#SeniorCooking #SeniorLife #Jangjorim

Jangjorim, a national side dish loved by everyone.

In the past, beef was a precious commodity, so this was a dish people craved even more.

Beef Jangjorim allows you to enjoy the sweet meat broth, the savory soy sauce flavor, and even the spiciness of Korean chili peppers all at once!

However, if you make even the slightest mistake, it can become dry, tough, or develop an off-flavor.

Now, you won't ruin it! Precious Beef Jangjorim

Enjoy it moist and Lee Jong-im style ^^

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Ingredients and Quantities

300g beef shank, 15 quail eggs, 8 cups water, 2 pieces of kelp (5*5 cm)

Vegetable broth pack) 2 dried shiitake mushrooms, 1/2 leek, 5 cloves garlic, 1 piece ginger, 1 Cheongyang chili pepper, 1/4 onion, 1 tsp whole peppercorns

Braising sauce) 1/2 cup seasoned soy sauce, 3 tbsp rice wine (or cooking wine), 2 tbsp brown sugar, 10 cloves garlic, 10 shishito peppers (60g)

Instructions

1. Cut the beef into pieces and soak in cold water for 30 minutes to remove the blood.

2. Add 1 tsp salt to boiling water, blanch for about 2 minutes, and rinse in cold water. 3. Boil the quail eggs in warm water for about 3 minutes and peel them.

4. Put the vegetable broth ingredients into a pack.

5. Pour water into a pot, add the vegetable broth pack, and when it boils, add the kelp and meat. Boil for about 10 minutes, then remove the kelp. Boil for another 30 minutes, then remove the vegetable broth pack.

6. Add seasoned soy sauce, sugar, boiled quail eggs, and garlic to step 5 and boil for 10 minutes. Then add the Korean chili peppers and boil for another 5 minutes.