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Sogogi Jangjorim 소고기장조림 Braised beef in soy sauce

 소고기장조림 Sogogi Jangjorim 

Braised beef in soy sauce



SOGOGI JANGJORIM RECIPE

Korean Soy-Braised Beef

Sogogi Jangjorim is a classic Korean side dish made with tender beef slowly braised in a savory soy-based sauce. The beef is cooked until soft, shredded along the grain, and simmered again with soy sauce, garlic, chili peppers, and seasonings.

It is sweet, savory, flavorful, and perfect with warm steamed rice. This dish is also great for lunch boxes because it keeps well in the refrigerator and tastes even better the next day.

INGREDIENTS

MAIN INGREDIENTS

400g beef chuck, round, or brisket

6 Cheongyang chili peppers

3 red chili peppers

18 garlic cloves

1/2 stalk green onion

2 bay leaves

1/2 onion

20 whole black peppercorns

1 piece ginger

SEASONING

4 cups beef broth

6 tbsp soy sauce

3 tbsp soup soy sauce

1 tbsp brown sugar

2 tbsp rice wine

1 tbsp corn syrup or oligosaccharide

HOW TO MAKE SOGOGI JANGJORIM

STEP 1: PREPARE THE GINGER

Peel the ginger and slice it.

Ginger helps reduce the strong smell of beef and adds a clean, warm flavor to the broth.

STEP 2: PREPARE THE CHILI PEPPERS

Use small Cheongyang chili peppers whole.

If the peppers are large, cut them in half.

The chili peppers add a mild spicy kick and make the sauce more flavorful.

STEP 3: PREPARE THE GREEN ONION

Trim and cut the green onion into appropriate lengths.

Green onion adds a fresh aroma to the broth while the beef is simmering.

STEP 4: PREPARE THE ONION

Peel and wash the onion.

Cut the onion into quarters.

The onion helps create a naturally sweet and clean-tasting broth.

STEP 5: PREPARE THE GARLIC

Wash the garlic cloves and set them aside.

The garlic will be added later so it keeps its texture and flavor.

STEP 6: BLANCH THE BEEF

Blanch the beef in boiling water.

After blanching, rinse the beef in cold water.

This step helps remove impurities and gives the finished dish a cleaner taste.

STEP 7: MAKE THE BEEF BROTH

Place the blanched beef in a pot.

Add enough water to cover the beef, about 8 cups or 1600cc.

Add onion, green onion, bay leaves, whole black peppercorns, and ginger.

Bring everything to a boil over high heat.

Then reduce the heat to medium-low and simmer uncovered for 30 to 40 minutes.

Skim off any impurities that rise to the surface.

STEP 8: STRAIN THE BROTH

When the beef is tender, remove the meat from the pot.

Discard the vegetables and spices.

Do not discard the broth.

Chill the broth in the refrigerator and remove any solidified fat for a cleaner taste.

STEP 9: SHRED THE BEEF

Shred the cooked beef along the grain.

This gives Jangjorim its classic texture and helps the beef absorb the seasoning sauce.

STEP 10: SEASON THE BEEF

Add the shredded beef back into a pot.

Add 4 cups of beef broth, soy sauce, soup soy sauce, brown sugar, corn syrup, and rice wine.

Mix everything well.

This sauce will give the Jangjorim its deep, savory, and slightly sweet flavor.

STEP 11: SIMMER WITH CHILI PEPPERS AND GARLIC

Add the Cheongyang chili peppers, red chili peppers, and garlic.

Bring the mixture to a boil.

Then reduce the heat and simmer until the liquid is reduced by about half.

Taste and adjust the seasoning if needed.

Add the chili peppers and garlic during the last 5 minutes to keep their texture.

STEP 12: SERVE AND ENJOY

Serve Sogogi Jangjorim warm with steamed rice.

For an even better taste, heat it in the microwave for about 1 minute before eating.

It is perfect as a Korean side dish, lunch box item, or simple rice meal.

TIP

The best cuts for Jangjorim are chuck, round, or brisket.

These cuts become tender and flavorful when simmered slowly.

NOTES

Store Sogogi Jangjorim in an airtight container in the refrigerator.

The flavor gets even better the next day.

PERFECT WITH

Warm steamed rice

Kimchi

Korean side dishes

Lunch boxes

Simple rice bowls

FINAL NOTE

Sogogi Jangjorim is a comforting Korean soy-braised beef side dish that is simple, flavorful, and perfect for everyday meals.

Tender beef, savory soy sauce, garlic, and chili peppers come together to create a dish that tastes delicious with just a bowl of warm rice.

IMAGE ALT TEXT

Korean Sogogi Jangjorim recipe infographic showing soy-braised beef with garlic, chili peppers, seasonings, and step-by-step cooking instructions.

PINTEREST DESCRIPTION

Learn how to make Sogogi Jangjorim, Korean soy-braised beef, with tender shredded beef, soy sauce, garlic, chili peppers, and a savory-sweet braising sauce. This classic Korean side dish is perfect with rice, lunch boxes, and everyday home meals.

HASHTAGS

#SogogiJangjorim #Jangjorim #KoreanJangjorim #KoreanFood #KoreanRecipe #KoreanSideDish #SoyBraisedBeef #KoreanCooking #AsianFood #HomeCooking

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