Braised Beef in Soy Sauce(Jang-jorim)
….Jang-jorim is a type of jorim, a Korean simmered dish that preserves well. I made this recipe for my grandson Siwoo. A few days ago, as I made Jang-jorim, I wondered if Siwoo might taste it. So, I left out the spicy peppers, and made it slightly less salty and less sweet. He said the chewy texture of the marinated beef in Jangjorim was good… so satisfying! He even expressed the taste! Lately, Siwoo is exploring the tastes of various foods. He was curious about the taste of kimchi too! I offered him white kimchi as a substitute, but it seems he’s not quite ready for it yet… Haha. Jang-jorim is a side dish we used to enjoy with white rice, which Anne, my second daughter, started eating after turning one. I sometimes wonder if I introduced salty food to my child too early. My first daughter Lacey, who is raising her son Siwoo, didn’t let him have salty food until he turned three. Nowadays, mothers are so wise and conscientious, doing their best for their children. I did my best in my own way as well…
Regardless, when the time comes, I hope all the foods in the world that my grandson tries will become pleasant memories for him. Still, I was happy to hear from my daughter that Siwoo enjoyed three helpings of Jang-jorim with rice. Three helpings might actually be around three spoonfuls, but I’m grateful nonetheless! As long as we wait and don’t rush, love can always be shared, and hearts can connect. I’m thankful for the days where we can share so much together from up close.
Servings: 1 x 1000 ml bottle (consume after refrigerating for 3 weeks)
Time: 50 minutes plus an additional 30 minutes for soaking beef in cold water
Ingredients:
- 750 g frank steaks, removed the tough sinew in the meat
- 1000 ml water
- 250 ml soy sauce
- 120 g sugar
- 10 small garlic cloves, cut in half
- 1 tbsp sesame oil
Cooking Instructions:
- Remove the tough sinew from the meat and cut it into small pieces. Rinse the meat thoroughly under running water once and strain it using a sieve.
2. Heat a pot over medium-high heat and bring the water to a boil.
3. Start boiling, add the beef to the pot, and continue boiling for 15 -20 minutes. Remove any floating bubbles with a spoon.
4. It is boiled with the pot lid slightly open.
5. After 15–20 minutes, reduce the heat to medium. Add the sugar and soy sauce to the pot, and simmer with the lid on for another 15 minutes.
6. Add the garlic cloves to the pot and continue simmering for another 5 minutes.
7. After 5 minutes, turn off the heat and drizzle the sesame oil into the pot. After cooling, store it in the refrigerator. It can be consumed for about three weeks. Typically used as a side dish with rice or useful for bibimbap, served alongside eggs.
8. Serve it.
You can also view this recipe on Instagram.
