Beef Jang-Jorim

Tender chunks of beef shank that pull apart easily, soaked in a dark, glossy, and deeply umami sauce. The aroma of reduced soy and ginger hits you the moment the pot is opened.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 549
• Protein: 51 g
• Carbs: 21 g
• Fat: 21 g

Ingredients

• 800 g Beef shank ( cut into large 4cm cubes )
• 1 L Mineral water
• 150 ml Korean soy sauce
• 3 tbsp Brown sugar
• 8 piece Garlic ( peeled and whole )
• 1 piece Onion ( halved )
• 4 piece Egg ( hard-boiled and peeled )
• 50 ml rice wine
• 1 tsp Black peppercorns
• 100 g Shishito peppers ( stemmed and pierced with a fork )

Instructions

1. Blanch the meat

   Plunge the shank pieces into boiling water for 5 minutes to extract impurities. Drain and rinse with clear water to obtain clean meat.

2. First simmering

   In a pot, cover the meat with mineral water. Add the halved onion, peppercorns, and rice wine. Simmer covered until a knife tip sinks into the beef without resistance.

3. Seasoning and reduction

   Remove the onion. Pour in the Korean soy sauce and brown sugar. Add the whole garlic cloves and peeled hard-boiled eggs. Continue cooking uncovered to reduce the liquid.

4. Final glazing

   Add the mild Korean peppers. When the sauce coats the spoon and the meat takes on a dark mahogany color, stop everything. The juice should be syrupy, the eggs well-colored, and the peppers tender.

Chef's tips

• Do not salt the water at the start: the soy sauce will provide enough salt during reduction.
• If the sauce reduces too quickly, add a little water to maintain the coating consistency without burning the sugars.

Storage

Keeps for 1 week in the fridge in its juice. Fat may solidify on the surface; simply reheat gently.