Jangjorim (Soy-Braised Beef and Eggs)
Local name: 장조림
In short: Beef shank simmered tender in a sweet soy broth with hard-boiled eggs and whole garlic, then shredded by hand, a make-ahead side for rice. It takes about 2 h 5 min in total and makes 8 servings.
- Prep
- 15 min
- Cook
- 1 h 50 min
- Resting
- 30 min
- Total
- 2 h 5 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 155 kcal
Jangjorim is a soy-braised side dish of lean beef and eggs, and it is the banchan that waits in the fridge to rescue weekday lunches and children's lunchboxes. The beef is boiled until tender, then simmered in a salty-sweet soy sauce with whole garlic and eggs until everything turns deep brown. Shred the beef along the grain and eat it with warm rice. The braising liquid is good enough to spoon over the rice.
Instructions
- Soak the beef in cold water for 30 minutes and drain. Put it in a pot with the water, onion, scallions, garlic, ginger and rice wine. Bring to a boil and skim the foam.
- Lower the heat and simmer, partly covered, for 1 hour, until a skewer slides into the beef easily.
- Lift out the beef and strain 300 ml (1 1/4 cups) of the broth. Cut the beef into 4 large chunks.
- In a clean pot, combine the soy sauce, sugar, rice wine, the strained broth and the whole garlic. Add the beef and simmer, covered, over low heat for 20 minutes.
- Add the eggs and the peppers. Simmer for 15 minutes more, turning the eggs now and then, until the sauce has reduced by about half and the eggs are deep brown.
- Turn off the heat and let the beef cool in the sauce for 30 minutes so it absorbs the flavor.
- Shred the beef along the grain by hand or with two forks and return it to the sauce. Serve with rice, the eggs, garlic and a little sauce.
Tips
- Keep the beef in the braising liquid while it cools and when you store it, so it stays moist. Lean cuts like top round work, but they dry out faster than shank.
- Stored in its sauce in the fridge, the beef keeps for 2 weeks, but eat the eggs within 1 week. Freeze the beef with some sauce for up to 2 months, without the eggs, which turn rubbery.
Questions and answers
How long does jangjorim keep?
The beef keeps up to 2 weeks in the fridge in its braising liquid in an airtight container. Eat the eggs within 1 week. You can freeze the beef with sauce for 2 months, but not the eggs.
Can I use chicken or pork for jangjorim?
Yes. Chicken breast or pork tenderloin both work. They only need about 20 to 25 minutes of simmering in the first stage instead of an hour.
Why is my jangjorim too salty?
The sauce is concentrated, and this dish is meant to be eaten in small bites with plain rice. Add a splash of water to loosen it, or use less soy sauce next time.
How long does it take to make Jangjorim (Soy-Braised Beef and Eggs)?
About 2 h 5 min in total: 15 min of preparation and 1 h 50 min of cooking.
How many calories are in Jangjorim (Soy-Braised Beef and Eggs)?
About 155 kcal per serving, with 17 g of protein, 8 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 155 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 8 g |
| Fat | 6 g |
| Fiber | 0 g |
| Sugar | 6 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
