Jangjorim (장조림)

Name: Jangjorim
Total time: 80 min
Yield: 4
Cuisine: Korea
Ingredients: 680 g beef; 0.5 pcs onion; 2 pcs green onion; 170 g Korean radish; 7 pcs garlic; 3 pcs ginger; 0.5 tsp black pepper; 5 tbsp soy sauce; 2 tbsp soup soy sauce; 3 tbsp sugar; 3 tbsp rice wine; 1 pcs kai; 11 pcs shiitake mushrooms; 3 pcs egg; 1920 ml water

Korea

A sweet‑salty Korean dish of beef simmered in soy sauce with aromatic spices. Perfect as a side dish for any Korean table.

Ingredients

680 g beef
0.5 pcs onion
2 pcs green onion
170 g Korean radish
7 pcs garlic
3 pcs ginger
0.5 tsp black pepper
5 tbsp soy sauce
2 tbsp soup soy sauce
3 tbsp sugar
3 tbsp rice wine
1 pcs kai
11 pcs shiitake mushrooms
3 pcs egg
1920 ml water

Steps

Cut the beef into pieces 5–7 cm in size.
In a medium pot bring 8 cups of water to a boil, then add the onion, white part of the green onion, Korean radish, garlic, ginger, black pepper, soy sauce, soup soy sauce, sugar and rice wine. Cook for 5 minutes over medium‑high heat.
Place the meat in the pot, bring to a gentle boil, skim off the foam. Reduce heat to medium, cover and simmer for about 30 minutes.
Remove the meat, strain the broth into a large bowl, then return 2.5 cups of the strained broth to the pot (the remaining broth can be saved).
Return the meat to the pot, add soy sauce, soup soy sauce, sugar, rice wine, black pepper, and optionally kai leaf and shiitake mushrooms. Bring to a boil, then reduce heat, cover and cook until the sauce reduces to about one‑third of the volume (about 20 minutes).
Add the kai leaf and eggs, cook for another 10 minutes. Then remove the kai leaf and transfer the dish to an airtight container, cool and store in the refrigerator.
Before serving, slice the meat and drizzle with sauce.