# Korean Braised Beef Banchan

> Jangjorim 장조림

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/korean-braised-beef-banchan/

- Cuisine: Korean
- Course: Side Dish
- Time: prep 15 min, cook 30 min, total 45 min
- Serves: 4

## Ingredients

- 1 lb beef
- 1 small onion(s) (quartered)
- 1/4 lb korean radish (quartered)
- 5 cloves garlic
- 2 peppers, korean or jalapeno (quartered)
- 1/2 cup soy sauce
- 1/4 cup rice syrup (or sugar)
- 1/4 cup mirin

## Instructions

1. You can use any cut of beef but I prefer flank, round, or brisket for this dish.
2. Cut the beef into 2x3 inch blocks with the grain following the long side.
3. Place beef, onion, radish, and garlic into a pressure cooker/instant pot and cook under manual high pressure for 10 minutes. Let pressure release naturally.
4. Drain through a fine-meshed sieve lined with cheesecloth and reserve broth.
5. After rinsing out the instant pot, place 2 cups broth back into the pot.
6. Add the cooked meat, peppers, soy sauce, sugar/syrup, and mirin to the instant pot.
7. Cook under manual high pressure for 10 minutes and let pressure release naturally.
8. Slice meat against the grain and serve with peppers.
9. Serve as banchan!

## Nutrition per serving

- Calories: 357
- Carbohydrates: 27 g
- Protein: 26 g
- Fat: 15 g
- Saturated fat: 6 g
- Fiber: 1 g
- Sugar: 19 g
- Sodium: 1918 mg