Beef jangjorim
Tender beef pulled into strands in a garlic soy broth, with optional boiled eggs. Serve small portions beside rice; this is a savory side dish, not a soup.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
4 servings
Everyday kitchen measurements
For 4 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Beef is the main ingredient. Choose a whole lean braising cut and simmer until strands separate; ground beef cannot be shredded this way.
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Essential
Required for the correct broth or egg texture. Use the listed paper-cup amount for the food; any extra water below a steaming rack stays outside the bowl. Add small amounts of hot water during braising only if it starts drying out.
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Substitute available
If Soy sauce is unavailable
- Use instead
- Regular light soy sauce or tamari
- Substitute quantity
- 4 level eating spoonsReference quantity: 60 ml
Saltiness varies: taste before adding more salt. Tamari also contains soy; check the label for wheat if relevant.
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Optional
May be omitted. The sauce will taste less sweet; do not replace the missing sugar with extra salt or soy sauce.
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Optional
May be omitted if garlic is unavailable. The beef still braises normally, with less garlic aroma; skip peeling and adding the cloves.
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Optional
Optional aromatic in the first beef simmer. Without it, skip adding and removing the onion; keep the water and beef timings unchanged.
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Optional
Optional extra, not raw eggs added directly to the broth. Without them, omit the egg preparation and turning; the beef timing stays the same. The eggs add an egg allergen.
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Optional
May be omitted, especially for children. It only adds a little spice; skip the final sprinkle.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Cut the beef into 3 large chunks, about 4–5 cm thick. Peel 6 garlic cloves and halve the onion. Use 2 already hard-boiled peeled eggs if wanted; if starting raw, boil separately for 10–12 minutes, cool and peel. Keep raw meat utensils separate from the eggs.
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Step 2
Put the beef and optional half onion in a saucepan with 4 of the 5 small paper cups of water. Bring to a boil on medium-high heat. Spoon off the grey foam for 3–5 minutes; this is only the start of cooking. Add hot water if necessary to keep the meat mostly submerged.
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Step 3
Cover partly and lower to a gentle simmer for 45–60 minutes. Turn the chunks once midway. The beef is ready for seasoning when a fork enters easily and strands pull apart; a tougher cut may need another 10–20 minutes. Keep a little simmering liquid, topping up with hot water rather than letting the pan dry.
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Step 4
Remove and discard the onion. Add 4 level eating-spoons soy sauce, 1 spoon sugar if using, the remaining 1 paper cup water and all the garlic. Add the peeled boiled eggs if using. Simmer gently, partly covered, for 15 minutes, turning the eggs once. Do not reduce to a sticky salty glaze.
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Step 5
Lift the beef onto a clean plate and let it become safe to handle for about 5 minutes. Pull it into thin strands along the grain with two forks. Leave the eggs and garlic in the broth. Return the shredded beef and warm gently for 1–2 minutes; taste only after the meat is fully cooked.
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Step 6
Serve about a quarter of the beef as a side with rice, a little broth and garlic. Add optional pepper. Share the eggs whole or halved. If the liquid tastes too salty, dilute with 2–4 spoons hot water. Let children’s portions cool and cut long strands shorter; this is not a bowl of drinking soup.
Finished dish
Makes four small side portions with rice. The 90 minutes includes simmering; a tougher cut needs longer. Soy sauce contains soy and may contain wheat; optional eggs add egg. Let the beef become safe to handle before shredding and keep a little broth rather than boiling it dry. Use a small 180 ml paper cup, a level eating-spoon (about 15 ml) and a small teaspoon (about 5 ml). Household spoon and vegetable sizes vary; pack weights are a helpful reference. Thawing time is not included. Photos show the original ingredients, including optional extras; substitutions can change the appearance. Divide leftovers into shallow containers and refrigerate within 2 hours, or 1 hour if the room is hotter than 32°C. Keep at 4°C or colder and use within 3–4 days. Reheat the portion needed thoroughly to 74°C; soy sauce is seasoning, not a method for making meat or fish safe at room temperature.