Tender Beef Shank Jangjorim with Soft-Boiled Eggs
Delicious Jangjorim with Beef Shank and Soft-Boiled Eggs: A Recipe for All Ages
Introducing a must-have side dish for any meal: Tender Beef Shank Jangjorim! My sons always appreciate a meat dish on the table, and while I prefer fish, a hearty meal feels incomplete to them without it. When meat in stews or soups isn’t on the menu, Jangjorim (braised meat) becomes an essential side dish in our home. They prefer Jangjorim made purely with meat, but this time, I added eggs because I wanted them myself! When soft-boiled eggs are braised in Jangjorim sauce, they become incredibly delicious, though I can’t understand why my sons don’t appreciate them, yet they devour fried eggs! What’s with this calculative palate? Haha. Anyway, since I’m the pickiest eater, I can’t really complain, so I just make what I want to eat. My sons enjoyed the braised eggs and meat immensely. Try making this delicious Jangjorim with beef shank for a delightfully chewy texture!
Main Ingredients- Beef shank 1Kg
- Boiled eggs 6
- Water 1L
- Soju 1/2 cup
Seasoning- Oyster sauce 2 Tbsp
- Soy sauce 5 Tbsp
- Sugar 3 Tbsp
- Sesame seeds (for garnish) a pinch
- Cooking wine (Mirin) 4 Tbsp
- Oyster sauce 2 Tbsp
- Soy sauce 5 Tbsp
- Sugar 3 Tbsp
- Sesame seeds (for garnish) a pinch
- Cooking wine (Mirin) 4 Tbsp
Cooking Instructions
Step 1
First, soak the 1kg of beef shank in cold water for about 30 minutes to remove any blood. Thoroughly draining the blood is crucial for a clean-tasting Jangjorim.
Step 2
Prepare 6 boiled eggs for the Jangjorim. Boiling them to a soft-boiled stage means the yolk will remain wonderfully runny when braised, making them even more delicious. (You can also hard-boil them according to your preference.)
Step 3
Bring 1L of water to a rolling boil in a pot along with 1/2 cup of soju. Adding soju while boiling helps effectively remove any gamey odor from the meat.
Step 4
Once the water is boiling, add the drained beef shank and blanch for about 5 minutes over high heat to remove impurities. Remove the beef shank and rinse. Blanching the meat first results in a clearer broth and cleaner tasting meat.
Step 5
In a clean pot, combine the blanched beef shank with 1L of water, 2 Tbsp of oyster sauce, 5 Tbsp of soy sauce, 3 Tbsp of sugar, and 4 Tbsp of cooking wine. Bring to a boil over high heat, stirring to combine the seasonings.
Step 6
Once boiling, reduce the heat to medium-low, cover the pot, and simmer for about 1 hour, or until the beef is tender. Baste the meat with the sauce occasionally to ensure even flavor distribution. When the beef is sufficiently cooked, add the prepared boiled eggs and continue to braise together.
Step 7
Once the eggs have absorbed the soy sauce flavor, remove them from the pot. Increase the heat slightly and reduce the sauce until it’s slightly thickened to your desired consistency. Remove from heat, let it cool slightly, then slice the beef into bite-sized pieces.
Step 8
Arrange the beautifully sliced beef Jangjorim and the sauce-coated eggs in a serving dish. Sprinkle with sesame seeds for an extra touch of visual appeal and flavor, if desired. Serve over warm rice for a delightful meal!
