How to make Korean Braised Shredded Beef, Jang-jorim
There is a delicious Korean side dish called "Jang-jorim (장조림)" where beef brisket is braised with soy sauce-based brine until it becomes fork tender. Jang-jorim is meant to be a side dish, but it is often loved more than any main dishes on the table.
Jang-jorim was one of the most beloved side dishes among Koreans. My mother often made this dish to pack up my lunch box or used the beef of Jang-jorim to make rice patties or other kinds of simple dishes. Pork, or even chicken, is often used to make this dish, too.
It takes some time to make, but it is actually very easy, and the outcome is so delicious. It stores for a long time in the fridge so you can enjoy the tender beef of Jang-jorim anytime you want to.
Cut beef brisket into a large chunks.
Boil a pot of water, add the beef brisket pieces and cook for 2-3 minutes. Discard the water. This way, you can get rid of some amount of fat and get rid of gamey smell of the beef before you start the braising. You can skip this step if you want.
Now, pour clean water to the pot to cover the beef, add the leek or green onion, cloves of garlic, whole pepper, and a bay leaf. Bring the pot to a gentle boil and reduce the heat to simmer. Simmer for 30 minutes.
When simmering is doen, take our the meat and reserve the stock. Discard the rest.
Place the beef in a pot again, and add 2 cups of reserved stock, soy sauce, sugar, dried chili, rice wine and a piece of dried sea kelp. Simmer for another 30 minutes or so. You will need to remove the sea kelp during the first 5-10 minutes of simmering.
Remove the pot from the heat and let the beef cool for 15 minutes in the pot.
Shred the beef into small bite side chunks.
Put the shredded beef back to the pot and let them soak until everything is cool.
Store in an airtight container in the fridge. It can last a 2-3 weeks. Once chilled, you might see some tiny fat clusters floating on the top. if that bothers you, take out the desired serving amount of beef and the sauce to a dish and microwave for 10-15 seconds. It will not only slightly warm up the beef, but also get ride of the fat clusters.
Enjoy the tender beef as a side dish or even as a main, too. You can chop them up and create another dish with them. I often make rice patties with this beef. I use the to make quesadillas, fried rice, and etc.
And for now, I am going to enjoy with rice and kimchi for my lunch. So delicious and satisfying.
I hope you get to try this recipe. You won't be dissapointed.
Korean Braised Shredded Beef (Jang-jorim)
- 1-1/2 lb Beef brisket or Beef eye round, cut into large chunks
- 1 leek or 3 green onion, sliced
- 4-5 garlic cloves smashed
- 1 bay leaf
- 2 teaspoons whole peppercorns
- 5-6 cups water
- 1/2 cup soy sauce
- 4 tablespoons sugar
- 2 tablespoons rice wine
- 1 piece of dried sea kelp
- Bring a pot of water to boil, add the beef pieces ad blanch for 1-2 minutes until the scums floats on top. Take the beef out of the pot and discard the water
- Place the beef in a pot again and pour 5-6 cups water enough to cover the beef. Add the leek, garlic, bay leaf, and peppercorns. Bring to slightly gentle boil, reduce the heat to low and simmer for 30 minutes.
- Take the beef out of the pot, pour the stock over strainer to reserve a stock. Discard the rest.
- Put beef in a pot, pour 2 cups of reserved stock, soy sauce, sugar, rice wine and a piece of sea kelp. Let the whole thing to a simmer for another 20 minutes. Take out the sea kelp during the first 5-10 minutes of simmering. Cool the beef in a pot for 15 minutes, then take out and shred to a bite size pieces. Return the beef to a pot and let the whole thing to cool.
- Once the beef is cool, store in an airtight container in the fridge. It will last up to 2-3 weeks. Serve this beef as a side dis or use it to create another dishes.