Jangjorim (Korean Soy Braised Beef and Eggs)
Beef simmered until tender and shreddable with eggs and garlic in a sweet soy broth, a classic make ahead side for rice.
- Time1 hr 45
- LevelEasy
- Costabout £2.04 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the beef, water, onion, 3 of the garlic cloves, ginger and peppercorns in a large pot. Bring to the boil, skim, then simmer gently for 1 hour.
60 min - 2
Meanwhile, boil the eggs for 8 minutes, cool in cold water and peel.
8 min - 3
Lift out the beef. Strain the stock and return 500 ml of it to the pot, discarding the onion and aromatics.
- 4
Add the tamari, sugar and remaining whole garlic to the stock. Tear the beef into thick shreds along the grain and add with the eggs. Simmer for 20 minutes, turning the eggs now and then.
20 min - 5
Add the green peppers and cook for 5 more minutes, until the sauce is syrupy and the eggs are deep brown.
5 min - 6
Serve warm or cold, with a spoonful of the sauce, the spring onion and rice. It keeps well in the fridge for 4 days.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.