Korean Soy-Braised Beef with Mushrooms

Quick answer

Total time: 60 min
Level: Easy
Servings: 4 servings
Ingredients: 9

About this dish

Sogogi beoseot jangjorim is a Korean soy-braised banchan of beef eye round, shiitake mushrooms, and whole garlic cloves, simmered down in soy sauce and soup soy sauce.

The beef is boiled first and the resulting clear stock becomes the braising liquid, so the soy sauce carries a deep meat flavor from the very beginning. Shiitake mushrooms contribute their own aromatic umami on top of that base, and whole garlic cloves lose their sharp bite during the long simmer, turning mellow and lightly sweet. Shredding the beef along the grain exposes more surface area to the sauce and makes it easier to portion out. An overnight rest in the refrigerator lets every component absorb the seasoning more fully, and the flavor is noticeably richer the next day. It keeps well for over a week refrigerated, making it a practical and reliable make-ahead banchan.

Ingredients

servings

IngredientAmountUnit

beef eye round500 gg

shiitake mushrooms150 gg

whole garlic cloves12 piecepiece

soy sauce7 tbsptbsp

soup soy sauce1 tbsptbsp

sugar1½ tbsptbsp

cooking wine2 tbsptbsp

water700 mlml

bay leaf1 piecepiece

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Instructions

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

6 steps

1

Step

Soak 500 g beef eye round in cold water for 10 minutes to draw out blood.

Change the water once if it turns very red, then drain when the surface looks cleaner.
2

Control

Put the beef, 700 ml water, and the bay leaf in a pot, then bring it to a boil over high heat.

Once boiling, lower to medium heat and simmer for 20 minutes until a clear beef stock forms.
3

Step

Remove the beef and let it cool just until it can be handled, then shred it lengthwise along the grain.

Strain the stock to remove solids and return the clear liquid to the pot.
4

Season

Add 7 tablespoons soy sauce, 1 tablespoon soup soy sauce, 1.5 tablespoons sugar, and 2 tablespoons cooking wine to the stock.

Stir until the sugar dissolves, then bring the seasoned broth back to a steady boil.
5

Control

Add the shredded beef, 150 g shiitake mushrooms, and 12 whole garlic cloves.

Braise over medium heat for 20 minutes, turning the ingredients occasionally so the beef darkens evenly and the garlic softens without breaking apart.
6

Control

Turn off the heat when the liquid has reduced by about half and the mushrooms look glossy.

Remove the bay leaf, cool completely, then transfer to a storage container; chilling overnight will make the seasoning penetrate deeper.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Sogogi beoseot jangjorim uses beef eye round and shiitake mushrooms to create a savory, make-ahead side dish in clear stock.
Finish cue: Turn off the heat when the liquid has reduced by about half and the mushrooms look glossy.
Storage and reheating: Overnight chilling deepens jangjorim flavor.