Jang Jorim (Korean Soy-Braised Beef)
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.
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) 4x4 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.