Side dishesMedium

Jangjorim (Soy-braised Beef)

Jangjorim (Soy-braised Beef) highlights Beef eye round and Eggs. It is simmered until the sauce turns glossy and deeply savory with a mild sweetness.

Prep 15minCook 60min4 servings

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Ingredients (4 servings)

Ingredient	Amount	Unit
Beef eye round	300	g
Soy sauce	5	tbsp
Eggs	4	ea
Garlic cloves	5	ea
Shishito peppers	10	ea
Sugar	1	tbsp
Water	500	ml
Whole peppercorns	1	tsp

Instructions

1
Soak 300g beef in cold water for 30 minutes to draw out blood.
2
Boil beef, 500ml water, garlic, and peppercorns, skimming foam.
3
Simmer on medium-low 30 minutes, remove beef, and shred along the grain.
4
Add soy sauce and sugar to broth, return shredded beef, braise 20 more minutes.
5
Add boiled eggs and shishito peppers, braise together for 5 more minutes.
6
Cool slightly, store in an airtight container with broth, and refrigerate.

Tips

Flavors deepen after a day in the fridge.

Quail eggs are a great lunchbox-friendly alternative.

If the broth is too salty, add a bit more water to adjust.

Nutrition (per serving)

Calories

200

kcal

Protein

Carbs

Fat

Variations

Soy Braised Beef Jangjorim

Soy Braised Beef Jangjorim highlights Beef eye round and Garlic cloves. It is simmered until the sauce turns glossy and deeply savory with a mild sweetness.

Beef & Quail Egg Soy Braise

Beef & Quail Egg Soy Braise highlights beef eye round and quail eggs. It is simmered until the sauce turns glossy and deeply savory with a mild sweetness.

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