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Jangjorim - Soy Sauce Braised Shredded Beef

Lean flank steak is slow cooked in a soy, garlic and kombu marinade with just a touch of brown sugar then hand shredded for a delicate texture. It is savory and full of umami. Boil some eggs and potatoes to soak up the flavor and make sure to save the delicious marinade for use in other dishes.

This shredded beef side dish was requested by my husband. It was something his mom used to make and brought back fond memories.

I originally followed a recipe from my Maangchi cookbook but added some potatoes as well. I didn't want to waste any of that delicious sauce! I also tried doing this in the pressure cooker. Works great! Only thing I would change is to remove the kombu or don't plan on eating it as a side if you do it in the pressure cooker. It gets too mushy.

One more note on this recipe. 1/2 lb (8 oz) is not really that much meat. It IS a side dish so I suppose ok but it can easily handle doubling the meat and throwing in another potato.

Jangjorim - Soy Sauce Braised Shredded Beef

Ingredients (serves 6-8 as a side dish)

8 oz flank steak, cut with grain to 1 1/2" wide strip, cut strip into 2 1/2" chunks

1 cup soy sauce

1 (4"x6") piece of dried kelp (kombu/dasima - optional)

2 cups water

1/3 cup whole peeled garlic cloves

4 large eggs, washed

2 large yellow potatoes, washed and cut into 2" chunks (peeling optional)

1 Tablespoon light brown sugar

Red and green chili peppers or sliced green onions (optional for garnish)


Wash the beef. Place beef and enough water to cover the beef in a medium saucepan. Cover and turn on heat to high. Cook for 10 minutes then drain. Rinse off beef, clean pot and return beef to the clean pot. This will help wash out blood, protein and "impurities" and keep the broth clear.

Add soy sauce, dried kelp (if using) and water to the saucepan with beef. Cover and cook on medium high for 20 minutes.

Carefully uncover and add garlic, eggs and potatoes. Cover and turn down heat to medium low and cook for about 10 minutes. Carefully uncover, stir, cover and cook for another 30 minutes.

Remove eggs and place in an ice bath until cool enough to handle. While the eggs are cooling, add brown sugar to beef, stir and turn off heat. Remove seaweed, if used, and cut into 1/2" slices to enjoy as a separate side dish.

Remove beef and tear into thin shreds with a fork or your fingers. Place in a bowl. When the eggs are cool enough to handle, gently crack and peel off shell, slice in half and add to bowl with beef. Add potatoes, garlic and some of the braising liquid to the bowl. Add sliced chili peppers or green onions on top for garnish if desired. Enjoy! Can be served hot or cold.

Cool and refrigerate leftovers in refrigerator for up to 1 week in an airtight container.

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