Tender Beef Jangjorim with Chewy Braised Eggs
Soy-Braised Beef and Eggs: A Delicious Korean Recipe
This beef jangjorim is not too salty, making it delicious to eat like a soup or as a side dish with rice. The combination of tender beef and perfectly chewy braised eggs is exceptional, and it’s a hearty dish that everyone from young to old will enjoy.
Jangjorim Ingredients
- 200g Beef tenderloin
- 8 Hard-boiled eggs
- 4 Shiitake mushrooms
- 3 Korean chili peppers (cheongyang pepper)
- 3 Tbsp Mirin (or soju)
- 1 handful Whole garlic cloves (approx. 10-15 cloves)
- 1 cup Soy sauce (200ml)
- 1/2 cup Oligodang (or corn syrup) (100ml)
Cooking Instructions
Step 1
First, prepare 8 hard-boiled eggs for the jangjorim. Select 4 medium-sized shiitake mushrooms and clean them.
Step 2
For the 200g of beef tenderloin, you can gently pat it dry with paper towels to remove any blood. If frozen, place it in boiling water for about 7 minutes to parboil, removing impurities and firming up the texture.
Step 3
Remove the parboiled beef and set aside. In a pot, add 5 cups (1000ml) of fresh water, 1 cup of soy sauce, 3 tablespoons of mirin or soju, and the pre-boiled eggs. Bring to a boil over high heat for about 10 minutes to allow the ingredients to absorb the base flavor.
Step 4
Prepare the 3 Korean chili peppers by slitting them in half, leaving the tips intact. Add the cleaned shiitake mushrooms and the handful of whole garlic cloves to the pot. Reduce the heat to medium-low and simmer for another 10 minutes. Taste the broth and if the seasoning is lacking, simmer a little longer to reach your desired consistency. Add 1/2 cup of oligodang for shine and sweetness.
