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Jang Jorim with Hard-Boiled Eggs (Korean Soy Beef Strips)
Jang Jorim with Hard-Boiled Eggs (Korean Soy Beef Strips)
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Prep Time:
45 minutes
Cook Time:
65 minutes
Total Time:
200 minutes
Korean-style beef simmered in soy sauce broth with hard-boiled eggs, a flavorful and classic side dish known as Jang Jorim.
Ingredients:
  • 2 pounds hanger steak
  • 6 cups water
  • 1 cup soy sauce
  • 2 green chile peppers
  • 0.5 onion, quartered
  • 2 green onions, trimmed and cut into thirds
  • 6 cloves garlic, halved, or more to taste
  • 2 tablespoons white sugar
  • 1 tablespoon light corn syrup
  • 1 tablespoon rice wine
  • 0.5 teaspoon Korean red chile pepper, or to taste
  • 4 hard-boiled eggs, peeled, or more to taste
Instructions:
  • Submerge the hanger steak in chilled water in a large bowl to remove any excess blood, changing the water every 30 minutes to an hour. Drain well before proceeding.
  • In a large pot, create a flavorful broth by combining 6 cups water, soy sauce, green chile peppers, onion, green onions, garlic, sugar, corn syrup, rice wine, and red chile pepper. Bring to a boil, add steak, and simmer for about 45 minutes until mostly tender. Then, gently submerge eggs into the broth and continue cooking for an additional 15 minutes until the steak is tender.
  • After cooking the steak in the broth, cool it down under cold water for 2 to 3 minutes. Cut the steak into bite-sized strips and then store it in an airtight container along with the eggs.
  • Remove the chile peppers, onion, green onions, and garlic from the broth. Skim off any oily residue from the surface of the broth. Filter the broth through a paper towel-lined mesh strainer into a bowl, changing the paper towels as necessary until all the oil is gone.
  • Drizzle broth over the steak and eggs in the container. Cover and refrigerate for 1 hour before serving.

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