My mother-in-law has always called this hot meat. Does anyone recognize it?
Here is a video we did to learn how to make the dish.
https://youtu.be/wAkJzgT5jKE
by AndyWSea
4 Comments
LanysLirana
It looks similar to jjangjorim but with way less soy sauce.
simplyMi
Yep; definitely jangjorim, but with her unique take on it. There are Koreans who use a lot of soy sauce and some who prefer the bare amount and looks like she’s the latter!
Gockel
so much garlic
i wonder if korean/asian garlic is different to the kind we usually get here in EU? or if our palates are just used to such wildly different amounts.
if i add more than 4 cloves in any dish people will say it’s garlicky and complain that they’re going to reek for days.
ImGoingToSayOneThing
I googled 쇠고기 (beef, sogogi) and 꽈리고추 (the peppers in the photo, kkwari gochu) and omitted 장조림 (jangjorim) from search results. Looks like something called kkwari gochu sogogi Bokkeum (꽈리고추 쇠고기 볶음 )
4 Comments
It looks similar to jjangjorim but with way less soy sauce.
Yep; definitely jangjorim, but with her unique take on it. There are Koreans who use a lot of soy sauce and some who prefer the bare amount and looks like she’s the latter!
so much garlic
i wonder if korean/asian garlic is different to the kind we usually get here in EU? or if our palates are just used to such wildly different amounts.
if i add more than 4 cloves in any dish people will say it’s garlicky and complain that they’re going to reek for days.
I googled 쇠고기 (beef, sogogi) and 꽈리고추 (the peppers in the photo, kkwari gochu) and omitted 장조림 (jangjorim) from search results. Looks like something called kkwari gochu sogogi Bokkeum (꽈리고추 쇠고기 볶음 )