Braised Dishes
Sogogi Jangjorim (Soy-braised Beef)
Boil the beef first and shred it along the grain, then braise it in soy sauce liquid with garlic and chilies. Boil the eggs separately and add them at the end, and reduce until just a little liquid is left.
한국어로 보기 (Korean version)
Steps
- 1
Soak the beef in cold water for 10 minutes to draw out the blood. Boil the eggs in boiling water for 10 minutes, cool them in cold water, and peel.
- 2
Put the beef and 600 ml water in a pot and boil over medium heat for 20 minutes, then lift it out and shred it along the grain. Save the cooking water as broth.
- 3
Put the shredded beef, 400 ml of the broth, the soy sauce, sugar, mirim, and garlic in a pot and braise over medium heat for 15 minutes.
- 4
Add the boiled eggs and the chilies, sliced on the diagonal, and reduce 5 minutes more, until just a little liquid remains and the eggs have taken on the seasoning.
Stirring the eggs too hard will tear their surface.
Substitutions
| Instead of | Use | How |
|---|---|---|
| beef eye of round | 400 g pork shoulder | Boil pork 5 minutes longer, until cooked all the way through with no pink inside. |
| sugar | 2 Tbsp oligosaccharide syrup | Similar sweetness, with a glossier sauce. |
Storing leftovers
As a soy-braised side dish, it keeps longer than most. Store the beef and eggs submerged in the liquid in the fridge and eat within 4–5 days; take out only what you'll eat and reheat over medium heat until hot all the way to the center. Eggs turn rubbery when frozen, so leave them out and freeze just the beef with its liquid in portions, and use within 3 weeks.
Serve with
Rice, miyeok-guk (seaweed soup), and namul (seasoned vegetables). It's a salty side, so serve it alongside a soup.
Making more or less
If you add more beef, scale up the soy sauce and water in the same ratio. The eggs can be left out if you prefer.
Before you cook
- Boil the eggs until fully cooked through to the center.
Questions
Do I have to add eggs to jangjorim?
No. If you braise them from the start, the whites turn rubbery and too salty, so add them only for the last 5 minutes. If you use quail eggs, peel them and add them at the same time.
Why is my jangjorim beef tough and dry?
The beef gets tough if you cut it against the grain, or put it in the soy liquid from the start and boil it hard for a long time. Boil it in water first until fully cooked, shred it along the grain, then braise it in the soy liquid over medium heat for only 15 minutes.
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