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Jangjorim (Korean Soy Braised Beef)

Jangjorim is a banchan that doubles as a fridge staple: beef simmered until tender, torn into strands and braised in soy, sugar and mirin with soft-boiled eggs sitting in the same liquid.

Tear the beef rather than slicing it. The ragged edges soak up far more of the braise, and the dish is meant to be pulled apart with chopsticks a few strands at a time, not served as slices.

Servings
6
Prep Time
10
mins
Cook Time
60
mins
Ingredients
12
Total Time
70
mins

Pantry bits

Light Soy Sauce
Light Soy Sauce
Mirin (Japanese Sweet Rice Wine)
Mirin (Japanese Sweet Rice Wine)

Ingredients

  • 700g beef brisket or eye round, in one piece
  • 1 brown onion, halved
  • 6 garlic cloves
  • 4cm piece ginger, sliced
  • 10 black peppercorns
  • 1.5 litres water
  • 125ml light soy sauce
  • 2 tbsp caster sugar
  • 2 tbsp mirin
  • 6 eggs, soft boiled and peeled
  • 6 shishito or padron peppers, optional
  • 2 dried red chillies

Instructions

  1. Put the beef in a saucepan with the water, onion, garlic, ginger and peppercorns. Bring to the boil, skim the surface, then simmer covered for 45 minutes until tender.
  2. Lift the beef out and strain the broth, keeping 500ml of it. Discard the aromatics.
  3. Let the beef cool slightly, then tear it along the grain into thick strands with your fingers or two forks. Torn beef holds the sauce far better than sliced.
  4. Return the beef and reserved broth to the pan with the soy, sugar, mirin and dried chillies. Simmer uncovered for 12 minutes.
  5. Add the peeled soft-boiled eggs and the peppers if using and simmer for another 3 minutes, spooning the liquid over the eggs so they colour evenly.
  6. Cool and refrigerate. It keeps for a week and is better on day two. Serve cold or at room temperature with rice.

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