Beef and Egg Soy Braise (Jangjorim)

Name: Beef and Egg Soy Braise (Jangjorim)
Total time: 45 min
Cuisine: Korean
Ingredients: Beef for braising 300g; Radish 170g; Water 1.5L; Ginger 3 slices; Onion 1/2; Green onion 2 stalks; Whole black peppercorns 1 tsp; Soju 100ml; Boiled eggs 9; Whole garlic 1 handful; Chili peppers 7; Dark soy sauce 100ml; Brown sugar 2 tbsp; Starch syrup 2 tbsp; Rice wine 3 tbsp; Beef broth 500ml

A delicious recipe for beef and egg soy braise, simmered deeply with beef and boiled eggs.

KoreanSide Dish

⏱️ 45 min total📝 8 steps

🍳 Start Cooking

What You'll Need

Beef for braising300g

Radish170g

Water1.5L

Ginger3 slices

Onion1/2

Green onion2 stalks

Whole black peppercorns1 tsp

Soju100ml

Boiled eggs9

Whole garlic1 handful

Chili peppers7

Dark soy sauce100ml

Brown sugar2 tbsp

Starch syrup2 tbsp

Rice wine3 tbsp

Beef broth500ml

Instructions

Place the beef in a boiling pot to blanch it once, then remove and rinse.

Add 1.5L of water, sliced radish, 3 slices of ginger, 1/2 onion, and 2 stalks of green onion to a pot.

Add 1 tsp of whole black peppercorns, 100ml of soju, and the rinsed beef, and boil for 45 minutes.

⏱️ 45m 0s

Remove the boiled beef and strain the beef broth.

Once cooled, tear the beef into bite-sized pieces.

In a pot, add 100ml of dark soy sauce, 2 tbsp of brown sugar, 2 tbsp of starch syrup, and 3 tbsp of rice wine, then add the boiled eggs, a handful of whole garlic, and 7 chili peppers to color them first.

Add the torn beef to the pot.

Pour in 500ml of beef broth and simmer until reduced to the desired consistency.