Jangjorim (장조림)  open the window of AOD

2018-03-30

Main Ingredients :
600g beef shank, 8 cloves garlic, 20g ginger, 3 eggs, 30g ground cherry peppers, 2 dried brown oak mushrooms, 1 thick scallion, 20g peppercorn, 2l water

Spices :
8 tbsp soy sauce, 5 tbsp refined rice wine, 2 tbsp sugar, 1 tbsp starch syrup, 1 spicy pepper.
Jangjorim is a side dish made with beef braised in soy sauce in order to store the meat for a long period. Also called jangyuk, the recipe dates back a very long time as records on the dish can be found in 3,000-year-old ancient documents. It wasn’t a common side dish until the Joseon era because butchering was prohibited without official permission. Even until through 1960s or 1970s, it was considered an haute side dish.

Direction :

Immerse beef shank in cold water for about an hour to remove the blood.

In 2 liters of cold water, put in the beef, scallions, and refined rice wine and simmer for about 50 minutes. Put aside 6 cups of the beef stock.

Hard-boil the eggs and shell them.

Remove the stems of the ground cherry peppers.

In a pot, put the cooked beef shank, 6 cups of beef stock, hard-boiled eggs, dried brown oak mushrooms, starch syrup, sugar, the thin slices of ginger, cloves of garlic, soy sauce, and spicy pepper. Braise the ingredients over medium-high gas for about 30 minutes.

When the jangjorim is braised, turn off the gas and add the ground cherry peppers. They will be cooked with the remaining heat in the pot.

Tear the braised beef into proper strips with your hands. The eggs and the ground cherry peppers will be presented in a bowl together with the beef strips as garnish.

☑ If the blood of the beef isn’t removed first, impurities will be derived from the beef while simmering.
☑ Other cuts of beef including beef shank or even pork tenderloin can be used for making jangjorim.
☑ When the eggs are boiled straight out of the refrigerator, they won’t be easily shelled. Let it sit at room temperature for while or rinse under cold water before boiling.
☑ Starch syrup will put give the jangjorim ingredients a glaze and makes the dish sweeter, balancing the saltiness.
Seon Dong-juHead Chef of the Menu Development & Consulting Division of CJ Freshway

Head Chef of the Menu Development & Consulting Division of CJ Freshway
Head Instructor of CJ Cooks / Host of Hansik Cooking Class
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