Frozen Meal Prep: Soy-Braised Beef Jangjorim (장조림) and Boiled Beef Slices
This is a frozen meal prep recipe for soy-braised beef jangjorim (장조림) and boiled beef slices, designed for quick and easy preparation in a busy daily life.
This recipe describes how to make Jangjorim (braised beef in soy sauce) by simmering blood-drained beef with aromatics, then reducing it in a seasoned soy sauce. It also includes instructions for portioning and freezing for later consumption.
📝 Editor's Notes
This Beef Suyuk (수육) Meal Prep is a practical recipe for preparing tender boiled beef and clear broth in advance, then portioning and freezing it.
It's characterized by its clean yet deeply savory flavor, with chives and Cheongyang chili peppers (청양고추) adding freshness and a touch of spice.
Although the cooking process is lengthy, making it once allows for convenient, hearty, and warm meals even during busy days, leading to high satisfaction.
It's also an excellent restorative dish for the whole family, especially appealing as the weather turns colder.
🛒 Ingredient Tips
For suyuk (수육), prepare beef shank or brisket.
It's best to choose meat with moderate marbling; too lean might be dry, too fatty might be greasy.
Fresh meat should have a vibrant red color and be firm to the touch.
For chives, select those with vibrant, glossy leaves and undried tips.
For Cheongyang chili peppers (청양고추), look for firm, bright-colored ones that aren't too soft.
Don't forget that fresh ingredients are the foundation of delicious cooking.
🔄 Substitution Guide
Instead of beef shank or brisket, you can use other cuts such as beef short plate (차돌양지) or eye of round (아롱사태).
Beef short plate offers a softer, richer flavor, while eye of round provides a chewier texture.
However, the cooking time and intensity of the meat flavor may vary slightly.
If you don't have chives or dislike them, you can substitute with thinly sliced scallions (쪽파) or the white part of large green onions (대파), though the unique aroma of chives may be less prominent.
If you dislike spicy food, you can replace Cheongyang chili peppers (청양고추) with regular green chilies or red chilies, or omit them entirely.
Please remember that changes in ingredients may result in slight variations in taste and texture.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial point in this recipe is the process of tenderizing the beef.
First, thoroughly drain the blood from the beef in cold water.
Then, blanch it in boiling water with rice wine (청주) for over 10 minutes to remove impurities, ensuring a clear and clean broth.
Next, simmer it with aromatics for 20 minutes over high heat and then for over 50 minutes over medium heat until the meat becomes wonderfully tender.
Adhering to these simmering times is key to making suyuk (수육) that isn't tough, so please remember that!
Finally, the broth must be cooled sufficiently to skim off solids and fat, which completes a clean meal prep.
👨🍳 Directions
Prepare 700g of beef (top round or brisket), soaked in cold water for about 1 hour to remove blood.
In a pot, add 1.8 liters of water, the blood-drained beef, garlic, whole black peppercorns, large green onion, and Cheongyang chili pepper (땡초). Bring to a boil over high heat.
Once the water boils, skim off any impurities that rise to the surface.
Cover the pot and simmer for 30 minutes over medium heat.
After 30 minutes, add 1.5 cups of soy sauce, 4 tbsp of oligosaccharide (올리고당), 4 tbsp of mirin (미림), and 4 tbsp of sugar. Continue to simmer for another 30 minutes over medium heat.
After 30 minutes, remove the beef from the pot and shred it into small pieces.
Return the shredded beef to the seasoned broth and boil for about 10 minutes over high heat.
Once the Jangjorim is complete, let it cool. Then, divide the beef and broth into individual portion containers and freeze for storage.
💡 Tips
Jangjorim does not require separate thawing. Simply transfer it from the freezer to the refrigerator the night before, and it will naturally thaw, ready to eat.
When portioning, it's convenient to divide it into single-serving amounts.
📦 Storage & Reuse
When portioned into meal prep containers and frozen, it can be enjoyed fresh for about 1 to 2 months.
To eat, briefly immerse the frozen meal prep container in hot water for a few seconds to separate it from the container.
Then, transfer to a pot and reheat over low heat.
While you can also thaw and reheat it in a microwave, simmering it in a pot will allow you to experience a deeper flavor.
Any leftover chives or Cheongyang chili peppers (청양고추) can be finely chopped and used as a garnish for other soup dishes or added to savory pancakes for extra aroma.
🥢 Who This Is For
This Beef Suyuk (수육) Meal Prep is highly recommended for busy office workers, students living alone, or anyone who wants to easily entertain unexpected guests.
Preparing it in advance allows you to enjoy a hearty and healthy meal anytime.
It's even more delicious when served with warm rice and well-fermented napa cabbage kimchi (배추김치) or cubed radish kimchi (깍두기).
Pairing it with mild Korean pancakes (전) or fresh kimchi salad (겉절이) will create a richer and more harmonious Korean dining table.
🔥 Nutrition Info
This Beef Suyuk (수육) uses protein-rich beef shank or brisket, which aids in muscle health.
For approximately one serving (150g meat, including broth), you can expect around 350-450 kcal, with an estimated 30-40g protein, 15-25g fat, and 5-10g carbohydrates.
Beef is particularly rich in iron and B vitamins, effective for boosting energy and preventing anemia.
Chives and Cheongyang chili peppers (청양고추) add vitamins and dietary fiber for nutritional balance, while the clear broth is low in calories and good for hydration.
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