About the Recipe
This is a side dish to a bowl of rice I used to have all the time growing up which is an easy way of using large quantities of beef.
The beef is marinaded with eggs and carrots for a delicious dish which you usually tear with your fingers before serving up – it is that tender.
(Also called JangJorim)
Ingredients
800g+ of beef brisket
240ml light soy sauce
4 tablespoons sugar (although I prefer it slightly less sweet so use around 2 tablespoons)
1 thumb sized piece of ginger, sliced
2 liters water
10 cloves garlic, crushed (you can do this easily by using the thick end of a knife if you lay it flat on top of the garlic perpendicular to the surface and crush it before peeling it it should make it easier to peel the garlic)
A couple of boiled eggs (this is optional but strongly recommended)
Half a dozen shiitake mushrooms (prep: steep in boiling water for 40 minutes then when pouring the water with the beef leave a little dribble behind as this should ensure your main dish does not have any sediment)
Preparation
Cut your beef into chunks. Boil your beef for 5 minutes to remove most of the impurities.
Remove the beef and transfer to a clean pot with clean water. Bring to a boil and add all your seasonings. As you boil your beef skim the 'skunk' that appears (slightly grey unappealing foam)
Boil the beef for around 40 minutes then add your garlic and eggs.
Boil for a further 20 minutes then LEAVE TO COOL DOWN IN THE POT
Then transfer to a container and it should last you around 2 weeks.
To serve: rip the strands of beef with your fingers and serve with rice. Slice the egg too and you can have them just as they are.