This "beef brisket braised in soy sauce" recipe is so good, even the owners of banchan restaurants would be envious.
Jangjorim (Soy-braised) PrincipleIngredients
- 600g of beef brisket.
- 600ml of bottled water (approximately 3 cups).
- 140ml of soy sauce (approximately 2/3 cup).
- 2 tablespoons of soup soy sauce (guk-ganjang).
- 70ml of Mirim (Korean sweet cooking rice wine) (approximately 1 cup).
- 1 tablespoon of sugar (or granulated sugar).
- 1 tablespoon of corn syrup (or oligosaccharide).
- 1 tablespoon all-purpose flour (for removing blood from meat).
- 150g of green chili peppers.
- 15 cloves of garlic.
- 1 green onion stalk.
- A pinch of pepper.
Instructions
Soak 600g of beef brisket in cold water, adding 1 tablespoon of flour, and let it sit for 30 minutes to remove any impurities and unwanted odors.
In 30 minutes, thoroughly rinse the fish in running water (like a shower).
In a pot, add the meat and one stalk of green onion. Simmer for approximately 40-50 minutes until the meat is tender.
The cooked meat is carefully lifted from the broth and torn into strands for easy eating.
In a pot, combine 600ml of purified water, 140ml of Jin-ganjang (a type of soy sauce), 2 tablespoons of Guk-ganjang (soup soy sauce), 70ml of Mirin (sweet cooking rice wine), and 1 tablespoon of sugar. Add the shredded meat and bring to a boil over high heat, then reduce the heat to medium and simmer.
Once the broth has reduced to a shallow layer, add 150g of whole garlic cloves and Korean green chili peppers (gwari-gochu), and simmer for another 5-10 minutes to infuse the flavors.
Finally, add 1 tablespoon of honey and a pinch of pepper to enhance the flavor and shine, then stir well.