Jangjorim (Soy Braised Beef with Eggs)
User Reviews
5.0
6 reviews
Excellent
Jangjorim (Soy Braised Beef with Eggs)
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Jangjorim is a Korean side dish of soy-braised beef, often with eggs and shishito peppers. The beef is tender from braising and complements any Korean meal nicely.
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Ingredients
- 1 1/4 lb (560 g) beef eye round, brisket or flank steak cut into 3-inch chunks
- 5 oz (150 g) quail eggs or 6 regular eggs hard boiled and peeled
- 3 oz (85 g) shishito peppers optional
For broth
- 1 medium onion cut in half
- 7 cloves garlic
- 3 slices ginger
- 2 bay leaves
- 1 tsp black peppercorns
- 5-6 cups (1 liter) water
For sauce
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) sweet rice wine (mirim)
- 2-3 tbsp sugar
- 1 piece dried sea kelp (dashima) optional
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Instructions
- In a large pot, combine the small blocks of beef with onion, garlic cloves, ginger slices, bay leaves, and black peppercorns. Add 5-6 cups of cold water, ensuring the ingredients are fully submerged. Bring to a gentle boil.
- As it boils, skim off any foam or scum that rises to the surface. Lower the heat to medium and let it simmer for 30 minutes without a lid partially covered. This helps to gamey odor from the meat to escape.
- Remove the meat from the pot and set it aside to cool. Strain the braising liquid over a large bowl or another pot, reserving about 3 cups. Discard the aromatic veggies. Save the remaining broth for Korean soups and other dishes.
- Once the beef has cooled for 5-10 minutes, either shred it into bite-sized pieces or slice into thin strips.
- In a clean pot, combine the reserved broth, soy sauce, sweet rice wine, sugar, and, if using, a piece of dried sea kelp (dashima or kombu). Mix well. Add the shredded beef and quail eggs. Bring the mixture to a boil over medium heat for 15 minutes, uncovered. Ensure you remove the sea kelp after boiling for 5 minutes.
- Incorporate the shishito peppers and let them cook for an additional 5-10 minutes, or until they've softened. Stir the mixture thoroughly and then allow it to cool to room temperature.
- To store: Transfer the beef, eggs, and peppers into a clean glass container. Pour the sauce over, ensuring all ingredients are fully submerged. Always store it in the refrigerator.
Notes
- After chilling, you might notice some hardened fat floating on the surface of the sauce. While it doesn’t affect the flavor, it can be unappealing. Simply reheat the dish briefly in the microwave before serving to melt the fat back into the sauce.
Nutrition Information
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Calories
116kcal
(6%)
Carbohydrates
7g
(2%)
Protein
13g
(26%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Cholesterol
129mg
(43%)
Sodium
650mg
(27%)
Potassium
225mg
(6%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
68IU
(1%)
Vitamin C
2mg
(2%)
Calcium
26mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 13g | 26% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 129mg | 43% |
| Sodium | 650mg | 27% |
| Potassium | 225mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 68IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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