Braised beef in soy sauce
One of Korea's most popular side dishes, these salty, savory, juicy flakes of braised beef don't need much else when served with a bowl of rice. Store in an airtight container and enjoy a little bit every day for a week.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 1 lb beef flank steak (or beef brisket, beef eye round, shank meat, or any beef with a grain), cut along the grain into 21/2 x 11/2 x 1/4 inch pieces
- water
- 1/2 cup soy sauce
- 12 garlic cloves
- 1 medium onion (about 6-7 ounces)
- 2 green chili peppers (serrano peppers, shishito peppers, jalapeño peppers, or mild green chili peppers), cut into 1/2 inch pieces
Instructions
- 1
Put the beef in a heavy pot with 3 to 4 cups of water. Cover and boil for about 8 minutes over medium-high heat until brownish foam comes up to the surface.
- 2
Drain, rinse the beef under cold running water, and drain again. Wash out the pot to remove any brown foam and bits.
- 3
Return the beef to the clean pot. Add 4 cups water, cover, and cook for 50 minutes over medium heat until the beef gets tender.
- 4
Add the soy sauce, ½ cup water, garlic, onion, and green chili pepper. Stir a few times with a wooden spoon.
- 5
Cover and cook for another 20 minutes over medium heat.
- 6
Remove the pot from the heat and let it cool down until you can handle the beef with your hands.
- 7
Take out the beef and tear it into thin strips. Put it into a serving bowl and add some garlic and green chili pepper, along with some of the braising liquid. Refrigerate the leftovers in an airtight container for up to 1 week.