Jangjorim (Soy Braised Beef with Eggs)
Korean soy-braised beef with quail eggs and shishito peppers in a savory-sweet jangjorim sauce. A classic banchan that tastes great over rice.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 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
- 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)
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Once the beef has cooled for 5-10 minutes, either shred it into bite-sized pieces or slice into thin strips.
- 5
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.
- 6
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.
- 7
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.