Jangjorim

Ingredients · 4 servings

• 400 gBeef brisket, cut into 5 cm chunks
• 160 mlSoy sauce
• 18Quail egg
• 4 cloveGarlic, peeled
• 2Green chili, stemmed
• 2 tbspSugar
• 600 mlWater

Equipment

stovetop, heavy pot, small pot, bowl, tongs, fork, spoon, strainer, cutting board, knife, serving dish

Instructions

1. 1
   Gather Ingredients

   Gather the measured ingredients, a heavy pot, small pot, bowl, tongs, forks, spoon, strainer, cutting board, and knife before cooking. · 5 min

   What to look for: All ingredients and tools are ready on the counter.

2. 2
   Blanch Beef

   Cover the beef with water in the heavy pot, bring to a boil, and skim the gray foam until the broth looks clear. · 5 min

   When it is done: Beef is not done yet and will finish during the long braise.

3. 3
   Start Soy Braise

   Add soy sauce, sugar, garlic, and green chili, then simmer gently until the beef is tender enough to pierce easily. · 40 min

   When it is done: Beef should reach 63°C / 145°F inside and feel tender when pierced.

4. 4
   Boil Quail Eggs

   Boil the quail eggs in the small pot for 4 minutes, cool them in water, and peel carefully without tearing the whites. · 8 min

   What to look for: The peeled eggs are smooth, firm, and white.

5. 5
   Shred Beef

   Lift out the beef, cool briefly, and pull it into thin strands with 2 forks while keeping the braising liquid in the pot. · 8 min

   When it is done: Beef should pull apart with light pressure from the forks.

6. 6
   Finish Braise

   Return shredded beef and peeled eggs to the soy braise, then simmer until the eggs are tan and the liquid tastes savory. · 12 min

   When it is done: Beef remains tender and fully heated in the braising liquid.

7. 7
   Serve Jangjorim

   Serve Jangjorim warm or chilled with a spoonful of braising liquid, keeping the chili and garlic in the dish if desired. · 2 min

   What to look for: The dish is glossy, dark soy brown, and ready for the table.