If you think beef couldn’t be turned into a side dish, think again. Making a beef side dish sounds so extra, but in Korean cuisine parlance this translates to jangjorim or beef braised in soy sauce. The jangjorim is popular in lunch boxes, or stuff you bring for picnics as this is precisely meant to be eaten as a side, hence at a controlled amount.
With jangjorim, the beef is boiled in a broth made with onion, scallions, Korean radish, garlic, ginger and peppers. When the flavor of the broth has seeped into the beef, the beef is now braised in the broth mixed with soy sauce, sugar, mirim, chili peppers and kelp. Kelp is one of the basic ingredients for many kinds of Asian soup stock, so it adds a deeper taste to the salty-sweet broth.
*photo source: https://blog.naver.com/parkyang1021/220707146240