Changjorim Korean Salted Beef Recipes

CHANGJORIM (KOREAN SALTED BEEF)

Steps:

• Cut the meat into 3-in long strips with the fibers running from end to end. Cook the beef in the water until it is tender. Drain off the water. Add the soy sauce, sugar and ginger to the beef in a small pan, cover and simmer very gently until only a small amount of liquid remains. Be careful that the meat does not burn. Tear the meat in strips to serve.

JANG JORIM WITH HARD-BOILED EGGS (KOREAN SOY BEEF STRIPS)

Steps:

• Soak hanger steak in cold water in a large bowl to drain residual blood, changing water as needed, 30 minutes to 1 hour. Drain.
• Combine 6 cups water, soy sauce, green chile peppers, onion, green onions, garlic, sugar, corn syrup, rice wine, and red chile pepper in a large pot to make a broth. Bring to a boil and add steak. Reduce heat and simmer until steak is mostly tender, about 45 minutes. Submerge eggs in the broth. Continue cooking until steak is tender, about 15 minutes more.
• Remove steak from the broth; rinse under cold water until cool enough to handle, 2 to 3 minutes. Cut steak into bite-sized strips. Transfer to an airtight container; add eggs.
• Discard chile peppers, onion, green onions, and garlic from the broth. Skim broth to remove oily residue. Strain broth through a paper towel-lined mesh strainer into a bowl. Repeat several times, changing paper towels as needed, until all oily residue is removed.
• Pour broth over steak and eggs in the container. Cover and chill before serving, about 1 hour.

KOREAN BEEF SIMMERED IN SOY SAUCE (JANGJORIM)

Steps:

• Fill a large pot with water and add beef; bring to a boil. Reduce heat and simmer until meat can be punctured with a fork, about 30 minutes. Stir in soy sauce, white sugar, garlic, and ground black pepper; cook and stir until flavors combine, about 15 minutes.
• Stir shishito peppers and eggs into the beef mixture. Cook and stir until meat can easily be pulled apart with a fork and liquids have been reduced to a third of the original amount, about 15 minutes.