Discover Korean Food 103: Dr. Sook-Ja Yoon’s “Soegogi-jangjorim, Beef Chunks Braised in Soy Sauce ”

Soegogi-jangjorim is a dish of beef (rib eye round, shank or top round) braised in soy sauce. The beef is usually ripped or cut into thin slices. This is a fairly salty dish so it is storable and suitable as a basic side dish.

[Ingredients & Quantity]
200 g beef (top round), 600 g (3 cups) water
100 g (5½ tbsp) soy sauce, 24 g (2 tbsp) sugar
30 g garlic, 50 g ground cherry pepper
Fragrant seasoning: 10 g green onion, 20 g garlic

1. Clean blood of beef with cotton cloths.
2. Cut the beef into 5 cm-wide, 6 cm-long and 5 cm-thick.
3. Trim and wash garlic. Remove tops of the ground cherry pepper and wash cleanly.

1. Put water and beef in the pot. Heat it up for 3 min. on high heat. When it boils, lower the heat to medium, add the fragrant seasoning, simmer it for 30 min. Then take out the fragrant seasoning.
2. When the meat is well-done, add soy sauce and sugar, boil it for another 30 min. until the soy sauce soup reduced into half.
3. Add garlic into the soy sauce, boil it for 10 min. Add ground cherry pepper, boil it for 3 min. more.
4. Rip up the meat into 1 cm-thick, place the meat on a dish, decorate with garlic and ground cherry pepper on the side. Spread soy sauce soup over the meat.

* Add soy sauce and sugar after the meat well-done, then the meat would not be tough.


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