Tender Beef and Egg Jangjorim (Soy-Braised Beef)
The Ultimate Rice Companion: Easy and Delicious Soy-Braised Beef and Egg Jangjorim
Discover the joy of cooking with this incredibly satisfying recipe for Soy-Braised Beef and Egg Jangjorim! Perfect as a side dish for any meal, especially for children or those recovering from illness, this dish features tender beef and perfectly cooked eggs braised in a savory-sweet soy sauce. My husband, who was preparing for surgery, could only eat soft foods, and this jangjorim was a hit! Unlike quail eggs, I used regular eggs readily available at home. The beef is slow-cooked until meltingly tender, creating a delightful sweet and savory flavor that pairs wonderfully with rice, making it a true ‘rice thief.’ Though I omitted the chili peppers for my child, the taste was still amazing. This hearty yet easy-to-make jangjorim is perfect for storing and enjoying over several days. Let’s get started on this comforting and delicious recipe!
Main Ingredients- Beef Rump (for Jangjorim) 600g
- Eggs 9-10
- Coarse Salt 1 handful (for boiling eggs)
- Scallions 2 stalks
- Whole Garlic 1 handful
- Whole Peppercorns (or coarsely ground pepper) to taste
- Onion 1
Cooking Instructions
Step 1
First, let’s boil the eggs. Fill a pot with plenty of water and add a handful of coarse salt. Gently place the eggs into the boiling water and cook for about 10-12 minutes until hard-boiled. Rolling them occasionally during cooking will help the yolks stay centered. Once cooked, immediately transfer the eggs to an ice bath to cool completely. Then, carefully peel the cooled eggs and set them aside. You can substitute quail eggs if you prefer!
Step 2
Take your 600g of beef rump, specifically chosen for jangjorim. Soak it in cold water for at least 1 hour to remove any blood. This step is crucial for a clean flavor and to eliminate any gamey taste. Beef rump often has a good balance of lean meat and connective tissue, which becomes wonderfully tender and flavorful when braised.
Step 3
In a pot, add about 4-5 cups (800ml-1L) of water. Toss in 2 scallions, a handful of whole garlic cloves, and 1 whole onion (you can wash it thoroughly and add it with the skin on for extra flavor). Bring this mixture to a rolling boil to create a flavorful broth base.
Step 4
Once the broth is boiling, add the drained beef. Along with the beef, add whole peppercorns (or coarsely ground pepper) and 2 Tbsp of cooking sake to help tenderize the meat and remove any odors. Bring it back to a boil, then skim off any scum that rises to the surface. Reduce the heat to medium-low and simmer for about 1 hour. Slow and steady cooking is key to achieving incredibly tender beef that’s easy to shred.
Step 5
After simmering for about an hour, carefully remove the beef from the pot and let it cool slightly. While it’s still warm but manageable, shred the beef into bite-sized pieces. You’ll find that the cuts often include flavorful connective tissues, which add a lovely chewy texture. If the beef is still tough to shred, continue simmering for another 10-20 minutes.
Step 6
Don’t discard the beef cooking liquid! Strain it through a sieve to remove the scallions, garlic, and onion. It’s best to remove all the solids for a clear braising liquid. This liquid is packed with the savory essence of the beef and vegetables, contributing to a richer flavor.
Step 7
Return about 4 cups (800ml) of the strained beef broth to the pot. Now, let’s make the braising sauce: add 2 ladles of soy sauce and 2/3 ladle of sugar (using a stir-fry ladle for measurement). Stir well to combine. This ratio is a good starting point; feel free to adjust the soy sauce and sugar to your personal taste. A slightly sweeter and less salty profile makes it perfect for serving with rice.
Step 8
Add the shredded beef and the peeled hard-boiled eggs to the sauce. Bring to a simmer over medium-low heat, uncovered, and let it braise for at least 30 minutes, or until the sauce has thickened and coats the ingredients beautifully. Stir occasionally to prevent sticking and ensure the flavors meld evenly. For a child-friendly version, reduce the saltiness and braise for a slightly shorter time. Adding whole Korean green chili peppers (kwari gochu) towards the end of the braising process adds another layer of delicious flavor!
