JangJoRim (장조림) is a Korean side dish using mainly beef and soy sauce. You can also use pork, chicken, or even mushrooms (vegetarians can skip the eggs too) instead of beef. Once you cook this, you can keep it in the refrigerator and serve it with other Korean side dishes for your meal. Usually we use quail’s eggs for this dish, but if you cannot find them in the store, like me, you can just use chicken eggs instead.
Yield: 2 Quarts
Short Korean Lesson
- SoGoGi (소고기) = Beef
- JoRim (조림) = A generic Korean cuisine term referring to dishes made of vegetables, meats, seafood, or tofu in a mixed sauce by slowly simmering.
- 1½ lb Beef (Brisket or Eye of Round)
- 5-7 Eggs
- ½ Cup Soy Sauce
- ½ Cup Cooking Wine
- 2 Tbsp Sugar
- 1 Red Hot Pepper
- 1 Green Hot Pepper
- 5-6 Cloves Garlic
- 5 Cups Water
- 12 Garlic Cloves
- 2-3 Green Onions
- 2 Dried Hot Peppers
- ½ Tbsp Peppercorns
- 1 Fingernail Sized Piece of Ginger
Soak 1½ pounds of beef in water for 30 minutes to remove the blood.
In a large pan, add 5 cups of water, 12 cloves of garlic, 2-3 green onions (cut in half), 2 dried hot peppers, 1 small piece of ginger (fingernail sized), and ½ Tbsp of peppercorns. Boil for 20 minutes on medium high.
Occasionally, remove the foam from the surface of the broth.
Boil 5-7 eggs. Add a little salt and vinegar to the water. The salt makes the shell easier to remove, and the vinegar helps to prevent the egg whites from coming out if an egg breaks. Once the water starts to boil, cook for 5 minutes on high, turn off the heat, and leave them set for 5 more minutes. Then put them in cold water.
After boiling the beef for 20 minutes, add ½ cup of soy sauce, 2 Tbsp of sugar, and ½ cup of cooking wine. Cook for 10 more minutes.
After 10 minutes, check to see if the beef is cooked. If so, drain the broth and remove the vegetables from the beef. Throw the vegetables out.
Cut or tear the beef thinly with a knife or your fingers. Peel off the eggshell and cut the hot peppers into ½-inch pieces. Prepare 5-6 cloves of garlic.
Add the beef, eggs, garlic, and peppers into the broth and boil for 10 minutes on high. Then reduce it to low and cook for 5 more minutes.
Once it becomes cool, put this in a glass jar and keep in the refrigerator. Serve with the eggs and broth together.