1
To boil the eggs, place them in cold water with 1/2 tsp of salt and 1/2 tsp of vinegar and bring to a boil.
⏱️ 14m 0s
Beef and Egg Jangjorim
This is a beef and egg jangjorim recipe made using the secret method of culinary researcher Lee Bo-eun.
KoreanSide Dish
⏱️ 64 min total📝 10 steps
What You'll Need
Beef (shank or rump)300g
Shishito peppers15
Cheongyang chili peppers3
Red chili pepper1
Eggs8
Garlic20 cloves
Green onion (white part)2 pieces (20cm)
Dried shiitake mushrooms4
Salt1/2 tsp
Vinegar1/2 tsp
Jin-ganjang (dark soy sauce)1 cup
Guk-ganjang (soup soy sauce)1/2 cup
Cooking wine1/2 cup
Maesil-cheong (green plum syrup)1/2 cup
Sugar3 tbsp
Instructions
2
Wash the dried shiitake mushrooms thoroughly, then soak them in cold water for about 30 minutes to prepare the mushroom-infused water along with the blood-drained beef.
⏱️ 30m 0s3
Pour 6 cups of the mushroom-infused water into a pot and bring to a boil over high heat.
4
Add the prepared beef (shank or rump) and boil for 10 minutes.
⏱️ 10m 0s5
Skim off any foam that forms while the beef is boiling.
6
Cut the shishito peppers, green onion, Cheongyang chili peppers, and red chili pepper into appropriate sizes.
7
Add 1 cup of Jin-ganjang, 1/2 cup of Guk-ganjang, 1/2 cup of cooking wine, 1/2 cup of Maesil-cheong, and 3 tbsp of sugar to the boiling pot to make the seasoning sauce.
8
Add the shiitake mushrooms, garlic, and green onion, and let the seasoning sauce come to a boil.
9
Add the boiled eggs and the prepared peppers, and boil for about 10 more minutes.
⏱️ 10m 0s10
Once all ingredients are evenly cooked and seasoned, turn off the heat to finish.