Chewy Egg and Beef Jangjorim
Chewy Egg and Beef Jangjorim
Tender and Flavorful Hanwoo Jangjorim Made with Roasted Eggs:D
I made this special Jangjorim with roasted eggs that a friend gave me for Easter! 😀 The chewy texture of the eggs and the savory beef make it a perfect side dish.
Main Ingredients- Hanwoo beef (for soup or jangjorim) 250g
- Roasted eggs 10
- Apple 1/4
- Whole garlic cloves 2 handfuls (approx. 10-15 cloves)
- Green onions 2 handfuls (approx. 1/2 stalk)
- Dried shiitake mushrooms 1 handful (approx. 3-5 mushrooms)
Jangjorim Seasoning- Soy sauce 2 ladles (approx. 1/2 cup)
- Sugar 4 tablespoons (approx. 40g)
- Black pepper 1/2 tablespoon
- Fish sauce (like Kkanari or anchovy) 1 tablespoon
- Soy sauce 2 ladles (approx. 1/2 cup)
- Sugar 4 tablespoons (approx. 40g)
- Black pepper 1/2 tablespoon
- Fish sauce (like Kkanari or anchovy) 1 tablespoon
Cooking Instructions
Step 1
First, soak the Hanwoo beef in cold water for at least 2 hours to remove any blood. Change the water once or twice during this process for a cleaner taste.
Step 2
Place the beef in a pot and add enough cold water to cover it. Bring to a boil over high heat.
Step 3
Once the beef is partially cooked and the surface turns white, skim off any impurities (scum) that rise to the surface. Then, add the soy sauce, sugar, pepper, fish sauce, and dried shiitake mushrooms, and let it simmer further.
Step 4
Add the whole garlic cloves and continue to simmer. The garlic will infuse the broth with its flavor, making it even more delicious.
Step 5
Add the quartered apple to the pot for added flavor and aroma. Apples contribute umami and help tenderize the meat.
Step 6
While the ingredients are simmering, peel the roasted eggs.
Step 7
The roasted eggs should peel easily, making this step straightforward.
Step 8
As the liquid starts to reduce, remove the beef from the pot and cut it into bite-sized pieces (about 2-3 cm) using scissors. This ensures the seasoning penetrates evenly and enhances the flavor.
Step 9
Return the cut beef to the pot. Pour in one cup of hot water (about 200ml) and add the chopped green onions.
Step 10
Remove the apple pieces that were added earlier. Add the peeled roasted eggs to the pot.
Step 11
Reduce the heat to medium-low and let the jangjorim simmer for about 20 minutes, or until the sauce has thickened and coats the ingredients nicely. Stir occasionally to prevent sticking.
Step 12
Transfer the deliciously simmered Egg and Beef Jangjorim to a serving dish. It’s absolutely delicious served over warm rice!
