ReceptnaptárJangjorim (shredded beef braised in soy sauce)
Jangjorim is a classic Korean keeping dish: beef braised slowly in soy sauce until tender, served cold and shredded in small portions alongside rice, or even excellent in a sandwich.
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Method
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- Put the beef in a saucepan with the water, bring to the boil, then skim off the foam that forms on top.
- Add the garlic and ginger and simmer covered over low heat for 50-60 minutes, until the meat is completely tender.
- Add the soy sauce and sugar and simmer uncovered for a further 15-20 minutes, until the sauce thickens and the meat soaks up the flavours.
- Add the hard-boiled eggs and the chillies to the sauce for the last 10 minutes so that they take on the flavour.
- Let the meat cool, pull it into shreds with a fork or your hands and slice the eggs; serve the meat with the reduced sauce, lukewarm or cold.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Always skim off the foam at the start of cooking, otherwise the stock will be cloudy.
- If you reduce the sauce for longer, the flavour becomes stronger and more concentrated, but take care that it does not burn.
- It keeps for up to a week in the fridge, and its flavour deepens day by day.
- Left in the sauce, the eggs take on the soy sauce flavour within a day or two, and are a popular bite in their own right.
Frequently asked questions
Why is the meat shredded rather than sliced?
According to tradition, the shredded form takes up the sauce better and is easier to nibble in small portions alongside rice.
How long does it keep in the fridge?
About a week in an airtight container; thanks to the preserving effect of the sauce it keeps for a relatively long time.
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More korean ideas
- Bulgogi (marinated grilled beef)
- Galbi (grilled beef short ribs)
- Yukgaejang (spicy beef soup)
- Bibimbap
- Kimchi bokkeumbap (kimchi fried rice)
- Japchae (glass noodles with vegetables)
- Gimbap (filled seaweed rice rolls)
- Bibim naengmyeon (cold spicy buckwheat noodles)
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