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Korean Beef Stew

Sogogi Jang Jorim (장조림) is a Korean culinary classic that is served both as a main course and as a side dish. The name says it all: Sogogi means «beef», Jang means «soy sauce» and Jorim signifies a braised food. Often, Sogogi Jang Jorim is prepared with quail eggs that are boiled separately, shelled and then briefly braised in the sauce. It's a practical dish for both guests and for kitchen staff because it tastes better when it is warmed up than when it is freshly prepared. As Hektor Maille dined at the restaurant «Hangari» on his trip through Korea, he was served Sogogi Jang Jorim as a main course, along with various Banchan, or snack side dishes.

1. Cut beef brisket into pieces of 8 x 8 cm (about 12 pieces), taking care to remove fat that seems too much.
2. Boil meat and bones in a pan of water for about 10 minutes. Remove meat from the pan and wash out the foam under running water. Throw out the boiled water.
   This phase helps remove the coagulated protein that comes out of the meat at the start of the cooking. This protein makes the soup cloudy – whether it changes the flavour of the soup, as some insist, is debatable. This step can be given a miss, if you wish – considering the fact the soup, in this recipe, does not remain clear during the cooking process.
3. Put meat and bones into a fresh pan with 1.5 litre water. Add garlic, onions, ginger, chilies, chili powder. Cook without lid till it comes to a boil, then reduce heat and cook for 2 or 3 hours with the pan half-closed with its lid – till the meat is really tender. Add salt to taste at the end of the cooking time.
4. Roast sesame seeds in a small frying pan on low heat until they begin to change colour and give out an aroma.
5. The stew is best served directly into the soup bowls. One puts two or three pieces of meat into the bowl, drizzles some broad over them and then adds some drops of sesame oil. At the end, one sprinkles some sesame seeds and spring onions over the meat.

Depending on how thick you like the soup, you can cook it for a longer or shorter spell. The amount of liquid can be controlled with the help of the lid. - The meat pieces look most beautiful when they are whole. One can allow the brew to cool and shred the meat a little – in order to allow them to warm again in the stew. Shredded Sogogi Jang Jorim is sometimes also served cold as a snack side dish (Banchan). - Those who cook with fatty meat can allow the dish to cool down and then cut off the fat, which forms a layer on the surface.

More about the travel adventure of Secret Agent Hektor Maille:

• Episode 6: Through Korea on the Cabbage Route
• Startpage of «Mission Kaki» (with overview map)
• More Recipes of the Secret Agent

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