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^