Tender Korean Beef Brisket Jangjorim with Boiled Eggs
How to Make Korean Beef Brisket Jangjorim & Perfect Boiled Eggs
A universally loved Korean dish, Beef Brisket Jangjorim! From the nostalgic butcher shops of the past to today’s trendy meal kits, we’ve crafted a tender and flavorful Jangjorim using fresh Korean beef brisket. The savory soy sauce braising liquid, tender beef, and chewy boiled eggs create a perfect side dish that will have you reaching for more rice. Here’s a recipe for Korean Beef Brisket Jangjorim that’s perfect for kids and adults alike, whether as a side dish or a tasty snack.
Main Ingredients
- 1kg Korean Beef Brisket (Satae)
- 10 whole peppercorns
- 4 cloves whole garlic
- 1/2 stalk green onion
- 1 cup (200ml) soy sauce
- 2 Cheongyang peppers
- 1 red Cheongyang pepper
- 6 eggs
Cooking Instructions
Step 1
Prepare the star of our dish: fresh Korean beef brisket.
Step 2
Soak the brisket in cold water for at least 30 minutes to remove any blood. Properly draining the blood is key to a clean-tasting Jangjorim without any gamey odor.
Step 3
Cut the drained brisket into 3-4 large pieces so they fit comfortably in the pot.
Step 4
Place the brisket pieces in a pot and add enough water to cover them. Add whole peppercorns and whole garlic cloves to help eliminate any unwanted meat odors.
Step 5
For a touch of heat, you can add Cheongyang peppers. If you prefer milder flavors, omit them or adjust the quantity.
Step 6
Adding the white part of the green onion will give the broth a refreshing taste. (Optional: You can also add an onion for extra flavor.)
Step 7
Beef brisket is a tougher cut and requires longer cooking time compared to other meats. Cover the pot and simmer over medium-low heat for about 30-40 minutes, or until the meat is tender. If your pieces are very large, you may need to cook them for longer. While the brisket is simmering, let’s boil the eggs.
Step 8
Boiling Eggs: Bring a pot of water to a boil, adding a little salt. Once the water is boiling, carefully lower the cold eggs (straight from the refrigerator) into the water using a steamer basket or sieve. This helps prevent the eggs from cracking and keeps them stable while cooking.
Step 9
Don’t worry if you notice tiny cracks on the eggs before boiling. They might release a bit of egg white when first submerged, but they will still cook perfectly fine.
Step 10
Boil for 10 minutes for hard-boiled eggs or 8 minutes for soft-boiled eggs. Cooking times may vary slightly depending on egg size and heat intensity.
Step 11
Immediately after boiling, rinse the eggs under cold water and let them soak for a few minutes. This makes peeling incredibly easy. This method is convenient as you don’t need to bring the eggs to room temperature beforehand, and even cracked eggs cook without issue. Peeling is easy with just salt, so I recommend skipping the vinegar.
Step 12
Check the brisket for doneness by piercing it with a chopstick. If clear liquid comes out, it’s cooked. If red liquid (blood) appears, continue simmering.
Step 13
Once the brisket is cooked, discard the green onion and peppers (as they were added for flavor infusion). Now, add the soy sauce and simmer briefly to allow the flavors to meld. You don’t need to reduce it heavily; just enough for the soy sauce to season the meat. I haven’t added sugar. The original broth used to cook the meat is flavorful and not overly salty, so we can utilize it fully.
Step 14
Add the boiled eggs to the pot and simmer for a little longer, allowing the soy sauce mixture to coat and flavor the eggs.
Step 15
Remove the green onion and peppers from the Jangjorim.
Step 16
Just before serving, take out the boiled brisket pieces one by one.
Step 17
Slice the brisket into bite-sized pieces. If sliced too thinly, the texture might be less satisfying. Adjust the thickness to your preference. If your family enjoys a chewier texture, slice them a bit thicker.
Step 18
Serve the finished Korean Beef Brisket Jangjorim and boiled eggs together. Enjoy with a warm bowl of rice!
