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Side dishes

Soy-Braised Beef and Eggs

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jang-jorim

Beef and eggs braised in soy sauce, shredded as a salty rice side.

Medium1 hr 10 min6 servings★ 71Contains eggContains soy
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History & culture

Soy-braised beef (jangjorim) was valued in homes for keeping well in soy and garlic, making it practical for rice bowls and lunchboxes. Cooks simmer beef until tender and glossy, sometimes adding boiled eggs that absorb the sauce. The dish reflects Korea's jang-based preservation cooking and remains a nostalgic banchan across generations.

Servings
6

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Ingredients & steps

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Ingredients

  • Garlic
    4 cloves
  • Thinly sliced beef

    Substitutesirloin or ribeye or sliced thin at home

    400 g
  • Water
    2 cups
  • Egg
    6
  • Green onion

    Substitutescallion or spring onion

    2 stalks

Seasonings

  • Soy sauce

    SubstituteTsuyu (diluted) (2 tsp per 1 tbsp) or Tamari Same volume (gluten-free)

    ½ cup
  • Sugar
    3 tbsp
  • Rice wine (mirim / cooking wine)

    Substitutedry sherry or water + pinch of sugar

    2 tbsp

Steps

  1. 1High heat1 min

    Blanch beef in boiling water 1 minute, then rinse to remove scum.

    • Thinly sliced beef
    • Water
  2. 2High heat10 min

    Hard-boil eggs 10 minutes, cool, and peel.

    • Egg
    • Water
  3. 3Low heat45 min

    Simmer soy sauce, sugar, rice wine, garlic, green onion, beef and eggs in water 40–50 minutes.

    • Soy sauce
    • Sugar
    • Rice wine (mirim / cooking wine)
    • Garlic
    • Green onion
    • Thinly sliced beef
    • Egg
    • Water
  4. 4

    Cool, shred beef and halve eggs. Store in reduced braising liquid.

    • Thinly sliced beef
    • Egg

Storage & reheating

Refrigerate up to 2 weeks submerged in braising liquid.

Troubleshooting

  • ⚠️ Beef is tough

    → Use thinly sliced beef and simmer gently on low heat.

  • ⚠️ Too salty

    → Dilute with a little water and add a pinch of sugar.