Soy Sauce Beef and Eggs - Changjorim

장조림

Servings: 15

Cooking Times

Preparation Time: 10 minutes

Cooking Time: 2 hours

Total Time: 2 hours and 10 minutes

Ingredients

Procedure

Preparation

Eggs

Hard boil the eggs.

Peel and rinse in cold water.

Beef

Cut into large chunks and rinse each piece in cold water.

Place meat into a pot with 4 cups water and bring to a boil.

Continue cooking for five minutes, remove from heat and drain, discarding liquid.

Rinse with cold water.

Cooking

Put soy sauce, water, and beef broth into a medium pot and bring to a boil.

Reduce heat to medium or medium low and add the green chile peppers, black pepper, sugar, and the meat.

Simmer for about 90 minutes then remove the meat from the pot with a strainer.

Set aside and allow to cool.

Add the hard boiled eggs to the pot and simmer for ten to fifteen minutes (If needed add enough hot water to mostly submerge the eggs).

While the eggs are simmering, hand shred the beef, then place back into the pot.

Sliver the red pepper and add to the pot.

Slice the onion and add to the pot.

Simmer an additional ten minutes.

Remove from heat and allow to cool.

Eggs at this time will have a very thin dark brown outer coloring over the white.

Tips

Eggs:

You can leave the eggs with the meat and eat as is for a tasty snack, or remove and quarter the eggs for use in salads, soups, or garnish for other dishes. Soy sauce eggs also make an interesting deviled egg.

Nutrition Facts

Recipe Type: Ban Chan