kid favorite · rice thief (irresistible with rice)

Jangjorim (Soy-Braised Shredded Beef)

60 minMediumServes 2Kids OK

Ingredients

beef eye of round (or chuck)500g (1.1 lb)Any store

whole garlic cloves10 clovesAny store

shishito peppers8Any store

hard-boiled eggs2Any store

onion1/2, for the boiling potAny store

green onion (white part)1 stalk, for the boiling potAny store

whole black peppercorns1 tspAny store

soy sauce6 TbspAny store

sugar2 TbspAny store

mirin2 TbspAny store

broth from boiling the beef2 cups (480ml)Any store

Soak the beef in cold water for 10 minutes to draw out the blood, then cut it into 3-4 large chunks.

~10 min

Put the beef, onion, green onion, peppercorns, and 6 cups of water in a pot and simmer over medium-low heat for 35 minutes.

~35 min

Why: A low, slow simmer keeps the grain of the meat intact and the broth clear.

Watch out: A hard rolling boil shocks the meat into shrinking and turns it dry.

Lift out the beef, let it cool slightly, and shred it into thick pieces along the grain.

~5 min

Why: Shredding along the grain lets the soy broth soak into every crevice.

Strain 2 cups of the broth through a sieve into the pot along with the soy sauce, sugar, and mirin.

~2 min

Add the shredded beef and simmer over medium heat for 10 minutes.

~10 min

Add the garlic cloves, shishito peppers, and hard-boiled eggs, simmer 5 more minutes, then turn off the heat.

~5 min

Watch out: The seasoning keeps soaking in as it cools — stop while there's still some broth left, or it turns too salty.

—
Jangjorim broth + egg yolk + butter over rice = Korean soy-butter egg rice. It's almost worth making this dish just for that.
—
Shred the beef fine and reuse it as a filling for rice balls or gimbap.
—
Drop fresh soft-boiled eggs into the leftover broth and you've got Korean-style marinated eggs.

Keep the meat submerged in the broth; refrigerate up to 7 days. Always use a dry spoon.