Baek Jong-won's Beef Jangjorim

Recipe 🍳

Cooking tips 💡

• For a clean jangjorim without excess oil, use lean cuts of beef with no marbling, such as top round, eye of round, or shank.
• For meat that is slightly past its expiration date or has been frozen, make sure to thoroughly soak it in water to remove blood before cooking to prevent gamey odors.
• The first broth from par-boiling can be reused as a stock for ramyeon or doenjang-jjigae instead of discarding it.
• If you're concerned about jangjorim spoiling during long-term storage, strain out only the broth (soy sauce liquid), bring it to a vigorous boil once, cool it, and then pour it back over the meat to extend its shelf life.
• According to your preference, you can also add boiled eggs or quail eggs along with the garlic and chili peppers when simmering.