Jangjorim (Soy Braised Beef with Eggs)

A plate of jangjorim with quail eggs and pepper.

Jangjorim (Soy Braised Beef with Eggs)

Korean soy-braised beef with quail eggs and shishito peppers in a savory-sweet jangjorim sauce. A classic banchan that tastes great over rice.

Course Side Dish

Cuisine Korean

Diet Gluten Free, Low Lactose

Keyword dosirak, fridge banchan, jangjorim, jipbanchan, korean banchan, korean beef side dish, Korean lunchbox, korean side dish, quail egg recipe, shishito peppers, soy braised beef, soy braised eggs, soy sauce beef, soy sauce braise

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 116

Author Hyegyoung K. Ford

Ingredients

1 1/4 lb (560 g) beef eye round, brisket or flank steak cut into 3-inch chunks
5 oz (150 g) quail eggs or 6 regular eggs hard boiled and peeled
3 oz (85 g) shishito peppers optional

For broth

1 medium onion cut in half
7 cloves garlic
3 slices ginger
2 bay leaves
1 tsp black peppercorns
5-6 cups (1 liter) water

For sauce

1/2 cup (120 ml) soy sauce
1/4 cup (60 ml) sweet rice wine (mirim)
2-3 tbsp sugar
1 piece dried sea kelp (dashima) optional

Instructions

In a large pot, combine the small blocks of beef with onion, garlic cloves, ginger slices, bay leaves, and black peppercorns. Add 5-6 cups of cold water, ensuring the ingredients are fully submerged. Bring to a gentle boil.
As it boils, skim off any foam or scum that rises to the surface. Lower the heat to medium and let it simmer for 30 minutes without a lid partially covered. This helps to gamey odor from the meat to escape.
Remove the meat from the pot and set it aside to cool. Strain the braising liquid over a large bowl or another pot, reserving about 3 cups. Discard the aromatic veggies. Save the remaining broth for Korean soups and other dishes.
Once the beef has cooled for 5-10 minutes, either shred it into bite-sized pieces or slice into thin strips.
In a clean pot, combine the reserved broth, soy sauce, sweet rice wine, sugar, and, if using, a piece of dried sea kelp (dashima or kombu). Mix well. Add the shredded beef and quail eggs. Bring the mixture to a boil over medium heat for 15 minutes, uncovered. Ensure you remove the sea kelp after boiling for 5 minutes.
Incorporate the shishito peppers and let them cook for an additional 5-10 minutes, or until they've softened. Stir the mixture thoroughly and then allow it to cool to room temperature.
To store: Transfer the beef, eggs, and peppers into a clean glass container. Pour the sauce over, ensuring all ingredients are fully submerged. Always store it in the refrigerator.

Video

Notes

After chilling, you might notice some hardened fat floating on the surface of the sauce. While it doesn’t affect the flavor, it can be unappealing. Simply reheat the dish briefly in the microwave before serving to melt the fat back into the sauce.

Nutrition