Jangjorim is a popular Korean side dish that is versatile and tastes good cold. Beef brisket or other lean cuts are braised in a simple sweet and savory sauce with boiled eggs and fragrant shishito peppers. This dish is very easy to make, flavorful, and long lasting. Serve it with a bowl of rice or as a topping for noodles. It makes a great lunch box or picnic menu.
Serving size: 4-6
Ingredients for Jangjorim
- Beef brisket, flank steak, or eye round, 600 gram
- Water, 4 Cups
- Onion, 1/2
- Garlic cloves, 12
- Eggs, 4-6
- Tamari sauce or gluten-free soy sauce, 2/3 Cup
- Low-carb sweetener, 1/3 Cup
- Sake, 2 Tablespoon
- Shishito Pepper or Green Chili Pepper, 8-12
Instructions of Jangjorim
1.Leave beef in a cold water for 30 minutes. Put the beef in a large pot, along with onion and garlic. Pour water and let it boil for about 40-50 minutes until the meat becomes tender.
2.In a separate pot, pour enough water to cover the eggs. Bring it to a boil uncovered. Turn off the stove and put the lid to cover, and let the eggs sit for 10-15 minutes. Take out the eggs and run cold water. Peel the eggs and set aside.
3.Take out the beef and save the beef broth. Wash the beef in cold running water to cool down. Slice the meat thinly.
4.In a large pot, add 2.5 Cups of beef broth, tamari, sake, and sweetener and put the peeled eggs and the sliced beef. Bring it to a boil. Cook for 15 minutes over medium heat.
5. Add shishito or green chili peppers and boil for 5 more minutes.
6. Cool down and store in an airtight container for 1 week. If you want to keep it longer, boil the remaining, cool down, and store in an airtight container in the refrigerator for a few more days.