Kim Dae-seok's Beef Gosari Jangjorim

• Beef shank 700g
• Boiled gosari 200g
• Green onion 1 stalk
• Cheongyang chili pepper 3
• Whole garlic cloves 15
• Soy sauce 140ml
• Soup soy sauce 2 tbsp
• Mirin 1/4 cup
• Raw sugar 1 tbsp
• Rice syrup 1 tbsp
• Black pepper 3 pinches
• Flour 1 tbsp (for removing blood)

Recipe 🍳

Cooking tips 💡

• Rubbing the shank with flour and water uses the flour's absorbency to quickly remove blood and off-flavors.
• Slicing the meat thinly against the grain prevents it from becoming tough and allows the seasoning to penetrate faster, drastically shortening the cooking time.
• Domestic gosari has a bluish tint, while imported varieties are yellowish—keep this in mind when purchasing.

Recommended for 🙋

• ⭐Those who want to make tender jangjorim without spending a long time cooking.
• ⭐Those looking for a unique side dish recipe using gosari.
• ⭐Those who want to deliciously use up leftover gosari namul from holidays.