Jangjorim

Prep time: 10 min

Cook time: 1 hour, 10 min


Ingredients:

  • 1 1/2 lb beef (brisket or flank)

  • 1/2 onion, cut into chunks

  • 2 stalks spring onions

  • 9 garlic cloves

  • 2 oz daikon, cut into chunks (optional)

  • 2 slices fresh ginger

  • 1/2 oz peppercorns

  • 3 hard boiled eggs, peeled

  • 6-8 cups water

For the sauce:

  • 1/2 cups soy sauce

  • 4 tbsp sugar

  • 2-4 green chili peppers

  • 2 tbsp rice wine (optional)


Directions:

  1. Cut the beef into big chunks. In a pot, bring the water, spring onion, peppercorn, daikon, and garlic to a boil for 5-8 minutes over medium-high heat.

  2. Add the meat into the pot. Bring it to a low boil removing any of the foam that rises. Covered and boil for about 25-30 minutes.

  3. After the boil, remove the meat and strain the liquid into a bowl. This will be your broth. In a clean pot, add the meat and sauce ingredients to the pot. Bring it to a boil over high heat. Reduce the heat to and boil covered for 20 minutes or until the sauce is reduced. At this point, the meat should be tender enough it can be shredded with a fork. Add the peppers and eggs and continue to boil for about 10 minutes.

  4. Shred the meat and pour everything into an airtight container, making sure to cook it before placing it in the fridge. To serve, place the shredded beef, peppers and eggs on a plate and pour the sauce over. Enjoy!

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