If you go to upscale Korean restaurants you will often see this braised Korean beef as a side dish along with the other 500(?) on your table.
So tender and slightly sweet, this is the one side dish that will be gone as soon as it hits the table.
You can ask for more, but just letting you know, they will give you THE look that you don't wan to see.
After all, it is beef no matter how cheap the cut is...
Some makes with pork but I like beef better. It is glorious "banchan (side dish)" on any table.
You can make a batch and store in a air tight container in the fridge for as long as a month.
When you are in a rush or too tired to cook, you will be glad that you have this cow soaked in delicious sauce waiting for you.
And, of course, it's not that difficult to make at all. A little patience is all you need...
*****
Beef, leek, ginger, peppercorn, bay leaves, Korean soy sauce, soy sauce, rice wine, and sugar.
This step will get rid of the yucky scums and some fat from the meat.
Pour about 5 cup of clean (I mean real clean...) water and add the flavor crews.
But keep the main actor, the beef!
The overall flavor (even with chilies) is mild enough that even my kiddos can handle.
Continue to reduce the liquid, COVERED this time, about 5-10 minutes.
Done! Beautiful!
Cool them down first and store in the airtight container. You can keep them in the fridge as long as you want, but I promise you that it won't last that long.
It only lasted 2 days in my house until every single drop of juice went into our stomach.
Note: You will see some particles of fat floating on top after chilled. If that bothers you, simply microwave for 10 seconds.
Done! Beautiful!
Cool them down first and store in the airtight container. You can keep them in the fridge as long as you want, but I promise you that it won't last that long.
It only lasted 2 days in my house until every single drop of juice went into our stomach.
Note: You will see some particles of fat floating on top after chilled. If that bothers you, simply microwave for 10 seconds.
Tenderness? -- checked!
Flavor balance? -- checked!
Taste? -- Oh, Lord!
Braised Beef Brisket
(소고기 장조림, sogogi jangjorim)
1 1/4 lb beef brisket or beef eye round
1 leek or 1 medium onion, roughly diced
2 bay leaves
2 tsp black peppercorn
4 garlic cloves
3 slices ginger (about 1/4" thick)
3-4 chilies, cut in half
5 cups water
6 Tbsp soy sauce
2 Tbsp Korean soy sauce
2 Tbsp Korean soy sauce
3 Tbsp sugar
2 Tbsp rice wine
In a medium sauce pan boil beef in water for 5 minute. You will see lots of scums floating in the pan while boiling. Take the meat out and discard the water.
Place the partially cooked meat in the clean sauce pan again and add 5 cups water, leek, bay leaves, peppercorn, garlic, and ginger. Let it boil and simmer, covered, for 30 minutes.
Remove the meat from the pan and set aside to cool down a bit. Strain the stock through a mesh and reserve 2 1/2 cup.
Shred the beef into bite size. Place them back in the pan and pour the reserved 2 1/2 cup stock. Add the soy sauces, sugar and rice wine, mix well. Bring the pan to boil over medium heat and reduce the heat to medium low. Continue to cook down the liquid, uncovered, for about 20 minutes. When the liquid is reduced about to the level of beef, add chilies and cover the lid. Continue to simmer for 5 minutes. Remove from heat and cool completely.
Serve at room temperature or chilled.
The beef should be kept in an airtight container and can be stored in the fridge up to a month.
Note: Once chilled you will see a little bit of fat particles floating on top. If that bothers you, microwave for 10 seconds and you will get a clear juice again.
