Korean Braised Beef Banchan
Korean Braised Beef Banchan, Jangjorim 장조림, is a soy sauce braised banchan that can also include other vegetables such as garlic, peppers, onions, and more. It is like a cross between a braise and hot pickling but using a soy sauce based ‘brine’.
Jangjorim 장조림
- 1 lb beef
- 1 small onion quartered
- 1/4 lb korean radish quartered
- 5 cloves garlic
- 2 korean, jalapeno, or anaheim peppers quartered
- 1/2 cup soy sauce
- 1/4 cup sugar or syrup
- 1/4 cup mirin
You can use any cut of beef but I prefer flank, round, or brisket for this dish.
Cut the beef into 2×3 inch blocks with the grain following the long side.
Place beef, onion, radish, and garlic into a pressure cooker/instant pot and cook under manual high pressure for 10 minutes. Let pressure release naturally.
Drain through a fine-meshed sieve lined with cheesecloth and reserve broth.
After rinsing out the instant pot, place 2 cups broth back into the pot.
Add the cooked meat, peppers, soy sauce, sugar/syrup, and mirin to the instant pot.
Cook under manual high pressure for 10 minutes and let pressure release naturally.
Slice meat against the grain and serve with peppers.
Serve as banchan!
Thank you for this recipe! I’ve made this before but without the mirin, which adds a whole nw]ew layer of complexity.
“Hot meat” as my colleagues call it when I cook this.
Leftovers (if any) mane great sandwiches on Bánh mì with pickled vegetables.