Soy-Braised Beef
Make jangjorim with shredded beef, quail eggs, shiitake and shishito peppers. Use the beef cooking broth for the soy braise and follow along with video.
Ingredients // 8 servings
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Broth
Seasoning
Steps //
- 01 Blanch the beef in boiling water for 5 minutes, then lift it out.
- 02 Put the beef in a pot with 1.8 L water, green onion, onion and peppercorns. Simmer over medium-low heat for about 1 hour.
- 03 Lift out the beef and strain the broth. Measure out 800 ml of broth for the braising sauce. Cooking tip Keep the beef cooking broth; it is the base of the braising sauce.
- 04 Shred the cooked beef into bite-size pieces.
- 05 Combine the 800 ml broth with soy sauce, sugar, mirin and the anchovy stock coin. Add peeled quail eggs, garlic and sliced shiitake, then simmer for 10 minutes. Cooking tip For a sweeter braise, add 1 extra tbsp sugar. Add more garlic or shiitake if you like; dried shiitake adds savoriness.
- 06 Add the shredded beef and simmer for another 5 minutes.
- 07 Add the shishito peppers just before turning off the heat and stir once to finish. Cooking tip You can add more shishito peppers to taste. A tablespoon here is 15 ml.
