Recipe: Jang Jo Rim – Slow simmered beef
Adapted from Korean Cuisine 

Ingredients:

1 package of Beef Eye Round Chuck (2.5 pounds)
8 cups of water
3/4 cup of soy sauce
1 leek (I used green onion, but leek is best)
1 medium white onion whole, peeled
3 jalapenos
6 hard boiled eggs
2 tbs of mirin
1 tbs of sugar
1 tbs of sake
1 tbs of salt (for the eggs)
1 Serrano chile (I omitted since I didn’t have any)
10-15 cloves of garlic

Procedure:

1. Cut meat into large chunks and let it sit in cold water for 15 minutes. This will help drain the blood.

2. Peel onion and garlic. Then wash leek and jalapenos. (Slice 1 jalapeno for step #15.) Set aside.

3. Drain the water from step #1. Transfer meat to big pot and add just enough water to cover.

4. Boil over high heat for 15 minutes with the lid closed. Be careful, as it might overflow.

5. Remove the stuff that floats to the top with a colander.

6. Turn off heat and transfer meat to a separate bowl. Save meat broth for another dish, or drain. Rinse the pot with water and soap.

7. Add 8 cups of water to the pot. Add soy sauce, mirin, sugar and sake.

8. Add cooked meat, along with all the vegetables except garlic.

9. Close lid and crank up the heat. Let it simmer together for an hour.

How to hard boil eggs (It’s not as obvious as I once thought!)

10. Meanwhile, add 6 eggs to a different saucepan. Fill it with enough water to cover and add 1 tbs of salt.

11. When water starts to boil, turn off heat. With the lid on, let it sit on the stove for 7 minutes.

12. Add cold water. Then peel eggs.

Back to Jang Jo Rim

13. Once an hour has passed, discard vegetables in the large pot.

14. Add peeled eggs and cook for another 20 minutes.

15. Add garlic and sliced jalepenos and cook for another 15 minutes. (I didn’t have another jalapeno to add – but you do!). You’re almost done! Stay with me.

16. Remove meat, garlic and eggs from the pot into a separate bowl and let it cool. It should easily shred with your hands once it’s finished cooling down.

17. Pour sauce from the pot onto the meat using a colander. You can slice the eggs, or keep them whole.

18. Serve with rice!