While food-themed TV shows, covering everything from eating and broadcasting to cooking competitions, are more and more popular these days, many people miss home cooking and their mother’s recipes.

It doesn't have to be a secret recipe that has been passed down from generation to generation. All people want is a meal made at home with love.

One of the most unmissable side dishes in Korean home cuisine is soegogi jangjorim (쇠고기장조림), or braised beef in soy sauce. It's made from large chunks of beef, such as shank or top round, and marinated in soy sauce. It's both tasty and nutritious and a popular side dish at home. Sample a spoonful of freshly cooked rice topped with soegogi jangjorim, and you'll love it, just as people do all over the country.

This dish can also be made with quail or chicken eggs, or abalone, depending on individual preference. Recently, people can even find canned or a vacuum sealed soegogi jangjorim, so that overseas customers can enjoy the dish both conveniently and economically.



** Ingredients
200 g beef (top round or shank)
3 cups water (600 g)

Fragrant seasoning:
10 g green onion
20 g garlic

100 g (5½ tbsp) soy sauce
24 g (2 tbsp) sugar
30 g garlic
50 g ground cherry pepper



** Preparation
1. Clean the blood off the beef with a cotton cloth.
2. Cut the beef into sliced that are 5 cm wide, 6 cm long and 5 cm thick.
3. Trim and wash the garlic. Remove the tops of the ground pepper and wash cleanly.



** Recipe
1. Put water and beef in a pot. Heat it for 3 minutes over high. When it boils, lower the heat to medium. Add the fragrant seasoning. Simmer for 30 minutes. Remove the fragrant seasoning.
2. When the meat is well-done, add soy sauce and sugar. Boil it for another 30 minutes until the soy sauce broth is reduced by half.
3. Add the garlic to the soy sauce. Boil it for 10 minutes. Add the ground pepper and boil it for another 3 minutes.
4. Tear the meat into slices that are 1 cm thick. Place the meat in a dish and decorate it with garlic and ground pepper on the side. Spread the soy sauce broth over the meat.




Managed by Yoon Sojung
Korea.net Staff Writer
In cooperation with the Institute of Traditional Korean Food (ITKF)
Recipe from “The Beauty of Korean Food: 100 Best-Loved Recipes”
arete@korea.kr