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
Lean, straight-grained eye of round pulls apart into neat shreds after simmering, and those shreds stay chewy under the soy glaze.
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The boiled eggs wait until the braising liquid has dropped by half; added earlier, only their outsides turn salty. Seasoning keeps moving into the meat as it cools, so the heat comes off before the broth tastes too salty, and it spends a day in the fridge before serving.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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Tips
Variations
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