AI-generated imageKorean Soy-Braised Beef Jangjorim without Eggs (6 Side Portions)
A classic salty Korean banchan: tender beef is shredded and simmered again with soy sauce, garlic and onion. Unlike the existing egg jangjorim, beef is the main ingredient. Serve small portions with rice.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Cut beef into large pieces along the grain; wash hands and utensils after handling raw meat.
- 02
Bring beef with 3–4 cups water to a boil for about 7–8 minutes, skimming foam. Discard this liquid and clean the pot.
- 03
Return beef with 4 cups fresh water; cover and simmer about 50 minutes until tender.
- 04
Add 1/2 cup soy sauce, remaining 1/2 cup water, garlic, onion and chili. Simmer about 20 minutes; add a little water if drying out.
- 05
When beef is cooked and tender, cool just until safe to handle, shred with clean utensils and moisten with braising liquid. Serve small portions over rice.
- 06
Divide leftovers into shallow containers and refrigerate within 2 hours. This is not shelf-stable.
Helpful source links
Before you cook
Check soy/wheat allergens and raw-beef cross-contamination. Simmer beef fully, refrigerate within 2 hours, and do not treat this braise as shelf-stable. Reheat leftovers to 74°C.
Allergens: 대두(간장), 밀(일반 간장)
Image & source credits
AI-generated image.
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