Aha Bujang's Soy-Braised Beef (Sogogi Jangjorim)

Cooking tips 💡

• Using the beef cooking broth for the braise can make the sauce cloudy. Instead, save it for dishes like doenjang-jjigae or radish soup, and braise the jangjorim in fresh water for a much cleaner result.
• The dish tastes even better after chilling in the refrigerator, as the seasoning penetrates the meat more evenly when served cold.
• For variety, you can add quail eggs or kkwarigochu (Korean shishito peppers) during the braising step.

Recommended for 🙋

• ⭐Those who want to make a generous batch of clean-tasting, not-too-salty soy-braised beef as a side dish.
• ⭐Those who prefer jangjorim made with beef eye of round that shreds tenderly along the grain.