With the help of this recipe one can even tenderise the meat of the most fiery bull. Painting from Beomeosa near Busan (Temple of the Nirwana Fish).
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.
1.5 kg beef brisket (without bones, with bones about 2 kg)
1 bulb garlic, pressed
2 onions, finely chopped
10 cm ginger, cleaned and finely chopped (ca. 120 g)
4 to 6 hot chilis, sliced lengthwise
3 to 6 teaspoons chili flakes (if available Corean Gochugaru)
1.5 dl clear soy sauce
½ dl Corean Shoyu or rice wine
3 tablespoons sugar
3 tablespoons sesame seeds
1 cup spring onions, chopped
Some drops sesame oil
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:
First Publication: 1-12-2009
Modifications: 25-1-2011, 18-6-2011, 14-11-2011, 13-12-2011