Korean Braised Beef Banchan
Jangjorim 장조림
Servings: 4
Calories: 220kcal
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
- You can use any cut of beef but I prefer flank, round, or brisket for this dish.
- Cut the beef into 2x3 inch blocks with the grain following the long side.
- 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.
- Drain through a fine-meshed sieve lined with cheesecloth and reserve broth.
- After rinsing out the instant pot, place 2 cups broth back into the pot.
- Add the cooked meat, peppers, soy sauce, sugar/syrup, and mirin to the instant pot.
- Cook under manual high pressure for 10 minutes and let pressure release naturally.
- Slice meat against the grain and serve with peppers.
- Serve as banchan!
Nutrition
Calories: 220kcal
