Korean Braised Beef and Shishito Rice

Quick answer

Total time: 45 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

Beef is soaked in cold water for 30 minutes to draw out the blood, then placed in a pot with soy sauce, sugar, cooking wine, and whole garlic cloves.

It is first brought to a high boil to cook off any off-flavors, then reduced to a medium-low simmer and left uncovered for twenty minutes so the liquid reduces into a glossy, salty-sweet braising sauce. Shishito peppers are added whole for the final six minutes, contributing gentle heat and a slight crunch that contrasts with the soft beef. Once cooked, the beef is torn along the grain by hand rather than cut, which opens the fibers so the braising liquid soaks in more deeply. A few drops of sesame oil stirred through at the end add gloss and a faint nuttiness. Stored in an airtight container with the remaining sauce, the jangjorim deepens considerably after a day or two of refrigeration as the beef continues to absorb the seasoning. Piled generously over a bowl of warm rice and mixed together, the concentrated soy-beef flavor spreads through every grain and makes the bowl satisfying in a way that richer dishes rarely manage.

Ingredients

servings

IngredientAmountUnit

cooked rice2½ cupcup

beef for braise220 gg

shishito peppers120 gg

soy sauce3 tbsptbsp

water1½ cupcup

sugar1 tbsptbsp

cooking wine1 tbsptbsp

whole garlic cloves6 cloveclove

sesame oil1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Soak 220 g beef in cold water for 30 minutes to draw out blood, then drain and pat it dry.

Keep the pieces fairly large so they stay moist while braising and can be shredded after cooking.
2

Control

Add 1.5 cups water, 3 tbsp soy sauce, 1 tbsp sugar, 1 tbsp cooking wine, and 6 whole garlic cloves to a pot.

Stir until the sugar starts dissolving, then set the pot over high heat.
3

Control

When the braising liquid reaches a full boil, add the beef and boil over high heat for about 2 minutes to cook off strong aromas.

Skim away any heavy foam so the sauce tastes clean.
4

Control

Lower the heat to medium-low and simmer uncovered for 20 minutes.

The sauce should reduce by about half and look glossy on the beef. If it reduces too fast, lower the heat slightly.
5

Step

Trim the stems from 120 g shishito peppers, add them whole, and braise for 6 more minutes.

Turn off the heat when the peppers soften slightly but still hold their shape and gentle crunch.
6

Control

Let the beef cool just enough to handle, then shred it along the grain and mix it back into the reduced sauce.

Stir in 1 tsp sesame oil, spoon generously over 2.5 cups warm rice, and mix before serving.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Kkwari-gochu-jangjorim-bap features beef simmered for 20 minutes in a savory soy, sugar, and garlic glaze.
Finish cue: The sauce should reduce by about half and look glossy on the beef.
Storage and reheating: Rest overnight in the fridge for deeper braised flavor.