Ingredients

• Beef for Jangjorim: 520g
• Water: 750ml
• Soju: 1 cup (Soju cup measurement)
• Half an onion
• Green onion: 10cm piece
• Whole garlic: 10 cloves
• Ginger (the size of a garlic clove): 3 pieces
• Kelp (Dried seaweed): 2 sheets
• Apple or pear: 1/4 piece

Sauce Ingredients

• Broth from boiled beef: 500ml
• Soy sauce: 150ml
• Soju: 3 tablespoons (T)
• Sugar: 6 tablespoons (T)
• Corn syrup: 5 tablespoons (T)
• Ground black pepper: 3 shakes

Instructions

• Cut the beef into appropriate sizes and soak in water for over 2 hours to remove blood.
• In a pot, add 750ml of water (enough to cover the beef), 10 cloves of garlic, 3 pieces of ginger, 2 sheets of kelp, 10cm piece of green onion, half an onion, 1 cup of soju, and a quarter piece of apple or pear. Bring to a boil on high heat. (Fruits can be optional but add a sweet umami flavor.)
• Once boiling, remove the kelp and skim off any impurities from the beef.
• Cover and boil on high heat for 5 minutes, then reduce to medium-low heat and cook for a total of 40 minutes.
• After 40 minutes, remove the beef and shred it before it cools down completely.

• Strain the broth and prepare 500ml of it. Add the shredded beef to the broth along with 150ml of soy sauce, 3 tablespoons of soju, 6 tablespoons of sugar, 5 tablespoons of corn syrup, and 3 shakes of black pepper.

• Boil for 5 minutes on high heat without the lid, then reduce to medium-low heat and cook for another 10 minutes.

This recipe creates a delicious Beef Jangjorim, similar to the one served at Bonjuk. The taste may vary slightly depending on personal preferences, but following these steps should yield a dish close to Bonjuk’s Jangjorim.