Korean Soy-braised Beef (Tender Shredded Brisket in Soy Glaze)
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. 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.
Adjust Servings
Instructions
- 1
Soak 300g beef in cold water for 30 minutes to draw out blood.
- 2
Boil beef, 500ml water, garlic, and peppercorns, skimming foam.
- 3
Simmer on medium-low 30 minutes, remove beef, and shred along the grain.
- 4
Add soy sauce and sugar to broth, return shredded beef, braise 20 more minutes.
- 5
Add boiled eggs and shishito peppers, braise together for 5 more minutes.
- 6
Cool slightly, store in an airtight container with broth, and refrigerate.
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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.
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Korean Sogogi Jangjorim (Soy-Braised Beef)
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Korean Braised Potatoes (Soy-Glazed Braised Potato Banchan)
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Korean Braised Anchovy Side Dish
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