Jung Ho-young's Soy-Braised Beef and Potatoes
A Japanese-style soy-braised beef and potatoes simmered in a sweet and savory sauce, making it an excellent rice companion.
Ingredients needed 2 servings
Recipe
Cooking tips
- Before adding soy sauce, skim off the foam that rises to the surface to ensure a clean, non-muddy flavor in the braise.
- During the simmering process, frequently ladle the broth over the ingredients to help the color absorb evenly and give the dish an appetizing gloss.
- If you prefer a spicier kick, you can use cheongyang chili pepper instead of kkwarigochu.
Recommended for
- Those who want a hearty, sweet and savory meat side dish.
- Those who want to learn a Japanese chef's secret to a clean, glossy braise.
- Those looking for a Japanese home-style dish that everyone can enjoy.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Jang Ho-jun's Beef and Potato Jorim
- Solo Cooking God's Cola Beef Pot Roast with Potatoes
- This Man's Cook Beef and Potato Stew
- Solo Cooking God's Pork and Potato Braise
- Sung Si-kyung's Nikujaga (Japanese-style Braised Beef and Potatoes)
- Lee Yeon-bok's Mala Pork and Potato Braise
- Lee Yeon-bok's Fusion Pork and Potato Braise
- Baek Jong-won's Braised Potatoes and Meat
- Ttukdak Hyung's Braised Pork and Potatoes
- Seungwoo Dad's Beef and Potato Jorim
