Homemade 장조림 – Still marinating. Follow-up to come

Homemade 장조림 - Still marinating. Follow-up to come

Yesterday my family made a large batch of 장조림 using “locally” sourced ingredients. recipe is similar to Maangchi’s version. I am posting this here for documentation purposes and to share with the group:

  • 3 pound beef flank steak (or beef brisket, beef eye round, shank meat, or any beef with a grain), cut along the grain into 2½ x 1½ x ¼ inch pieces – cut after curing
  • water
  • 1.5 cup soy sauce
  • ~20 garlic cloves
  • 2 medium/large onions
  • 3 green chili peppers, 청양고추 definitely enhances the flavor.
  • Boil on Medium/low heat for ~1.5 hours. ( longer boil time on lower heat results in more delicate flavors being released from ingredients.) the smell is pure aroma therapy!

At this point the 장조림 is still in the first stage of marinating, so we haven’t cut up the beef or chilies just yet. This needs about 24-48 hours to cool and absorb the broth.

So far a taste test confirmed that it turned out well.

submitted by /u/BCURANIUM
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