Jang Jorim With Hard Boiled Eggs Korean Soy Beef Strips Recipes

JANGJORIM (SOY BRAISED BEEF)

Steps:

• Cut the beef into 2 to 3-inch rectangles.
• In a covered medium pot, bring 8 cups of water and the next 6 ingredients to a boil. Continue to boil for 5 minutes over medium high heat.
• Drop the meat into the pot. Bring it to a gentle boil, and remove the scum. Reduce the heat to medium. Boil, covered, for about 30 minutes.
• Remove the meat. Strain the cooking liquid into a large bowl, and then add 2.5 cups of the liquid back to the pot. (You can save the remaining broth to make a soup or stew later.)
• Add the meat and sauce ingredients to the pot. Bring it to a boil over high heat. Reduce the heat to medium, and boil, covered, until the meat is tender and the sauce is reduced to about ⅓, about 20 minutes. You can cook longer if the meat is still not tender enough.
• Add the optional dried kelp, peppers and eggs and continue to boil for about 10 minutes. Discard the kelp, and transfer everything else to an airtight container for storage. Cool before storing in the fridge. Shred the meat and pour some sauce over to serve.

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

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.

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

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.