Soy Braised Beef and Eggs
Jangjorim
Prep: 10 min | Cook: 50 min | Total: 60 min | Serves: 6
Ingredients
- 12 oz Beef brisket or eye round
- 4 Eggs (hard-boiled, peeled)
- ½ cup Soy sauce
- 2 cups Water
- 2 tablespoons Sugar
- 5 cloves Garlic (whole cloves)
- 2 Green chili peppers (optional) (optional)
Instructions
- Boil the beef in water for 20 minutes. Remove, let cool slightly, and shred into thin strips along the grain.
- In a pot, combine 2 cups water, soy sauce, sugar, and garlic. Bring to a boil.
- Add the shredded beef and peeled hard-boiled eggs. Reduce heat and simmer for 25-30 minutes until the sauce reduces by half.
- Add chili peppers (if using) in the last 5 minutes. Let cool and store in the fridge. Serve cold or room temperature as a banchan (side dish). Keeps for 1 week refrigerated.
From K-Kitchen — koreanhomecook.com