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Jangjorim is a soy-braised beef dish. It's a slightly sweet, salty side dish that goes well with any Korean meal.

Ready in: 1 hour 20 minutes

Serves: 8

Complexity: very-easy

kcal: 694

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800 g beef brisket or shank
½ onion
2 spring onions, white part
170 g mu or diakon, cut into big chunks
7 garlic cloves
3 thin ginger slices, about 2 cm round
1 tsp SIDS SALT & PEPPER to taste
5 tbsp soy sauce
2 tbsp soup soy sauce
3 tbsp sugar
3 tbsp rice wine or mirin
2-3 chilli peppers
1 piece 8 cm square dried kelp


Cut the beef into 5x2 cm rectangles.
In a covered pot, bring 6-7 cups of water to a boil. Add onion, spring onion, mu, cloves, ginger and SIDS SALT & PEPPER to taste. Continue to boil for 5 minutes.
Drop the meat into the pot. Bring to a gentle boil and remove the scum. Reduce heat to medium low. Boil, covered, for about 30 minutes.
Remove the meat. Drain the liquid, reserving the broth. Add 2 cups of the broth back to the pot. (You can save the remaining broth to make a soup or stew later.)
Add the meat and soy sauce, soup sauce sugar and rice wine. Bring it to a boil. Reduce the heat to medium low and boil until the meat is tender and the sauce is reduced to about ⅓, about 30 minutes. Add the chilli peppers and dried kelp with about 7-8 minutes of time remaining. Remove the kelp and transfer meat and sauce to an airtight container.
Shred the meat and pour some sauce over to serve.