Jangjorim (Soy-Braised Shredded Beef with Egg)
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Ingredients
- 500 g beef flank steak
- 4 large eggs
- 5 garlic cloves
- 2 spring onions
- 4 tbsp soy sauce
- 1 tbsp caster sugar
Nutrition (per serving)
- Calories
- 318 kcal
- Protein
- 36.7 g
- Carbohydrate
- 5.9 g
- of which sugars
- 3.7 g
- Fat
- 16.2 g
- of which saturates
- 6 g
- Fibre
- 0.4 g
- Salt
- 2.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the beef in a pot, cover with water and bring to the boil, skimming off any foam, then simmer for 35 minutes until tender.
- 2
Meanwhile, boil the eggs for 8 minutes, then cool under cold water and peel.
- 3
Lift out the beef, keeping 300ml of the cooking liquid, and shred into thick strands with your hands or two forks.
- 4
Return the beef to the pot with the reserved liquid, garlic, soy sauce and sugar, and simmer for 10 minutes.
- 5
Add the peeled eggs and spring onions and simmer for 5 minutes more, turning the eggs so they colour evenly.
- 6
Serve warm or at room temperature with rice.
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