Korean Braised Beef and Shishito Rice
Beef is soaked in cold water to draw out blood, then braised for twenty minutes with soy sauce, sugar, cooking wine, and whole garlic cloves until the liquid reduces into a glossy, salty-sweet sauce. Shishito peppers go in for the final six minutes, contributing a gentle heat and slight crunch that contrasts with the soft-shredded beef. Tearing the meat along the grain and tossing it in the braising liquid with sesame oil gives each strand a lacquered sheen. Overnight refrigeration deepens the seasoning further. Piled over warm rice and mixed in, the jangjorim delivers concentrated soy-beef umami in every bite.
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Instructions
- 1
Soak beef in cold water for 10 minutes to remove blood, then cut into chunks.
- 2
Combine water, soy sauce, sugar, cooking wine, and garlic in a pot and boil.
- 3
Add beef and braise over medium-low heat for 20 minutes.
- 4
Add shishito peppers and braise 6 more minutes, then turn off heat.
- 5
Shred beef along the grain, mix with braising sauce, and add sesame oil.
- 6
Spoon generously over warm rice and mix before eating.
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