8 (Thu) March 2012
Beef and Egg Jangjorim
-Oksu, Seongdong, Seoul, Republic of Korea-
with W and DJ
Jangjorim (장조림) is a Korean dish. Cubes of meat – usually beef, often a lean cut, such as shoulder/flank – are immersed in a blend of soy sauce and water, seasoned with sugar and black pepper, maybe garlic and/or ginger, then braised over low heat for about an hour until the flesh is tender and the seasonings have thoroughly penetrated all the way through. Eggs, boiled and peeled, are often tossed in at the last few minutes. After refrigerating, any residual fat coagulated on the surface of the braising liquid is skimmed and discarded. The meat, as well as the egg, may be served as is or sliced into thinner pieces, along with the braising liquid. Sweet and savory, it makes for an excellent side dish with steamed rice. And because it can be made in large batches and holds well for long periods, and doesn’t require reheating prior to eating, it’s convenient.
One of my all-time favorites. Especially the eggs, I could eat a dozen of them at a time.
With better beef – this time it was a bit tough – this could easily be 3.5, maybe even 4.0. Still it was one of W’s best efforts thus far.
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