Korean Seaweed Jangjorim Rice Bowl
Beef eye of round is simmered in soy sauce, sugar, and garlic until deeply seasoned, then shredded along the grain and braised again with quail eggs to absorb the concentrated liquid. The jangjorim is spooned over warm rice and finished with a generous crumble of gamtae seaweed, whose crisp, oceanic fragrance contrasts with the salty-sweet meat. Leftover braising liquid can be repurposed as a mixing sauce for bibimbap or other rice dishes. Adding the gamtae right before eating preserves its delicate crunch and aroma.
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Instructions
- 1
Soak beef in cold water for 10 minutes to remove blood, then cut into large chunks.
- 2
Boil water, soy sauce, cooking wine, sugar, and garlic, then add the beef.
- 3
Simmer over medium-low heat for 18 minutes, then remove and shred the beef.
- 4
Return shredded beef and quail eggs to the pot and simmer 5 more minutes to absorb flavor.
- 5
Turn off heat, add sesame oil, then top rice with the jangjorim.
- 6
Crumble gamtae by hand and generously sprinkle over the bowl.
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