Comments on: Jangjorim (Soy Braised Beef) https://www.koreanbapsang.com/jangjorim-soy-braised-beef/ a Korean mom's home cooking Sat, 10 Aug 2024 17:14:26 +0000 hourly 1 By: Hyosun https://www.koreanbapsang.com/jangjorim-soy-braised-beef/#comment-104101 Sat, 10 Aug 2024 17:14:26 +0000 http://www.koreanbapsang.com/?p=17#comment-104101 In reply to Erin.

Glad you’ve enjoyed the recipe! No I haven’t. My guess is you can do step 2 and 3 (i.e., pressure cook with aromatic vegetables) in the Instant Pot for 10 to 15 minutes, depending on the cut and size of the meat. Step 5 and 6 should be done on the Saute mode because the sauce has to reduce. You can’t control the Saute temperature, so the sauce may reduce too quickly. Add more water/broth if needed. Let me know if you try it.

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By: Erin https://www.koreanbapsang.com/jangjorim-soy-braised-beef/#comment-104028 Mon, 29 Jul 2024 21:19:54 +0000 http://www.koreanbapsang.com/?p=17#comment-104028 5 stars
Hello! Thank you so much for sharing. This is one of the most flavorful and delicious recipes, I’ve made it twice with beef shank! I see someone asked in 2017 if you had tried it in the Instant Pot, have you tried it since then? Planning to give it shot.

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By: Clara https://www.koreanbapsang.com/jangjorim-soy-braised-beef/#comment-103998 Mon, 22 Jul 2024 09:21:00 +0000 http://www.koreanbapsang.com/?p=17#comment-103998 5 stars
Thank you for the recipe. I end up making jangjorim every time I boil some stock for miyukguk. Plus leftover stock for mandu tteokguk. They are all my kids favourites along with sujebi. In fact all my children’s favourite dishes are from your blog.

Thank you.

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By: Hyosun https://www.koreanbapsang.com/jangjorim-soy-braised-beef/#comment-102079 Sun, 16 Apr 2023 01:25:16 +0000 http://www.koreanbapsang.com/?p=17#comment-102079 In reply to Skim.

Oh sorry I missed this question. You can omit it if the radish is bad.

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By: Hyosun https://www.koreanbapsang.com/jangjorim-soy-braised-beef/#comment-102048 Sun, 26 Mar 2023 04:07:15 +0000 http://www.koreanbapsang.com/?p=17#comment-102048 In reply to Freda Wong.

Hello Freda! Try it with 15 minutes for the first boiling and another 15 min after adding the sauce ingredients.

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By: Freda Wong https://www.koreanbapsang.com/jangjorim-soy-braised-beef/#comment-102042 Fri, 24 Mar 2023 03:18:05 +0000 http://www.koreanbapsang.com/?p=17#comment-102042 Hello! This looks so delicious! I want to try it with brisket but eye of round is what I have on hand. Should the cooking times be adjusted for eye of round? Thank you so much! I can’t wait!

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By: Hyosun https://www.koreanbapsang.com/jangjorim-soy-braised-beef/#comment-101890 Sat, 14 Jan 2023 04:12:13 +0000 http://www.koreanbapsang.com/?p=17#comment-101890 In reply to Jes.

So happy to hear that!! Also, glad you modify the recipe to have more sauce to taste.

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By: Jes https://www.koreanbapsang.com/jangjorim-soy-braised-beef/#comment-101882 Tue, 10 Jan 2023 02:53:04 +0000 http://www.koreanbapsang.com/?p=17#comment-101882 5 stars
In reply to Erica.

This is the best jangjorim I’ve ever had! I love the brisket. My mom and eeemohs use flank, but now said they’re going to try brisket. They loved it!

I agree that the liquid isn’t quite enough. I double the sauce ingredients. The sauce is so good added to rice..that being said, I also put at least a cup to the side to marinate more eggs in. I like this marinade better than mayak egg recipes.

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By: Jinsun https://www.koreanbapsang.com/jangjorim-soy-braised-beef/#comment-101460 Mon, 10 Oct 2022 16:55:09 +0000 http://www.koreanbapsang.com/?p=17#comment-101460 5 stars
In reply to Mingee.

Yes we ate it for months too. Maybe because we had a super simple one: just meat, soy sauce, garlic cloves, and sugar. There was alot of soy sauce. It kept for months in the fridge in a glass jar, as long as the shredded meat was under the liquid.

My mom would sometimes use expired raw beef to make it, she would just drain off the water from the first boil that smelled bad, sometimes second. Then the next boiling of the meat there would be no more foam, and it would smell good. Simmer that for hours, and then add the garlic cloves and soy sauce and sugar. Lasted for months. Delicious and cheap. No sickness.

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By: Skim https://www.koreanbapsang.com/jangjorim-soy-braised-beef/#comment-101213 Wed, 24 Aug 2022 14:41:57 +0000 http://www.koreanbapsang.com/?p=17#comment-101213 5 stars
Hello!
I love this recipe and have been making for my little boys. Do you think I can sub the Korean mu for something else? I tried buying but they looked really bad. I really loved the original flavor and texture of this recipe so didn’t want to change.

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