Soy Sauce Braised Beef with Egg (Jangjorim : 소고기 장조림)

 

*** Soy Sauce Braised Beef with Egg ***

~ Ebba's Jangjorim ~

 

- ingredients -

 

* 1 pound beef (chuck roast) 

* 2 Tbsp mirin (or cooking wine)

* 1 medium onion (3 oz-sliced)

* 1 green onion

* 4 cups water

* 1/4 cup + 3 Tbsp soy sauce

* 1 Tbsp beef dasida

* 15 ~ 20 cloves garlic (peeled)

* 2 ~ 3 sliced hot pepper

* 8 ~ 10 eggs (hard boiled and peeled)

* Black pepper (optional)

 

 

- Cooking Instructions -

 

1. Trim the excess fat from the beef and cut it into 1.5-inch sized cubes.

2. Sliced the onion and green onion.

3. Sliced the hot pepper. (2~3pcs)

 

4. Soak the beef pieces in cold water for 30 minutes. Then rinse  and drain.

5. Bring 3 cups of water to a boil over high heat. 

6. Once it starts boiling, add the rinsed beef cubes to the pot boil for 2 minutes.

7. Remove the beef cubes, rinse them under cold water, and drain. 

8. Clean the pot and pour in 4 cups of fresh water.  

 9. Place the drained beef, sliced onions, sliced green onion, and 2 Tbsp of mirin into the pot.

10. Cover with the lid and bring to boil over high heat. Once it starts boiling, reduce to medium heat and simmer for 1 hours.

(During this time , boil the eggs, sock them in cold water, and peel them.)

 

11. In a pot, add 1/4 cup plus 3 Tbsp soy sauce, 1 Tbsp of beef dasida, 15 ~ 20 peeled garlic cloves, 2 to 3 sliced hot peppers, and 8 ~ 10 peeled boiled eggs. Cover with the lid and bring to a boil over high heat.

12. Once it starts boiling, reduce to medium heat and simmer for another 30 minutes.

13. Turn off the heat and add 1/4 tsp of black pepper. 
(optional)

 Enjoy~ ^v^

 

 *****

1. The amount of soy sauce is adjusted to taste.

2. After the soy sauce-braised beef with egg has cooled, 

stored it in the refrigerator.

The next day, skim off the white oil floating on top.

3. It is boiled once after 5 to 6 days.

4. If there is leftover soy sauce broth, add boiled eggs and simmer for 2 minutes.
   (If it is too salty, add a little more water.)

5. Soy sauce broth is delicious when added to soups or stews. 

Beef Soup (4 servings)

 

*** Beef Soup ***

~ Ebba's Korean Gomguk ~

 

- ingredients -

 

(soup)

* 1.5 pounds beef chuck roast

* 12 oz Korean radish

* 5 Tablespoons of minced garlic

* 1 thinly sliced ginger (optional) 

* 2 medium onions (sliced)

* 4~5 green onions (chopped)

* 1.5 teaspoons salt

* 1~2 Tbsp mirin (optional)

* 1~1.5 Tbsp Beef Dasida (optional) 

 

* ground black pepper

 

(side dishes)

* cooked white rice

* Kimchi or Kkakdugi (Korean pickles - optional)

 

- Cooking Instructions -

 

1. Trim excess fat from the beef and cut into 2x2x2 inch sized cube.

2. Soak the beef pieces in cold water for 1 hour. Then rinse in cold water and drain.

 

3. While the beef pieces are soaking, mince garlic and slice the medium onions.

4. Cut radish into small pieces about 1/2 inch long.

5. Chop the green onions.

 

6. Store prepared vegetables until ready for use.

6. Bring 6 cups of water to a boil under high heat. 

 

7. When it starts to boil, place the rinsed beef cubes into the pot

8. Boil for 2 minutes.

9. Then remove beef cubes and rinse under cold water and drain. 

10. Clean the pot and pour 9 cups of fresh water.  Place the beef back into the pot.

11. Cover and bring to boil under high heat. Reduce to medium heat and boil/simmer for 50 minutes.

12. Add the minced garlic, ginger, onions and radishes and salt.  Bring to a boil under high heat.

13. Optional - add in the Mirin and dashida

14. After it starts to boil, reduce to medium heat and boil/simmer for another 25~ 30 minutes.

15. Remove all beef pieces and cut them into smaller pieces.  Return the pieces into the soup, cover and boil for another 5 minutes.  Then turn off the heat.

