Korean Soy-Braised Beef with Mushrooms
Sogogi beoseot jangjorim is a Korean soy-braised banchan of beef eye round, shiitake mushrooms, and whole garlic cloves. The beef is boiled first and the resulting clear stock becomes the braising liquid, layering the soy sauce with deep meat flavor from the start. Shiitake mushrooms contribute their own aromatic umami, and whole garlic cloves lose their sharpness during the long simmer, turning mellow and sweet. Shredding the beef along the grain exposes more surface area to the sauce, and an overnight rest in the refrigerator lets every component absorb the seasoning more fully. It stores well for days, making it a reliable lunchbox and meal-prep staple.
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Instructions
- 1
Soak beef in cold water for 10 minutes, then drain.
- 2
Boil beef in 700 ml water for 20 minutes.
- 3
Remove beef and shred along the grain; strain and return broth to the pot.
- 4
Add soy sauces, sugar, wine, and bay leaf to the broth and bring to a boil.
- 5
Add shredded beef, shiitake, and garlic, then braise on medium heat for 20 minutes.
- 6
When liquid reduces by about half, turn off heat, cool, and store.
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