Modu Recipe
Modu Recipe

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

Beef simmered until tender, shredded, then braised in plain water with simple seasonings for a clean, savory flavor

Ingredients needed 6 servings

Recipe

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.

Shop ingredients on Coupang(Ad)

Beef eye of roundOnionJin-ganjang (Korean all-purpose soy sauce)Beef dashida

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