Korean Seaweed Jangjorim Rice Bowl
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
The beef is braised once as a whole piece, torn along the grain, then braised a second time with quail eggs.
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Over rice, it gets a heavy crumble of dried gamtae, a thin winter seaweed, added only at the last moment because the braising liquid softens it quickly.
Ingredients
Instructions
- 1
Soak 250g beef eye of round in cold water for 10 minutes to draw out the blood, pat dry, and cut into large chunks keeping the shape. Cutting too small causes the meat to fall apart during braising.
- 2
Mince 3 garlic cloves.
Combine 1.5 cups water, 3 tablespoons soy sauce, 1 tablespoon cooking wine, 1 tablespoon sugar, and the minced garlic in a pot. Bring to a boil over medium heat, then add the beef.
- 3
Braise uncovered over medium-low heat for 18 minutes until the liquid reduces by more than half and the meat surface starts to glisten. Remove the meat, let it cool slightly, and pull apart along the grain by hand.
- 4
Return the shredded beef and 8 quail eggs to the pot, spoon the remaining sauce over them, and braise over low heat for 5 more minutes. This second braising draws the soy seasoning deep into the meat fibers.
- 5
Turn off the heat and drizzle in 1 teaspoon of sesame oil for a finishing aroma.
Place one serving of rice in a bowl and top generously with the braised beef and quail eggs.
- 6
Crumble the gamtae seaweed by hand into small pieces and pile generously on top.
The seaweed's briny, oceanic fragrance complements the deep soy flavor of the braised beef.
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