Friday, July 25, 2008

Jangjorim


Serve: 8 Prep: 60m cook: 80m
Ingredients
  • 1-11/2 lbs beef top round (or shank or eye round)
  • 2 qt water or less water
  • 1 cup soy sauce
  • 1 tablespoon minced garlic
  • 2 jalepeno, cut in half in lengh, seeded
  • 1/2 teaspoon black pepper
  • 2 tablespoon sugar
  • 1/2 teaspoon ginger powder
  • 1 tablespoon rice wine (Mirin)
Directions

  1. Soak the beef in cold water for about 1 hour to get rid of the blood.
  2. Cut the meat into the big chunk size. (about 2 inch square)
  3. Place the meat in a pot and cover with cold water. Bring to a boil. Once boiling, remove the pot from the heat and drain water out and add cold water to cover the meat and return to heat, bring to boil.
  4. When it is boiling, skim off the froth. Add soy sauce, garlic, jalapeno, ginger powder, Cover and simmer for 1 hour on medium heat until half the sauce disappears. (Stir often).-*when you simmer the meat in soy sauce, partialy open the cover so that the sauce gets thicker.
  5. Remove from the heat and cool it down for about 1 hour.
  6. Torn the beef to bite size. Serve on a dish as much as you are going to eat and keep the rest of it in the air tight container.
  7. Refrigerate the beef in the sauce. The fat will rise to the top and can then be removed.

http://www.grouprecipes.com/64081/korean-beef-marinade-in-soy-sauce-jang-jorim.html

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