I bought a block of beef from Costco.
I’ve been wanting to make roast beef, but then my Korean boyfriend said he wanted jangjorim.
…Jangjorim??
After looking it up, I found it’s a traditional Korean side dish—beef simmered in soy sauce.
Since I had plenty of meat, I figured I could use half to make his request come true.
Let’s start cooking!
Adding a tablespoon of sugar can cut the soaking time in half.
Once the water started boiling, I cooked them for four minutes for a firmer texture.
Peeling quail eggs turned out to be a first for me!
I usually buy pre-cooked ones, but they don’t sell them here in Canada. (Got these eggs from Costco too.)
While the beef was soaking, I prepared the ingredients for the broth:
- 1 stalk of green onion
- 1 small onion
- About 2 cm of ginger
- 10 cloves of garlic
- A bit of black pepper
I brought these to a boil with 1 liter of water.
Since I used a bit more beef than the recipe called for, I also threw in some anchovy dashi, which turned out to be a great addition.
While the beef was simmering, I prepared the seasoning sauce.
For the sauce:
- 150 ml soy sauce
- 4 tablespoons of sugar
- 50 ml cooking sake
I mixed these in a bowl.
And once the beef was done, took it out to cool.
I strained the broth to remove the vegetables, returning 600 ml of the broth back to the pot.
He was explaining where the fibers were for easy shredding (left) while I tried to rip through it (right).
I added the beef and quail eggs back to the strained broth, simmering over medium heat until the broth reduced to half, which took about 10 minutes.
Then, I transferred everything to a container for refrigeration—it should keep for about two weeks.
Having never tried it before, I wasn’t sure if it turned out well, but my boyfriend absolutely loved it 😊
The flavor reminded me of Japanese-style simmered beef—deliciously rich and tender.
For serving, we microwaved it, but since the quail eggs kept bursting, we ended up reheating portions in a frying pan instead.
I read that green shishito peppers are a common addition, but since I couldn’t find any nearby, I substituted garlic scapes instead.
It turned out amazing!!
