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Jangjorim
Soy-braised beef and eggs
Jangjorim (장조림): soy-braised shredded beef with eggs
Jangjorim began as a way to keep beef for days without a fridge, and it is still the protein banchan Korean families in Seoul and beyond keep in a tub for quick meals with rice. Lean beef is simmered until tender, then braised with boiled eggs, garlic cloves and green peppers in a salty-sweet soy broth, and finally pulled into strands. The common mistake is putting the soy in from the start: the beef seizes up and turns hard, so cook it tender in plain water first. Chef's tip: let the eggs sit in the cooled sauce overnight; the whites turn mahogany and the yolks take on the seasoning right to the middle.
- Total time
- 95 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 1 ⅛ lb beef eye of round or brisketin 2 or 3 large pieces
- 1.2 litre water
- ¾ in fresh gingersliced
- 1 spring onionwhole
- 6 eggsor 18 quail eggs
For the braise
- ½ cup soy sauce
- 2 tbsp sugar
- 1 tbsp rice syrup or golden syrup
- 12 garliccloves, peeled
- 10 shishito or other mild green peppers (optional)stems trimmed, pricked
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Method
0/7 doneStep 1: Soak 1 ⅛ lb beef eye of round or brisket in cold water for 20 minutes to draw out blood, then drain.
20 minStep 2: Put the beef, 1.2 litre water, ¾ in fresh ginger and 1 spring onion in a pot, bring to the boil and skim. Simmer covered over a low heat until a chopstick slides into the beef easily.
50 minStep 3: Meanwhile, boil 6 eggs for 9 minutes, cool in cold water and peel.
10 minStep 4: Lift out the beef and strain the broth; you need about 700 ml. Discard the ginger and spring onion.
Step 5: Return the broth and beef to the pot with ½ cup soy sauce, 2 tbsp sugar, 1 tbsp rice syrup or golden syrup, 12 garlic and the eggs. Simmer uncovered over a medium-low heat, turning the eggs now and then, until the sauce has reduced by about a third and the eggs are evenly brown.
25 minStep 6: Add 10 shishito or other mild green peppers, if using, for the last 3 minutes.
3 minStep 7: Lift out the beef, cool slightly and tear into thin strands along the grain. Return to the sauce. Cool, then keep covered in the fridge for up to 5 days; serve cold or warm with rice and a halved egg.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 30 g
- Carbs
- 8 g
- Fat
- 10 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jangjorim take?
- About 95 minutes in total: 15 minutes to prepare and 80 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of spring onion?
- Chives, or a little finely sliced onion.
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