Jang-jo-rim (장조림) is one Korean side-dish using mainly beef and soy sauce. You can also use pork, chicken, or even mushroom (for vegetarians, skip the eggs also) instead of beef. Once you cook this, you can keep this 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 can’t find them at the store like me, you can just use chicken eggs instead.

Short Korean Lesson: *^^*

• SoGoGi (소고기) = Beef
• Jang (장) = Soy Sauce
• Jorim (조림) = a generic Korean cuisine term referring to dishes made of vegetables, meats, seafood, or tofu in a mixed sauce by simmering for a long time

Main Ingredients:

• 1.5 lb. Beef (Brisket or Eye of Round)
• 5~7 Eggs
• 1/2 Cup Soy Sauce
• 1/2 CupCooking Wine
• 2 Tbsp Sugar
• 1 Red Hot Pepper
• 1 Green Hot Pepper

Broth Ingredients:

• 5 Cups Water
• 12 Garlic Cloves
• 2~3 Green Onions
• 2 Dried Hot Peppers
• 1/2 Tbsp Pepper Corns
• 1 Fingernail Size Ginger

Yield: About 2 Quarts

Soak 1.5 pound 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 pepper corns. Boil it for 20 minutes on medium high.

Occasionally, remove the foam on the surface of the broth.

Add 1/2 cup of soy sauce, 2 Tbsp of sugar, and 1/2 cup of cooking wine.
Cook for 10 more minutes.

Boil 5~7 eggs.

Tips for boiling eggs:

• The eggs should be covered with water.
• Add a little salt and vinegar.
  (The salt makes the shell easier to remove. The vinegar helps to prevent the white egg from coming out if the 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.

1. After 10 minutes, check if the beef is cooked.
2. Drain the broth. Remove the vegetables from the beef, and throw them out.

Peel off the egg shell, cut the hot peppers into 1/2 inch pieces.
Cut or tear the beef thinly with a knife or fingers.

Add the beef, eggs, 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.