
Beef braised in soy sauce is a popular appetizer in Korea. Like oxtail soup, it is made with a relatively inexpensive cut of meat which is unfamiliar to me. Like oxtail, beef shank is rich in fat and collagen thus making both good candidates for long slow gentle cooking which produce delicious broths.
To be honest, I had not planned to make this dish! There is a lot on my mind these days so sometimes I don’t pay close attention to what I’m doing. Recently we spent some hours at the old house cleaning and sorting and tossing out junk. On the way home we stopped for prepared food at The Produce Station.
J. wanted beef, and a bowl of hot soup. They had some nice beef and horseradish sandwiches. They always have an interesting selection of soups, and when I saw chicken and wild rice soup, I saw a winner. I was briefly distracted by a small ‘discussion’ behind me—call me an eavesdropper! At home, the soup was actually spinach and wild mushroom. Very good, but not wild rice! For lunch at work, I popped into the Produce Station for some of the soup I craved. This time I came up with jalapeño chile and yellow beans. So far from what I wanted to eat…
So at least oxtails and beef shank look almost similar in that they are both round, with a bone in the center…
This is tasty recipe, but be careful: again I wasn’t paying attention and allowed the shank to boil vigorously for several minutes and the meat became very tough! Looking beyond my Korean cookbook, I’ll note also that most recipes make this dish much spicier. More garlic, more shoyu, more ginger. Some recipes even add honey. Alternate cuts of meat include brisket and flank (skirt) steak. Oh, and I didn’t trust myself to return to the store for the key ingredient: shishito, the small green peppers. Mustard greens are also a bit spicy…
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Great recipe, however, the romanization of 장조림 isn’t CHANG jorim, but JANG jorim. ㅊ makes a “ch” sound whereas ㅈ makes the “J” sound. Just letting you know :)