Korean Beef Simmered In Soy Sauce Jangjorim Recipes

JANGJORIM (SOY BRAISED BEEF)

Steps:

• Cut the beef into 2 to 3-inch rectangles.
• In a covered medium pot, bring 8 cups of water and the next 6 ingredients to a boil. Continue to boil for 5 minutes over medium high heat.
• Drop the meat into the pot. Bring it to a gentle boil, and remove the scum. Reduce the heat to medium. Boil, covered, for about 30 minutes.
• Remove the meat. Strain the cooking liquid into a large bowl, and then add 2.5 cups of the liquid back to the pot. (You can save the remaining broth to make a soup or stew later.)
• Add the meat and sauce ingredients to the pot. Bring it to a boil over high heat. Reduce the heat to medium, and boil, covered, until the meat is tender and the sauce is reduced to about ⅓, about 20 minutes. You can cook longer if the meat is still not tender enough.
• Add the optional dried kelp, peppers and eggs and continue to boil for about 10 minutes. Discard the kelp, and transfer everything else to an airtight container for storage. Cool before storing in the fridge. Shred the meat and pour some sauce over 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.

JALAPEñO JANGJORIM WITH JAMMY EGGS

Steps:

• In a medium pot over high heat, bring 6 cups water to a boil. Set up an ice bath in a medium bowl.
• Using a spoon, gently lower the eggs into the boiling water, reduce the heat to medium-high and cook at a moderate boil for 8 minutes. Immediately transfer the eggs into the ice bath. Let the eggs cool for 5 minutes, then peel and set aside.
• Gently nestle the beef brisket into the pot of hot water; add the onion, scallions, dasima and ginger. Bring to a boil again, then reduce the heat to medium and cook at a gentle boil until the meat is tender, about 1 1/2 hours.
• Using a pair of tongs, transfer the meat onto a cutting board and let cool slightly. As the meat cools, strain the broth through a fine-mesh strainer into a large bowl and discard the aromatics. Add 3 cups of broth back to the pot. (Any remaining broth can be reserved for soup or noodles.) Add the soy sauce, brown sugar and mirin to the pot and stir until combined. With your hands, shred the beef into thin strands, and add to the pot as well.
• Bring the pot to a boil and cook over medium-high heat until the soy sauce brine reduces slightly, about 10 minutes. Nestle in the peeled eggs along with the jalapeños and garlic. Turn off the heat and let the mixture cool completely.
• Serve at room temperature. (If preparing in advance, transfer the mixture to a resealable container, such as a Mason jar, and keep in the refrigerator for up to 1 week. This dish tastes great cold, straight out of the fridge.)