Jangjorim(Braised Beef in Soy Sauce)

….Lean cuts of beef braised in a mixture of soy sauce, sugar and garlic. the meat is shredded along the grain into small pieces and drizzled with the braising sauce when served. Everything tastes good in autumn especially mushrooms, so I added the fresh mushrooms with jangjorim today. It tastes much better than I expected. Frankly, I made it for my friend.

Time: 1 hr 30 minutes plus 2 hr for soaking the meat in cold water

Ingredients:

1. 2 lb beef brisket(or flank steak)
2. 10 fresh shiitake mushrooms
3. 2 cup Mat-Gan-Jang
4. 17 garlic cloves
5. 8 cup water
6. 3 cup beef broth
7. 1/2 Ts black pepper corns
8. 2 jalapeno
9. 2 ts sesame oil(this is optional )

Cooking Instructions:

1. Soak the beef brisket into cold water for 2 hour and drain the water.

2. Turn on the heat to high heat and boil the water, beef brisket, 10 garlic cloves and black pepper corns into a big pot for 1 hour.

3. After 1 hour, sift the broth and take out 3 cup beef broth. Set the meat aside.

4. Put the 3 cup beef broth and 2 cup Mat-Gan-Jang into a pot. Boil them with the boiled meat and the shiitake mushrooms together under medium heat for 20 minutes and add 7 garlic cloves into the pot to keep boiling for 5 more minutes.

5. Turn off the heat and sprinkle the sesame oil(this is optional). You can keep in the refrigerator for up to 3 weeks.