Canning Korean Beef: A Flavorful Preservation Method

Stocking my pantry with these beauties

We already know that canning is a fantastic way to preserve food for long periods while retaining its flavor and nutritional value. One of the most delicious and versatile options for canning is Korean beef. This blog post will guide you through the process, providing tips and the recipe to ensure your canned goods are both safe and delicious.

Why Canning Korean Beef?

• Convenience: Having a can on hand means you can whip up a meal in minutes.

• Flavor Preservation: Canning locks in the flavors, allowing you to enjoy the dish as if it were freshly made.

• Cost-Effective: Canning allows you to buy in bulk and save money while reducing food waste.

Ingredients:

• 4 pounds (1,8kg) of beef (chuck or brisket), cut into bite-sized pieces

• 3/4 cup of Beef stock

• 1/2 cup soy sauce

• 1/3 cup brown sugar

• 5-6 cloves garlic, minced

• 1 tablespoon cup sesame oil

• 2 tablespoon rice vinegar

• 1 tablespoon ginger, minced

• 2 tablespoon Siracha (or any hot sauce)

• 1 teaspoon onion powder

• 1,5 teaspoon black pepper

• 1 tablespoon of salt

  
  

Equipment Needed

Before you start canning, ensure you have the following equipment:

• A pressure canner

• 6 canning jars (pint size)

• Canning lids and rings

• A ladle and funnel

• A jar lifter

• A clean cloth or paper towel

  
  

Step-by-Step Guide to Canning Korean Beef

Prepare the Beef: In a large bowl, combine all the ingredients. Mix well and let it marinate for at least 30 minutes.

All ingredients mixed and marinated

1. Fill the Jars: Using a ladle and funnel, pack the cooked beef into the jars, leaving about 1-inch headspace at the top.

2. Add Liquid: Pour the remaining marinade over the beef, ensuring the beef is covered and maintaining the 1 inch headspace.

3. Seal the Jars: Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on and screw on the rings until they are fingertip-tight.

4. Process the Jars: Place the jars in the pressure canner and process according to the manufacturer's instructions, meat should be processed at 10-15 pounds of pressure for 75 min (90 minutes if you want to can in quarts size jars)

5. Cool and Store: Once processing is complete, turn off the heat and let the canner cool down naturally. Afterward, carefully remove the jars and let them cool on a clean towel or rack. Once completely cool, check the seals and store the jars in a cool, dark place.

   
   

Canned Korean beef can be used in various dishes. Simply open a jar, heat the contents, and serve it over rice, in a stir-fry, or even in tacos for a fusion twist. The possibilities are endless!

Canning Korean beef is a rewarding process that allows you to enjoy this delicious dish anytime. With the right ingredients and equipment, you can preserve the rich flavors of Korean cuisine for months or years to come. So gather your supplies, and start canning today!