Jang Jorim (Korean Soy-Braised Beef)

Ingredients

For the Beef & Broth

• 1.5 lbs beef brisket or flank steak, cut into 3-inch chunks
• 9 cups water
• 4 scallions
• 3/4 cup Korean radish
• 1 medium onion
• 3 slices ginger
• 12 cloves garlic

For the Braise & Finishing

• 3/4 cup low-sodium soy sauce
• 3 tablespoons mirin
• 3 tablespoons light brown sugar
• 1/2 teaspoon black pepper
• 1 (4×4 inch) piece dried kelp (kombu)
• 18 quail eggs
• 18 shishito peppers

First, Make the Beef Broth

Soak the beef chunks in cold water for 30 minutes to draw out impurities.

In a large pot, combine the 9 cups of water with the scallions, onion, ginger, garlic, and Korean radish. Bring to a boil. Add the soaked and drained beef, then cover and simmer over medium heat for 1 hour.

After an hour, remove the beef from the pot. Strain the broth through a fine-mesh sieve or cheesecloth to get a very clean broth. You will need 3 cups of this broth for the next step; the rest can be saved for another use.

Next, Braise the Beef and Eggs

While the beef broth is cooking, hard-boil and peel the quail eggs. A 4-minute boil is usually perfect for quail eggs. Set them aside.

In a clean pot, combine the cooked beef with 3 cups of the strained beef broth. Add the soy sauce, mirin, brown sugar, black pepper, and the piece of dried kelp.

Bring the mixture to a simmer over medium heat. Let it braise for about 20 minutes, then add the peeled quail eggs and the shishito peppers.

Finally, Finish and Serve

Continue to braise for another 10-15 minutes, or until the sauce has reduced by about two-thirds and has thickened into a glaze.

Let the beef cool slightly in the braising liquid, then remove it and shred it with two forks. Return the shredded beef to the pot with the sauce and eggs.

Serve warm or cold over rice. This dish keeps well in the fridge for up to a week.

Jang Jorim (Korean Soy-Braised Beef)

prep time:45 minutes mins

cook time:1 hour hr 30 minutes mins

Cooling Time15 minutes mins

total time:2 hours hrs 30 minutes mins

Jang jorim is one of those banchan that lasts forever in your fridge and makes every bowl of rice better – it's beef braised in soy sauce until it shreds apart, plus these little quail eggs that soak up all the flavor. You make a clean beef broth first, then use that same broth to braise everything, so nothing gets wasted and the flavor is super concentrated.

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Ingredients

For the Beef & Broth

• ▢ 1.5 lbs beef brisket or flank steak cut into 3-inch chunks
• ▢ 9 cups water
• ▢ 4 scallions
• ▢ 3/4 cup Korean radish
• ▢ 1 medium onion
• ▢ 3 slices ginger
• ▢ 12 cloves garlic

For the Braise & Finishing

• ▢ 3/4 cup low-sodium soy sauce
• ▢ 3 tablespoons mirin
• ▢ 3 tablespoons light brown sugar
• ▢ 1/2 teaspoon black pepper
• ▢ 1 piece dried kelp (kombu) 4×4 inch
• ▢ 18 quail eggs
• ▢ 18 shishito peppers

Instructions

• Soak beef chunks in cold water for 30 minutes.
• Combine water, scallions, onion, ginger, garlic, and radish in large pot. Bring to boil.
• Add drained beef, cover and simmer 1 hour.
• Remove beef and strain broth through fine-mesh sieve. Reserve 3 cups broth.
• Hard-boil quail eggs for 4 minutes, then peel.
• In clean pot, combine beef, 3 cups broth, soy sauce, mirin, brown sugar, black pepper, and kelp.
• Simmer 20 minutes, then add eggs and shishito peppers.
• Braise 10-15 minutes until sauce reduces to glaze consistency.
• Let cool slightly, shred beef, return to pot with sauce and eggs.

Notes

Serve hot or cold over rice. Keeps refrigerated up to 1 week.