Beef Chunks Braised in Soy Sauce (쇠고기 장조림 : Soegogi-jangjorim) (Eng)

Jangjorim is a dish of beef (rib eye round, shark or top round) braised in soy sauce.

The beef is usually ripped or cut into thin slices.

 This is a fairly salty dish so it is storable and suitable as a basic side dish.

Ingredients 

400 g beef (eye round), 5 eggs.

20 g garlic, 1 onion, 1 green pepper.

1 cup soy sauce, 1/4 cup sugar, black pepper.

Direction

 1. Clean blood of beef.

 2. Cut the beef into 5 cm wide, 6 cm long, 5 cm thick.

 3. Put water and beef in the pot. 
     Heat it up for 3 minutes, on high heat.

 4. When it boils, lower the heat to medium, 
     add the onion, garlic, green pepper.

 5. Prepared 5 boiled eggs
    (put water and 5 eggs and boil for 15 minutes).
    Take the eggs out and the peel shells out. 

 6. When the meat is well-done, add soy sauce and sugar.

 7. Boil it for another 30 minutes hour.
     Until the soy sauce soup reduced into half.

 8. Add the eggs and boil it for another 20 minutes.

 9. Rip up the meat into 1 cm thick, place the meat on a dish. 

10. Spread soy sauce soup over the meat.




                       

    Put water and beef in the pot. 
Heat it up for 3 minutes, on high heat.

When it boils, lower the heat to medium,

 add the onion, garlic, green pepper.

 Prepare 5 boiled eggs.

(put water and 5 eggs and boil for 15 minutes).

Take the eggs out and the peel shells out. 

When the meat is well-done, 

add 1 cup soy sauce and sugar and eggs.

 Boil it for another 30 minutes hour. 

until the soy sauce soup reduced into half.

Add the eggs and boil it for another 20 minutes.

Rip up the meat into 1 cm thick, place the meat on a dish. 

Spread soy sauce soup over the meat.

Reference: 'The Beauty of Korean Food' with 100 Best -Loved Recipes