Korean Jang Jorim Soy Beef Strips W Hard Boiled Eggs Recipes

JANG JORIM WITH HARD-BOILED EGGS (KOREAN SOY BEEF STRIPS)

Jang Jorim with Hard-Boiled Eggs (Korean Soy Beef Strips) image

Today we made one of my favorite meat side dishes called Jang Jorim, which is basically Korean soy beef strips with hard-boiled eggs. It is a salty side dish. Enjoy cold or warm with rice and other banchan side dishes. It can be stored for up to a week in the refrigerator, two weeks maximum.

Provided by mykoreaneats

Categories Side Dish

Time 3h20m

Yield 8

Number Of Ingredients 12

Ingredients

2 pounds hanger steak
6 cups water
1 cup soy sauce
2 green chile peppers
½ onion, quartered
2 green onions, trimmed and cut into thirds
6 cloves garlic, halved, or more to taste
2 tablespoons white sugar
1 tablespoon light corn syrup
1 tablespoon rice wine
½ teaspoon Korean red chile pepper, or to taste
4 hard-boiled eggs, peeled, or more to taste

Steps:

Soak hanger steak in cold water in a large bowl to drain residual blood, changing water as needed, 30 minutes to 1 hour. Drain.
Combine 6 cups water, soy sauce, green chile peppers, onion, green onions, garlic, sugar, corn syrup, rice wine, and red chile pepper in a large pot to make a broth. Bring to a boil and add steak. Reduce heat and simmer until steak is mostly tender, about 45 minutes. Submerge eggs in the broth. Continue cooking until steak is tender, about 15 minutes more.
Remove steak from the broth; rinse under cold water until cool enough to handle, 2 to 3 minutes. Cut steak into bite-sized strips. Transfer to an airtight container; add eggs.
Discard chile peppers, onion, green onions, and garlic from the broth. Skim broth to remove oily residue. Strain broth through a paper towel-lined mesh strainer into a bowl. Repeat several times, changing paper towels as needed, until all oily residue is removed.
Pour broth over steak and eggs in the container. Cover and chill before serving, about 1 hour.

Nutrition Facts : Calories 223.3 calories, Carbohydrate 11.4 g, Cholesterol 141.7 mg, Fat 10.9 g, Fiber 0.9 g, Protein 19.2 g, SaturatedFat 4.3 g, Sodium 1880.5 mg, Sugar 5.9 g

KOREAN JANG JORIM (SOY BEEF STRIPS) W HARD BOILED EGGS

KOREAN JANG JORIM (SOY BEEF STRIPS) W HARD BOILED EGGS image

Categories Beef Side Braise Quick & Easy

Yield 6 people

Number Of Ingredients 12

Ingredients

1, 2 lb beef brisket, flank, or hanger steak
2 green pepper
6, 7 garlic cloves
1/2 onion, halved
2 green onions (or leeks), halved
4 hard boiled eggs (more if you like)
6 cups water
1 cup soy sauce
1 tbsp rice wine
2 tbsp sugar
1 tbsp gochugaru (Korean red pepper flakes; optional)
1 tbsp corn syrup or honey (optional)

Steps:

Soak the entire beef meat in cold water for 30 minutes to 1 hour to drain residual blood. It should change color over time; refresh water if needed. Cut onions into quarter pieces, green onions into thirds and garlic into halves. Bring together in a large pot with the soy sauce and water. Bring water to a boil and add beef chunks. Let simmer on medium setting for an hour. After one hour, discard cooked green onions, garlic, and onions from the pot. Strain any floating or visible oil pockets or residue if possible. Rinse meat under cold water for few minutes. When cool enough to handle, cut or tear beef into bite-sized chunks or strips. Place in an air-tight tupperware or container of choice. After straining the soy sauce several times in a separate bowl, add the final soy sauce to the beef strips until slightly submerged. Straining with a chinoise or paper towel-lined strainer will remove most of the oily scum and residue. For the longer traditional version, most Koreans cook the meat and soy sauce separately, which is also acceptable if time permits. Enjoy warm or cold (after refrigeration) with rice and banchan side dishes. *This is a salty side dish that is intended to be eaten with rice and other banchan side dishes. It can be stored for up to a week in the refrigerator, two weeks maximum.

KOREAN BEEF SIMMERED IN SOY SAUCE (JANGJORIM)

Korean Beef Simmered in Soy Sauce (Jangjorim) image

I have been making jangjorim for many years but recently decided to make it into a recipe to pass it on to my daughter. I have had my young Korean friends try it, and they told me that it tasted just like how their mothers made it! It is a Korean side dish, banchan, but it's so good you can just eat this and rice for a quick yummy meal anytime. jangjorim can be served cold right from the fridge, at room temperature, or can be heated up in the microwave. Add fresh ginger, if you like ginger.

Provided by jjlee

Categories World Cuisine Recipes Asian Korean

Time 1h25m

Yield 6

Number Of Ingredients 7

Ingredients

½ pound beef brisket, cut into 2-inch pieces
½ cup soy sauce
¼ cup white sugar
5 cloves garlic
ground black pepper to taste
3 shishito peppers, or more to taste
3 hard boiled eggs, sliced, or more to taste

Steps:

Fill a large pot with water and add beef; bring to a boil. Reduce heat and simmer until meat can be punctured with a fork, about 30 minutes. Stir in soy sauce, white sugar, garlic, and ground black pepper; cook and stir until flavors combine, about 15 minutes.
Stir shishito peppers and eggs into the beef mixture. Cook and stir until meat can easily be pulled apart with a fork and liquids have been reduced to a third of the original amount, about 15 minutes.

Nutrition Facts : Calories 159 calories, Carbohydrate 13.3 g, Cholesterol 121.5 mg, Fat 7.9 g, Fiber 0.6 g, Protein 9 g, SaturatedFat 2.9 g, Sodium 1245.7 mg, Sugar 10.1 g

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