SOY BRAISED BEEF (JANGJORIM) 장조림

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11th September 2020

Did you overdose yourself watching Kdramas while on quarantine and crave for the dishes they feature but you’ve got nowhere to buy Korean food? We do! Now is the perfect time to do it on your own. Don’t be intimated with Korean cooking. Yes, they do use a bounty of ingredients but it’s what makes it unique just like other cuisines. Substitution is quite difficult as you won’t get the traditional flavor. But it would suffice your Korean food craving! Worst case scenario, just open a packet of Ramyon! 🙂

Koreans love their side dishes. We love going to Korean restaurants as our tables are nearly filled with all these yummy side dishes. We don’t even know where to start! Soy braised beef or Jangjorim may look like a main dish but it is a side dish. However you want it, it will surely fill your stomach with love.

This dish reminds me of our traditional Filipino dish “Adobo”, which is a method of cooking meat or veggies using soy sauce and vinegar. Jangkorim is more on the salty side and does not use vinegar. Jangjorim is a Korean side dish consisting mainly of boiled or braised beef and soy sauce. Pork, quail eggs, beef and mushrooms are sometimes used. For this recipe, we only used beef and eggs. Prepare your hot steamed rice as it goes well with this side dish.Let’s start cooking!

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SOY BRAISED BEEF (JANGJORIM) 장조림

INGREDIENTS:

2 pounds beef
1 1/2 cup soy sauce
1 cup garlic cloves
Few strips of dried kelp
6 pcs. cayenne/jalapeno chillies (originally shishito peppers)
2 tbsp. honey
6 eggs

INSTRUCTIONS:

Boil the water. In a medium sized pot, boil 6 cups of water and add beef chunks. Boil for at least an hour until the beef is soft and tender.
Sieve the beef stock to get a clear broth. Set aside the beef chunks.
Add 4 cups of sieved broth into another pot and add all other ingredients.
Prepare the eggs. Wash your eggs thoroughly and rest on top of the mixture.
Bring to boil for 5 minutes over medium high heat.
Open the lid and turn the eggs over so it will cook evenly.
Cook for another 10 minutes. Take the eggs out and rinse them in cold water.
Crack the shells. Crack the egg shells gently by tapping them on a cutting board. Then, put the eggs back into the pot. Tip: The sauce will enter through the cracks and create a distinct pattern into the eggs.
Cook for another 15 minutes and remove pot from the heat.
Take the eggs out and peel the shells off. Do this carefully. You will see the spider like pattern.
Cool the mixture down and ready to assemble.
Shred the beef into thin strips using a fork or your hands.
Sieve the sauce mixture into a strainer and set aside.
Arrange the other ingredients on top of the beef and pour the sauce last.
Cool it down and keep in an airtight container in the fridge.
Ready to serve! Serve with other mains and a hot cup of rice.
Enjoy!