Tender Beef and Soft Egg Soy-Braised Side Dish
Tender Beef and Soft Egg Soy-Braised Side Dish
A Rice-Stealing Side Dish: Beef and Egg Soy-Braised Delight
This beef and egg soy-braised dish is such a fantastic ‘rice thief’ that you won’t need any other side dishes! We’ll make a delicious soy-braised beef and egg dish by thinly slicing the beef to shorten the cooking time.
Main Ingredients- 1kg Beef (for Jangjorim – Eye of Round/Sil-Round), thinly sliced
- 13 Eggs (or as desired), hard-boiled
- 20 cloves Garlic, whole
- 4 stalks White parts of Scallion
Braising Liquid Ingredients- 1 liter Water (approx. 5 cups)
- 5 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 2 Tbsp Corn Syrup (or Oligosaccharide)
- 4 slices Ginger, thinly sliced
For Boiling Eggs- 1 Tbsp Salt
- 1 Tbsp Vinegar
- 1 liter Water (approx. 5 cups)
- 5 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 2 Tbsp Corn Syrup (or Oligosaccharide)
- 4 slices Ginger, thinly sliced
For Boiling Eggs- 1 Tbsp Salt
- 1 Tbsp Vinegar
Cooking Instructions
Step 1
Thinly slice 1kg of beef (eye of round or sil-round, suitable for jangjorim) into pieces about 1cm thick and 0.5cm wide. Soak the sliced beef in cold water for about 10 minutes, then drain and pat dry. Let it sit in a colander for at least 1 hour to remove excess blood. Thoroughly draining the blood is key to a clean-tasting jangjorim without any gamey odor.
Step 2
Peel about 20 cloves of garlic. Wash the white parts of 4 scallion stalks and cut them into large pieces, about 4-5cm long.
Step 3
Blanch the drained beef in boiling water for approximately 2 minutes. This step helps remove surface impurities and contributes to a cleaner flavor profile.
Step 4
Immediately rinse the blanched beef under cold running water to cool it down and wash away any remaining impurities.
Step 5
In a pot, bring 1 liter (about 5 cups) of water to a boil along with 4 slices of ginger (about the size of a garlic clove). Once the water is boiling, add the beef. When it re-boils, reduce the heat to medium, cover the pot, and simmer for about 20 to 30 minutes, or until the beef is tender. Tender beef is the foundation for delicious jangjorim.
Step 6
While the beef is simmering, prepare to boil the eggs. Remove eggs from the refrigerator about 30 minutes before boiling to bring them to room temperature; this helps prevent cracking. Fill a pot with plenty of water, add 1 tablespoon of salt and 1 tablespoon of vinegar. Once the water boils, carefully add the eggs and boil for about 12 minutes for hard-boiled eggs. (Don’t worry if they are slightly soft, as they will fully cook while braising in the soy sauce mixture.) After boiling, immediately transfer the eggs to an ice bath to cool them down completely, then carefully peel them.
Step 7
Gently add the peeled hard-boiled eggs to the pot with the simmering beef. Be careful not to damage the eggs.
Step 8
Add the whole garlic cloves and the cut scallions to the pot. Cover and simmer for about 10 minutes to allow the flavors to meld into the ingredients.
Step 9
After 10 minutes, remove the lid. Add 5 tablespoons of soy sauce, 1 tablespoon of sugar, and 2 tablespoons of corn syrup. Continue to simmer uncovered, basting the eggs and garlic with the soy sauce mixture as it reduces. Stirring the ingredients occasionally will help them absorb the flavor evenly.
Step 10
When the sauce has reduced to a glossy, coating consistency, as shown in the picture, turn off the heat. Taste and adjust seasoning if needed; be careful not to over-reduce, as it can become too salty. The goal is a rich, savory glaze.
Step 11
Carefully remove the beef, eggs, garlic, and scallions from the pot. Strain the remaining braising liquid through a fine-mesh sieve to get a clear, flavorful soy sauce broth. This step ensures a refined presentation for your jangjorim.
Step 12
Cut the beef into bite-sized pieces (halving them again if desired). You can also slice the eggs in half or serve them whole, according to your preference. Arrange the beef and eggs attractively on a serving plate. You’ve now created a delicious beef and egg soy-braised side dish that’s guaranteed to make you want more rice!
