Jangjorim (Soy Sauce Braised Beef)
Servings: 8 servings
Ingredients
- 1 ½ lbs (700 g) beef brisket or eye of round steak
- 6 cups (1.4 L) water
- 7 ounce (200 g) Korean radish
- 2 white part of scallion
- 7 garlic cloves
- ½ medium onion
- ½ tsp black peppercorns whole black pepper
- 4 hard boiled eggs
- 8 spicy peppers shishito or serrano peppers work well here
Sauce
- 5 ½ Tbsp soy sauce
- 2 ½ Tbsp soup soy sauce 국간장
Instructions
- Soak the beef in cold water for 2+ hours to drain out the redness (blood). Change the water 2 or 3 times.
- Parboil. Bring a pot of water to a boil, add in the beef pieces and simmer for about 5 minutes. Drain the water and clean the pot.
- In a pot, add in 6 cups of water. Place in the radish, white part of scallion, garlic cloves, onion and black peppercorn. Bring the pot to a boil. Add the beef pieces back into the pot. Continue to simmer on medium-low heat for 30 minutes.
- Turn off the heat and drain the stock broth (must save!). Discard all of the vegetable ingredients except the radish! Add 2 ½ cups (600 mof the beef broth back into the pot. Add in the soy sauce and soup sauce. Continue to add the beef and radish back in. On high heat, bring the pot to a boil and reduce the heat to a simmer on medium-low. Continue to simmer for 15 minutes with the pot covered.
- Add the hard boiled eggs and spicy peppers. Turn the eggs over a few times so the egg gets fully simmered in the sauce. Simmer for about 15 minutes, or until tender.
- Serve. Tear the meat into strips. Place on to a bowl, pour some sauce over the meat. Plate some peppers and an egg. Enjoy!
Notes
Store and Serve: Store in a airtight container for a few days in the fridge. You can enjoy cold, with a bit chewy texture from the meat or leave out in room temperature for about 30 minutes before serving. It can also be microwaved for about 15-30 seconds. DrJuh prefers it room temperature and no microwave.
Simply Recipes - Cooking Hard Boiled Eggs are a great way to cook the eggs!