Jangjorim (Korean Soy-braised Beef and Peppers) is a traditional Korean recipe for a classic accompaniment or side dish of beef braised in a mix of soy sauce, water and sugar with garlic and chillies that are reduced until thick. The full recipe is presented here and I hope you enjoy this classic Korean version of: Korean Soy-braised Beef and Peppers (Jangjorim).
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This is a classic example of Korean Banchan (a side dish) where glass noodles are stir-fried with a mix of vegetables, mushrooms in light sauce. You can vary the vegetables to suit the season and what you have available, but the combination used here is particularly attractive.
Ingredients:
450g beef brisket, shank or lean stewing meat, cut into large chunks
1l water
250ml soy sauce
50g sugar
8 garlic cloves, peeled
8 green chillies
4 medium eggs, hard-boiled, cooled and peeled (optional)
Method:
Combine all the ingredients (except the eggs) in a large pot and bring to a boil. Reduce to a simmer and cook gently (uncovered) for about 90 minutes, or until the meat is very tender.
If adding eggs, put them in the stock 15 minutes before the end of the cooking time. Take off the heat and allow the meat to cool in the liquid. Remove the meat and either slice or shred into small strips. Return the meat to the liquid, bring to a boil and reduce until quite thick.
Take off the heat and set aside to cool. Like many Korean banchan (side dishes) this will keep in the refrigerator for up to two weeks if stored in an air-tight container. It is very salty though and is typically eaten in small amounts to accompany rice and other dishes.
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