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How to Make Jang Jorim with Hard-Boiled Eggs (Korean Soy Beef Strips) - A Step-by-Step Guide

When it comes to Korean cuisine, one dish that stands out is Jang Jorim with hard-boiled eggs. This delicious and savory dish features tender beef strips that are marinated in a rich soy sauce and simmered to perfection. The addition of hard-boiled eggs adds an extra layer of flavor and texture, making this dish a favorite in Korean households.

Jang Jorim, also known as Korean soy beef strips, is a traditional dish that holds a special place in Korean cuisine. It is typically made by ...

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Ingredients

  • 2 pounds hanger steak
  • 6 cups water
  • 1 cup soy sauce
  • 2 green chile peppers
  • ½ 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 (Optional)
  • 1 tablespoon rice wine
  • ½ teaspoon Korean red chile pepper, or to taste
  • 4 hard-boiled eggs, peeled, or more to taste

Information

  • Prep Time: 45 mins
  • Cook Time: 1 hr 5 mins
  • Additional Time: 1 hr 30 mins
  • Total Time: 3 hrs 20 mins
  • Servings: 8
  • Yield: 8 servings

  • Soak hanger steak in cold water in a large bowl to drain residual blood, changing water as needed, 30 minutes to 1 hour. Drain.
  • Combine 6 cups water, soy sauce, green chile peppers, onion, green onions, garlic, sugar, corn syrup, rice wine, and red chile pepper in a large pot to make a broth. Bring to a boil and add steak. Reduce heat and simmer until steak is mostly tender, about 45 minutes. Submerge eggs in the broth. Continue cooking until steak is tender, about 15 minutes more.
  • Remove steak from the broth; rinse under cold water until cool enough to handle, 2 to 3 minutes. Cut steak into bite-sized strips. Transfer to an airtight container; add eggs.
  • Discard chile peppers, onion, green onions, and garlic from the broth. Skim broth to remove oily residue. Strain broth through a paper towel-lined mesh strainer into a bowl. Repeat several times, changing paper towels as needed, until all oily residue is removed.
  • Pour broth over steak and eggs in the container. Cover and chill before serving, about 1 hour.

    • Nutrition

    223 cal.

    • Total Fat: 11g
    • Saturated Fat: 4g
    • Cholesterol: 142mg
    • Sodium: 1881mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 1g
    • Total Sugars: 6g
    • Protein: 19g
    • Vitamin C: 30mg
    • Calcium: 40mg
    • Iron: 3mg
    • Potassium: 352mg

    Categories

    Korean recipes
    Beef recipes
    Egg recipes
    Soy recipes