(knife chopping)
(upbeat music)
- Hi, everybody.
Today's recipe is Jargjorim,
beef braised in soy sauce.
Salty beef side dish.
Side dish means banchan,
and you can eat with rice.
This is one of the most popular
Korean mitbanchan,
which is the kind you can keep in the refrigerator for a while,
just serve with rice.
I've been showing you many mitbanchan over the years.
Jangjorim.
Everybody knows that Jangjorium
is high quality, made with beef.
The good thing about this recipe is
I don't have to buy really expensive cuts of beef,
just a flank steak,
which is better because it has grain.
Even though we use a tough cut of beef,
but eventually it's going to be really tender.
After cooking I should be able to slice and tear easily.
See, this is grain.
Trim this fat.
One pound.
In good Jangjorim there is not much fat,
and with a clear broth,
that's a good Jangjorim.
I'm going to cut this into around two inches size,
and put this in my pot,
and then pour some water here.
And, sooner or later, brown foamy stuff
is just coming up,
so I have to clean up this.
I need to make a clear broth.
I'm going to all just wash it, clean up.
It should not cook for a long time,
and just only short time
because if I cook it too long,
all the delicious stuff is gone.
Look at that.
So I'm going to take out this beef.
Clean.
And let's also rinse this.
And then add water.
Four cups of water.
Then cover and cook.
I'm cooking this for 50 minutes
over medium heat.
I'm going to use two large serrano peppers,
but you guys can use less spicy peppers.
But I like to remove some spiciness.
This is really spicy.
Soak in cold water.
I used to eat a lot of spicy food no problem,
but these days for some reason
I can't tolerate too spicy food,
that's why I soak in cold water.
I don't want to use too mild pepper,
we need a spicy kick.
And I use one large size onion.
Slice this.
Look at that.
12 garlic cloves.
This garlic is a large garlic.
I peeled them with my hands.
Sometimes I buy some pre-peeled garlic.
These days, like during the summer time,
sometimes it kind of is old in the container,
smells like a weird smell.
It's not exactly nice fresh garlic smell.
I prefer to peel with my hands.
You guys should do that too.
These three, onion, garlic,
and green chili peppers are all prepared.
Now all I can do is just waiting.
50 minutes I cooked over medium heat.
See, already it looks tender.
But we gotta cook more.
I will add all this stuff.
Soy sauce, 1/2 cup.
And water, 1/2 cup.
Onions
then garlic.
Also green chili pepper.
Over medium heat
I'm cooking another 20 minutes.
Then it's going to be nice Jangjorim!
Beef is cooked and tender,
and also onion, green chili pepper are
nicely cooked.
And this garlic is still firm, its shape is not crushed.
So this is perfect.
And see, the broth is very clear.
Now I'm going to let it cool down,
and after that I will just tear all this beef.
Easily I can tear.
This is my pickled garlic, very juicy.
(upbeat music)
Now my Jangjorim is a little cooled down.
Very tender.
But if this is too much cooked,
also it's not good.
Not good texture.
So it has to be little chewy but tender.
In the old days,
when I was at elementary school,
we never expected this kind of
really precious side dish for my lunchbox side dish
because it's expensive.
Jangjorium is a very special food at that time.
But these days everybody can make it easily,
and beef is more available than before.
So back in the old days very, very precious one.
Only rich kids brought in a lunch box with Jangjorim inside.
With 1 pound of beef flank steak
I made this Jangjorim.
I usually put this in an air tight container,
and keep in the refrigerator.
I can enjoy this for one week.
I used to make kind of a saltier version,
add more soy sauce.
Saltier version is I can eat it for one month,
but this one is specially made with less sodium,
so you should eat in one week.
And of course I am not going to eat only this side dish,
I eat all kinds of other side dishes too,
with rice of course, rice or noodles.
Also, noodles, you can make kind of non spicy version
of bibimguksu.
Just use this broth
and mix it with freshly cooked noodles,
and just eat.
Non spicy version.
I set my lunch table there,
so I'm going to eat this together
with my Jangjorim,
and I'm showing you how to eat this.
(bright music)
Let me taste my cold cucumber soup first.
Mm.
Let's have some Jangjorim.
Rice.
Mm, so good.
Tender plus chewy.
Broth is, already I feel that kind of spice kick
from green chili pepper.
Mixing together, we'll put this on the rice.
Let's have some garlic.
See how clear it is?
This is a well made Jangjorim.
A green chili pepper.
Zucchini pancake.
Garlic, pickled garlic.
This whole garlic pickles.
We call this tongmaneul jangajji.
So good!
So good.
And kind of a delicacy this is.
And I made a video actually,
it's going to be posted next year
in garlic season.
You know, this takes a long time to ferment like this.
Everything's delicious.
You guys can make this, all this kind of table setting,
just make jangjorim first,
and cold cucumber soup recipe is on my website.
Kimchi,
Yeolmu-kimchi,
except for this pickled garlic, coming next year.
Today, we made Jangjorim.
Braised beef in soy sauce.
Salty beef side dish.
Enjoy my recipe.
See you next time.
Bye.
(upbeat music)