Saturday, November 15, 2008

Slow Cooker Soy Sauce Beef

I have posted before about how the only way I can get Korean Soy Sauce Beef (장조림, "jahng-jo-rim") to turn out right is to make it in the slow cooker. But I never actually gave the recipe. So here it is, for anyone who wants to try it.

Stew beef (brisket, chuck roast, bottom roast, etc)
Soy sauce (Kikkoman is the most authentic brand available at most American grocery stores, according to my in-laws)
Brown sugar
Garlic cloves

1. Skewer beef in several places to allow the sauce to penetrate better. Place beef in the slow cooker.

2. Add equal parts soy sauce and water until the liquid covers or nearly covers the beef.
note #1: keep track of how much liquid you add.
note #2: you might want to add slightly more water than soy sauce, as this came out slightly salty.

3. For every cup of liquid you needed, add 1/4 cup brown sugar and 2 garlic cloves to the mixture.

4. Cook on low for 8 to 10 hours, or on high for 4 to 5 hours. Shred and enjoy with rice and other side dishes.

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