Description
A side dish of beef, honey, and soy sauce that’s cooked down with garlic and shishito peppers until rich and tender
Ingredients
Scale
- 1 lb (about 450 grams) eye of round beef, cut into two-inch chunks
- 2 1/2 cups (20 ounces) water plus more
- 1/4 to 1/2 cup (2 to 4 ounces) soy sauce
- 1 tablespoon honey
- 12 whole garlic cloves, peeled
- 1 fistful kkwarigochu peppers*
- 1 fistful cubed daikon radish
Instructions
- Soak beef in cold water for 30 minutes to an hour.
- Drain and rinse beef, then put into a sturdy pot with 2 1/2 cups water.
- Boil uncovered at medium heat for 50 minutes. Add more water when you need it.
- Check the tenderness of the beef. You should be able to pierce the thickest piece easily with a fork. If not, keep boiling and covering with water until you can. It could take over an hour.
- Strain the beef and save the stock.
- Add cooked beef, strained stock and enough water to make 2 total cups of liquid back to the pot.
- Add 1/4 cup soy sauce, honey, garlic cloves, shishito peppers, and radish to the pot.
- Boil for another 10-15 minutes. Taste. It should be salty, but not overly so. Add more soy sauce if needed and continue boiling for 5-10 minutes.
- Take beef from the pot, let cool, and shred with hands or forks. Then add back to the pot.
- Serve tepid or cold.
Notes
*Kkwarigochu peppers are also known by their Japanese name of shishito, and can be found in Asian marts. Thin and wrinkly, they add a lovely smokey depth. I would omit them–plenty of jangjorim recipes do–before substituting a different pepper.
- Category: Side Dish
- Cuisine: Korean