Korean Soy-braised Beef (Tender Shredded Brisket in Soy Glaze)
Quick answer
- Total time
- 75 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Jangjorim is the soy-braised beef that lives semi-permanently in Korean refrigerators - a make-ahead banchan with a shelf life of roughly two weeks.
Read more
Beef eye round (hongdukkasal) is the traditional cut because its uniform grain and low fat content allow clean shredding along the fibers, producing the signature stringy texture. The process is unhurried: thirty minutes of soaking to draw out blood, forty minutes of simmering with whole garlic and peppercorns, then shredding and returning to the pot with soy sauce and sugar for another twenty minutes. Hard-boiled eggs and shishito peppers added in the final stage absorb the dark soy broth - the eggs turn mahogany and the peppers contribute a gentle heat to the sauce. Swapping in quail eggs makes each piece lunchbox-sized. Flavor deepens noticeably after a day of refrigeration as the seasoning penetrates fully.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Place 300g beef eye round in a bowl of cold water and soak for 30 minutes, changing the water once halfway, until it turns faintly pink and the blood is fully drawn out.
- 2Control
Put the beef, 500ml water, 5 garlic cloves, and 1 tsp whole peppercorns in a pot.
Bring to a boil over high heat and skim off the grey foam that rises to the surface.
- 3Control
Reduce to medium-low heat, cover, and simmer for 30 minutes until a chopstick slides in easily.
Lift out the beef and pull it apart by hand along the natural grain into long strips.
- 4Control
Add 5 tbsp soy sauce and 1 tbsp sugar to the broth, return the shredded beef, and braise over medium heat for 20 minutes, stirring often, until the sauce reduces by half and turns glossy.
- 5Heat
Add 4 hard-boiled eggs and 10 shishito peppers, then braise together for 5 minutes until the eggs take on a deep mahogany color from the soy broth and the peppers soften slightly.
- 6Season
Turn off the heat and cool for 10 minutes, then transfer the beef and all the braising liquid into an airtight container and refrigerate. The flavor deepens noticeably after one full day as the seasoning penetrates fully.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Eye of round shredded along its grain, braised in soy with eggs and shishito. Keeps two weeks refrigerated.
- Finish cue
- Add 5 tbsp soy sauce and 1 tbsp sugar to the broth, return the shredded beef, and braise over medium heat for 20 minutes, stirring often, until the sauce reduces by half and turns glossy.
- Storage and reheating
- Jangjorim is the soy-braised beef that lives semi-permanently in Korean refrigerators - a make-ahead banchan with a shelf life of roughly two weeks.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
75min, 8 ingredients
Category median
17min, 7 ingredients
Based on 109 recipes
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Tips
Estimated nutrition (per serving)
Variations
Soy Braised Beef Jangjorim
Soy Braised Beef Jangjorim highlights Beef eye round and Garlic cloves. It is simmered until the sauce turns glossy and deeply savory with a mild sweetness.
Beef & Quail Egg Soy Braise
Beef & Quail Egg Soy Braise highlights beef eye round and quail eggs. It is simmered until the sauce turns glossy and deeply savory with a mild sweetness.