple recipe of bean sprout soup. Usually, they boil it quickly with triple-A-grade beef tenderloin to make and feed it hot jangjorim. This is why the son-in-law has a picky appetite and does not eat cold food. However, I would like to insist on this traditional (?) Jangjorim, which is torn in the grain for this bean sprout rice soup. I think it suits me, so I think it's a weird obsession, but... So it takes some time, but I try to make Jangjorim, which is torn in a long time, in an obsessive position. Jangjorim's activity, going to make bean sprout rice soup @6953426
4 serving
Within 90 minutes
Lime앤Thyme라앤타
Ingredients
  • Beef Tenderloin
    500g
  • Water
    4cup
  • Ginger
    3-4piece
  • bay leaf
    2piece
  • leek
    little
  • onion
    1ea
  • Whole pepper
    10piece
  • Garlic
    4-5ea
  • thick soy sauce
    1/2cup
  • Sugar
    1TS
  • Honey
    2TS
  • Cheongju
    2TS
Video
Cooking Steps
STEP 1/9
Boil the ingredients of the soup in a small amount of water.
STEP 2/9
When it boils up, add the meat and boil it again over medium heat until the water boils down to half.
STEP 3/9
Please roll up the foam that forms a lot in the middle.
STEP 4/9
Make soy sauce while it's boiling down.
STEP 5/9
Boil it for 30 minutes and reduce the amount of water to half (about 2 cups)
STEP 6/9
Take out all the ingredients for the soup or put them on a sieve to remove the ingredients.
STEP 7/9
Put the meat in the soup and the soy sauce
STEP 8/9
Bring to a boil over medium heat and boil the soup back in half (about 1 cup).
STEP 9/9
Cool it slightly and tear it to the texture.
Cut the meat into appropriate sizes and soak it in water for about an hour to drain the blood. Roll out the foam that forms during boiling. It is said that the braised intestines are less oily and chewy when you use muscle-developed areas such as redhead, rump, and flounder. I used the back sirloin today (because it's less stiff?) and this one was good too. You can add 1-2 spicy peppers in the middle.
Cooking review
5.00
score
  • 810*****
    score
    It's delicious.
    2021-02-14 15:00
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