How to make Jangjorim, Korean braised beef and eggs, 장조림 -

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat and pork is often less expensive than beef.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is a gluten-free alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more affordable.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides a plant-based protein option, while egg substitute is often less expensive.

Introduce the dish and mention the use of flank steak for braising.

Cut the ingredients into large pieces for the beef broth.

Boil the eggs until hardboiled, then soak them in cold water to make peeling easier.

Strain the cooked beef and save the broth for later use.

Add onions and garlic to the broth, and optionally add green peppers for spice.

Add soy sauce, sugar, and black pepper to the broth, then boil again with the lid on.

Once the beef is cool, shred it along the grain into thin pieces.

Return the shredded beef to the sauce and mix well.

Serve the beef on a dish with whole or cut hardboiled eggs, drizzling with some sauce.

Mention that the dish can be enjoyed with rice and lasts for weeks in the refrigerator.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens