Ttukdak Hyung's Spicy Arongsatae Jjim

Name: Ttukdak Hyung's Spicy Arongsatae Jjim
Cook time: 85 min
Total time: 85 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Arongsatae (beef brisket) – as needed; Bay leaves – 2–3 leaves; Soju – 1/2 cup; Potatoes – 2; Gochugaru – 3 tbsp; Jin soy sauce – 4 tbsp; Minced garlic – 1.5 tbsp; Sugar – 1.5 tbsp; Black pepper – a pinch; Mi-won – a pinch; King oyster mushroom – 1; Green onion – 1 stalk; Cheongyang chili pepper – 2; Toasted sesame seeds – 1 tbsp; Sesame oil – 1 tbsp

A rice thief stew where bite-sized arongsatae (beef brisket) is braised in a sweet and spicy special sauce and enjoyed with fluffy potatoes.

🙋 Recommended for

⭐ Those who want to enjoy a savory, sweet and spicy braised beef stew as a side dish with rice.
⭐ Those who want to recreate the tender, melt-in-your-mouth galbi-jjim taste using affordable arongsatae.
⭐ Those who love to mix fluffy potatoes and spicy meat sauce into their rice.

85 min Difficulty Normal Meat & mains

Main ingredients 🥩

Arongsatae (beef brisket)Bay leavesSojuPotatoesGochugaru (red pepper powder)Jin soy sauce (dark soy sauce)GarlicSugarBlack pepperMi-won (MSG)King oyster mushroomGreen onionCheongyang chili pepperToasted sesame seedsSesame oil

Tags 🏷️

Spicy Meat dish Rice thief Appetizer

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

Arongsatae (beef brisket) – as needed
Bay leaves – 2–3 leaves
Soju – 1/2 cup
Potatoes – 2
Gochugaru – 3 tbsp
Jin soy sauce – 4 tbsp
Minced garlic – 1.5 tbsp
Sugar – 1.5 tbsp
Black pepper – a pinch
Mi-won – a pinch
King oyster mushroom – 1
Green onion – 1 stalk
Cheongyang chili pepper – 2
Toasted sesame seeds – 1 tbsp
Sesame oil – 1 tbsp

Recipe 🍳

Cut the arongsatae into large bite-sized pieces. Blanch in boiling water for 10 minutes to remove impurities, rinse, and drain.
In a pot, combine the blanched meat, clean water, bay leaves, and soju. Bring to a boil and simmer for 1 hour until the meat is tender.
After 1 hour, remove and discard the bay leaves.
Add bite-sized potato chunks and a little water to the pot. Then add gochugaru, jin soy sauce, minced garlic, sugar, black pepper, and mi-won. Simmer until the sauce reduces and flavors are absorbed.
When the potatoes are almost cooked and the sauce is thickened, add the king oyster mushroom (cut into large pieces), green onion, and cheongyang chili pepper. Stir-fry and cook for a bit longer.
Once the vegetables are well-coated with the sauce, turn off the heat. Drizzle with toasted sesame seeds and sesame oil, gently mix, and serve.

Blanch the large arongsatae pieces for 10 minutes, then boil with bay leaves and soju for 1 hour.
Remove the bay leaves, add potatoes, water, and the spicy sauce. Simmer until the potatoes are cooked.
Add mushrooms, green onion, and cheongyang chili peppers. Cook briefly, then finish with sesame oil and sesame seeds.

Cooking tips 💡

Thoroughly blanch the arongsatae for 10 minutes and rinse under cold water to ensure the final stew is clean and free of impurities with no off-flavors.
For a stronger spicy kick, substitute some of the regular gochugaru with cheongyang gochugaru or add dried chili peppers.

Shop ingredients on Coupang(Ad)

Arongsatae (beef brisket)Bay leaves Soju Potatoes Gochugaru (red pepper powder)Jin soy sauce (dark soy sauce)Garlic Sugar Black pepper Mi-won (MSG)King oyster mushroom Green onion Cheongyang chili pepper Toasted sesame seeds Sesame oil

YouTube

Ttukdak Hyung's Buchu Suji Arongsatae Jjim

A medicinal beef dish featuring tender steamed suji (beef tendon) and arongsatae (brisket) steamed in a pressure cooker, served with sweet and sour seasoned chives and a pungent mustard sauce.

420minNormalMeat & mains

beef tendonbeef brisketchivesgreen oniononion

nourishing foodholiday dishbeef dish

YouTube