How to make beef jangjorim Delicious and filling side dishes
As the weather gets chilly, I don't want to move around, but I'm still moving vigorously these days. A few days ago, the children told me about Jangjorim for the first time in a long time, so I made delicious side dishes for a meal to make beef Jangjorim with a small amount of soup after visiting the mart. It's a light beef side dish that's good as a lunch box side dish, so I don't get tired of eating it anytime and it seems like Jangjorim.
6 serving
Within 90 minutes
요리쿡조리쿡
Ingredients
  • Beef rump
    1kg
  • quail eggs
    600g
  • Water
    1.5L
  • Sea tangle
    5piece
  • Anchovy pack again
    1ea
  • Soy sauce
    3TS
  • fish sauce
    3TS
  • Oligosaccharide
    3TS
  • Cheongju
    3TS
  • ginger powder
    0.5TS
Cooking Steps
STEP 1/7
Pour 1.5 liters of water and add kelp and anchovy pack.
STEP 2/7
Boil beef red bean sesame, 0.5 tablespoons ginger powder, and 3 tablespoons of refined rice wine
STEP 3/7
Bring to a boil over high heat, then lower it to medium heat
STEP 4/7
When the meat is cooked about two-thirds, boil it on low heat, poke the meat with chopsticks, and when it goes in deep, turn off the heat and save the meat
STEP 5/7
It's too hot, so let it cool and tear it apart
STEP 6/7
Put the torn meat and quail eggs in a pot and boil 3 tablespoons of soy sauce and 3 tablespoons of fish sauce. Add or subtract the seasoning according to your preference
STEP 7/7
When the soup is fully boiled, add Cheongyang red pepper or green red pepper and boil it for another time, then turn off the heat
Cooking review
5.00
score
  • 549*****
    score
    Thank you for the food
    2020-11-23 01:52
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