Korean Soy Braised Beef (Jangjorim)

Ingredients

• 500g (1.1 lb) beef brisket, thinly sliced 500g (1.1 lb) beef brisket, thinly sliced
• 4 cups (950ml) water 4 cups (950ml) water
• 1/2 cup (120ml) soy sauce 1/2 cup (120ml) soy sauce
• 1/4 cup (60ml) mirin 1/4 cup (60ml) mirin
• 1/4 cup (60ml) honey or brown sugar 1/4 cup (60ml) honey or brown sugar
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 green onions, chopped 2 green onions, chopped
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon sesame seeds, for garnish 1 teaspoon sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 35g
• Fiber: 1g
• Salt: 3g

Preparation

1. 1.
   In a large pot, combine water, soy sauce, mirin, honey (or brown sugar), garlic, and green onions. Bring the mixture to a boil.
2. 2.
   Add the sliced beef to the pot and reduce the heat to low. Simmer for 1.5 to 2 hours, or until the beef becomes tender and the flavors are well infused.
3. 3.
   Remove the beef from the pot and let it cool. Once cooled, slice the beef into bite-sized pieces.
4. 4.
   Return the sliced beef to the pot and simmer for an additional 30 minutes to further enhance the flavors.
5. 5.
   Remove from heat and stir in sesame oil. Let the dish cool to room temperature.
6. 6.
   Serve the Jangjorim in a shallow dish, garnished with sesame seeds.

Treat your ingredients with care...

• Beef brisket — For the best results, choose a well-marbled beef brisket as it will become tender and flavorful during the slow cooking process.

Tips & Tricks

• To enhance the flavor, you can add a few slices of ginger or a dash of black pepper to the broth.
• If you prefer a sweeter taste, increase the amount of honey or brown sugar.
• Jangjorim can be stored in the refrigerator for up to 5 days, allowing the flavors to develop further over time.
• Serve Jangjorim with a side of steamed rice and kimchi for a complete Korean meal experience.
• Leftover Jangjorim can be used as a filling for sandwiches or wraps.

Serving advice

Serve Jangjorim as a side dish alongside other Korean dishes, or as a main course with steamed rice and a variety of banchan (side dishes).

Presentation advice

Arrange the sliced beef neatly in a shallow dish and garnish with sesame seeds for an appealing presentation. Serve it at room temperature to showcase its glossy appearance.