Jangjorim is a luxury side dish that everyone loves. There is no main dish in traditional Korean table setting. However various side dishes(banchan) such as jangjorim, provide a pleasant meal. In general, once you make this dish you can keep it in refrigerator and eat up to 3 to 5 days.

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Ingredients
450g (1 pound) beef round, brisket or shank meat
6 cups water
3 cloves garlic
1 stalk green onion
1/2 onion

Sauce
2/3 cup soy sauce
3 tablespoons brown sugar
1/3 teaspoon ground black pepper

Instructions
1. Cut the meat along the grain, into 2~3 inch size pieces.
2. Place the meat and the vegetables into the small or medium size pot. Add water to cover the ingredients.
3. Bring it to a boil, and remove the scum. Then reduce the heat to medium-low and cook, covered, for about 30 to 50 minutes, until the meat is tender and the sauce is reduced to about ⅓.
4. Transfer the meat onto a cutting board and let cool slightly. As the meat cools, shred the beef into thin strands strain with your hands. Or cut the beef into grains and then cut them into smaller pieces.
5. Discard the vegetables from the stock and put the shredded beef back to the pot. Add chili peppers. Add soy sauce, sugar, and ground black pepper to the pot. Reheat it. Turn off the heat and let it cool.
6. Serve it warm or at room temperature with cooked rice.

More information
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#banchan #sidedish #koreanfood

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