Korean Soy-Braised Beef with Mushrooms

Name: Korean Soy-Braised Beef with Mushrooms
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Korean
Ingredients: beef eye round 500 g; shiitake mushrooms 150 g; whole garlic cloves 12 piece; soy sauce 7 tbsp; soup soy sauce 1 tbsp; sugar 1.5 tbsp; cooking wine 2 tbsp; water 700 ml; bay leaf 1 piece

Quick answer

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

About this dish

Twelve whole garlic cloves braise alongside the beef until their raw bite disappears and they turn soft and mellow.

Shiitake mushrooms take on the soy glaze and a glossy sheen, and they add an earthy aroma to the beef stock that plain jangjorim, Korean soy-braised beef, does not have. An overnight rest in the fridge lets the seasoning soak all the way in, and the flavor is noticeably darker the next day.

Ingredients

servings

IngredientAmount

whole garlic cloves12 piece

bay leaf1 piece

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Instructions

6 steps

1

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

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

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

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

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

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.