 

16. Skim any fat at the surface and the soup is ready to serve.
(Garnish with chopped green onion and black pepper) 

 Wow~~ !  Yam~~~ ^v^

Spicy Codfish Stew (4 servings)

 

*** Spicy Codfish Stew ***

~ Ebba's Korean Spicy Codfish Stew (대구 매운탕) ~

 

- ingredients -

* 24 oz (1.5 lb) skinless cod fillets, (cut to 2.5x4 inches, or any sizes)

* 8 large whole shrimps (12 medium),  (devein and cleaned)

* 14 oz tofu, (cut to 2/3 x 2/3 x 2/3 inches)

* 4 green onions, (cut to 4 inches)

* 6 oz zucchinis, (cut long vertical cross and cut 1/2 inch horizontally)

* 6 oz radish (peeled)

* 2 medium onions, (sliced)

* 8 cloves large garlic, (minced)
* 1 thin sliced ginger

* 8 dried medium anchovies (removed intestines)

* 1/2 piece of dried shiitake mushrooms

* 2 small pieces of dried kelf

(seasonings)

* 5 Tbsp soy sauce

* 2 Tbsp dried red hot pepper power

* 1~2 tsp sea salt

* 2 Tbsp milin

* 1 Tbsp Beef Dasida (optional) 

* 1/4 tsp ground black pepper

* 8 cups water

- Cooking Instructions -

 

A. Base Soup

1. Pour 8 cups water into large pot.

 

2. Add 4 cloves minced garlic, 1 sliced of onion, 1 thin sliced ginger, 1 cut green onion, 8 anchovies, 1/2 dried shiitake mushrooms, 2 small pieces kelf and 6 oz whole radish.

 

3. Add 3 Tbsp soy sauce, 2 Tbsp dried red hot pepper power and 1 tsp sea salt.

4. Cover the lid and bring to a boil high heat.

 

5. When it starts to boil, cook it over medium heat for 30 minutes and than turn off the heat.

6. Move the radish to cutting board, place the soup in large bowl through a sieve and filter only the soup. (Very hot!! Be careful~)

 

 

B. Spicy Codfish Stew

1. Cut radish, long vertical cross and cut 1/2 inch horizontally

 

2. Pour the base soup into a large pot.

 

3. Add 4 cloves minced garlic, 1 sliced onion, cut zucchinis, cut tofu and boil it 10 minutes.

 

4. Add cut cods, cut radishes, 2 Tbsp soy sauce, 1 Tbsp beef dasida, 2 Tbsp milin and boil it 8~10 minutes.

 

5. Add cleaned shrimps, cut 3 green onions and boil it 4~5 minutes.

6. Turn off heat, add 1/4 tsp black peppers.

 

 

WOW~~ !  Enjoy~~~ ^v^

 

Shrimp Dumpling (30~35pcs)

*** Ebba's  Shrimp Dumpling ***
  ~ Shrimp & Vegetables Dumplings (mandu) ~

- Ingredients-

* 6 oz of shrimp (peeled and deveined)
* 2 cloves of large garlic
* 1 small zucchini (10 oz)
* 1 medium onion (6 oz peeled)
* 1/4 hot pepper (optional)
* 1 egg (or water)
* 30~35pcs Dumpling Skin

 (Seasonings)
* sea salt
* 1 tsp mirin (optional)
* 1/10 tsp black pepper 

(Dipping sauce for dumplings)
2 Tbsp soy sauce, 3 Tbsp vinegar, 2 Tbsp sugar, 1 tsp sesame oil, 1Tbsp sesame seed, 1/4 tsp red hot pepper powder, 3 Tbsp minced green onion

- Direction -

1. Rinse the shrimp and drain off water.
2. Add 2 large garlics, 1 tsp mirin, 1/8 tsp sea salt (or pinch of salt) and grind it in a food processor.

3. In a bowl shred zucchini and add 1 tsp sea salt and mix well. (let it 5 minutes) Squeeze it 2 times.
 

4. Fine shred onion.
5. Fine sherd hot pepper. (optional)

6. Into large bowl add ground shrimp, squeezed zucchini, sherd onions and sherd hot pepper.
7. Add 1/8 tsp sea salt, 1/10 tsp black pepper.
8. Mix well all together.

9. Other small bowl stir egg. (or water)

- How to make dumplings -

1. Brush the eggs(or water) to along the edge of  ½ of dumpling skin. (do not brush the center)
2. Put 1~ 1 and 1/2 Tbsp of the filling into the center of the dumpling skin.
3. Fold skin over in half and press edges together.

- Steaming -

1) Put the wet bounty on the steamer, place the dumplings.
2) When the water boils, steam for 7~8 minutes.

3) Rub 1/2 tsp water and 1/2 tsp sesame oil on a large plate.

4) Take out the dumplings.

 

** You can steam, boil(ramyon soup) and deep or pan fry.

* uncooked dumplings(mandu) : can be wrapped and stored in the Freezer. (up to 1 months)

** Wow~ ! (Yam Yam !!)