December 26, 2006

• Jangjorim

  
  

  

  
  

  I made jangjorim for the first time!  It usually takes me a couple of times to get a recipe right, because my mom just explains it like, “Put this and this in and cook it.”  Nothing on how much, how long to cook, etc.  When I go home in 2 weeks, I’m going to have her cook up a storm so I can document it all.

  
  

  Next time I make this, I’ll try boiling the meat longer to get it more tender.  But overall I think it turned out pretty well.

  
  

  Ingredients:

  
  

  1 pound beef brisket or beef flank
  2 boiled eggs (optional); often made with quail eggs
  1 japaleno
  1 bulb peeled garlic
  2 tsp pepper
  2 tb sugar (adjust to taste)
  1/2 cup soy sauce (adjust to taste)
  5 cups water

  
  

  Directions:

  
  

  Cook the meat in 5 cups water until it comes to a boil, then reduce to medium heat.  If you’re going to add eggs to this dish, boil them now.  Cook the meat for 30 minutes and remove from the pot. Cut it into 1/2 inch thick slices.  Place the meat back into the broth, add your soy sauce, sugar, and garlic, and bring to a boil.  Reduce the heat to medium and add your jalapeno, pepper, and peeled eggs.  Let it cook for another 20 minutes, remove from heat and allow to cool.  Refrigerate with the juices and skim the fat off the surface the next day.

  
  

  

  
  

  Serve with rice and kimchi!  I love eating the garlic, eggs, and jalapeno too! 

  • 2:46 pm
  • 13 Comments