Jang Jorim (Beef Simmered in Soy Sauce)
This simmered beef side dish is slightly sweet and savory, and a nice side dish to have on hand. Make a large portion as it actually keeps for quite a while and can be served both cold or warm.
- l l/2 lb beef brisket or beef flank steak
- ½ leek
- 7-8 pieces of peeled garlic
- 3 cups water
- 1/2 tsp black pepper
- 1 pkg small curly green pepper - about 5 oz (kwari gochu)
- 1 cup soy sauce
- 1 can of quail eggs (15 oz, cooked in water), you can get this in Asian markets
- 5 tbsp sugar
- 1 med size ginger root (l/2-1 oz)
- 2 tbsp honey
- Evenly cut beef into 7-10 pieces (along the grain) and soak in cold water to get blood out, about l/2 hr or so.
- Mince leek and slice garlic into thin pieces. Add both into a pot with 3 cups of water. Add the black pepper and bring to a boil. Then add the beef pieces and boil for about 20 min. Let it cool and remove the beef. Strain the stock and save it. Set everything aside.
- Remove the stem of the curly peppers and wash thoroughly. Peel and slice ginger into thin discs. Set aside.
- Add the beef back into the stock. Then add soy sauce, quail eggs and sugar. Cook on medium heat for about 20 minutes, then add the curly pepper and sliced ginger. Cook for about 5 minutes longer. and add the honey, mixing well.
- Before serving, shred beef pieces thinly along the grain and serve with some liquid, quail eggs, and pepper pieces. Serve hot or cold.
- You can keep this in the refrigerator for a couple of weeks and use as a basic side dish for rice. When fat gathers on top in the refrigerator, remove it.
Serving Size: 8
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Preparation Time: 45 minutes