Bonjuk jangjorim
If you go to Bonjuk, porridge is delicious, but the thin and salty jangjorim is so delicious that I made this recipe. It's great for kids' side dishes, too!! Make sure to make it!!
4 serving
Within 60 minutes
봄날의곰
Ingredients
  • a beef-like meat
    280g
  • Soy sauce
    3T
  • Sugar
    1.5T
  • a beautiful forest
    1T
  • Garlic
    suitably
  • ginger extract
    little
  • ground pepper
    little
Video
Cooking Steps
STEP 1/9
Drain beef blood in cold water for about 30 minutes.
STEP 2/9
Cut the beef into appropriate pieces.
STEP 3/9
Pour enough water to cover the meat in a pot, add soy sauce 2T, mirin 1T, sugar 1T, ginger syrup, whole garlic and pepper, and bring to a boil over high heat.
STEP 4/9
When it boils, remove any impurities that float on top, cover and cook over low heat for 40 minutes.
STEP 5/9
Let the cooked meat cool. Let cool and tear thinly in the direction of the grain.
STEP 6/9
Filter the water that has been boiled in soy sauce through a filter.
STEP 7/9
Add the sauce and meat to the sieve and cook.
STEP 8/9
Add 1T of soy sauce and 1/2T of sugar to control the liver.
STEP 9/9
If you boil it down to high heat, it's done.
- It has to be cooked thoroughly to rip it well in the direction of the grain, making it a Bonjuk-style Jangjorim. - It's delicious even if you mix it with rice after adding more water and seasoning. - It's delicious even with chili peppers.
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