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Jangjorim (Soy-Braised Beef)

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Jangjorim (Soy-Braised Beef)

This slightly sweet salt-pickled beef dish is served cold.

A slightly sweet salt-pickled beef dish that’s served cold, jangjorim was a childhood favorite of mine – and I still love it. Serve it with ramyun (Korean-style instant ramen), a warm bowl of rice or even potato salad.

Jangjorim (Soy-Braised Beef)

Serves | 4 to 6 |

  • 1 lb flank steak
  • 10 cloves garlic, divided
  • 1 1½-inch piece ginger, peeled
  • 5 cups water
  • 10 to 15 shishito peppers
  • ¾ cup soy sauce
  • 1 Tbsp rice wine vinegar
  • 2 Tbsp sugar
  • 5 hard-boiled eggs, peeled

| Preparation | In a large pot over high heat, bring beef, 5 cloves garlic, ginger and water to a boil. Reduce heat, cover and simmer, 1 hour. Skim surface residue and discard garlic and ginger. Add remaining garlic, peppers, soy sauce, vinegar and sugar; bring mixture to a boil and then remove from heat. Transfer beef to a clean cutting board; reserve other ingredients and liquid in pot. Cut beef into eight pieces; place beef in a jar with the contents of the pot and eggs.

Keep stored in refrigerator for up to two weeks.

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