Salty, Meaty and Delicious Jang Jorim
Jang Jorim is a fairly easy-to-make banchan and it has got to be one of my favorite banchans ever. It is supposed to be salty and okay to eat cold. My favorite part are the marinated hard boiled eggs, yum!
Due to its high salt content, jang jorim keeps well in the fridge- for about a week. The sauce is great ladled over some hot white rice or as a dipping sauce for some veggie tempura.
1 lbs eye of round
1/2 medium onion
1 large korean pepper
8 cloves of garlic
2 slices of ginger
4 white sections of scallion
2 cups of water
3/4 cups of soy sauce
1/4 cup sugar
Take eye of round and slice into quarters. Immerse pieces in cool water and let sit for 30 - 45 minutes to draw out any excess blood. The water will turn in color- discard water.
Place meat into pot and add in all the remaining ingredients. Simmer on medium low heat 45 minutes to an hour partially covered, or until garlic gloves are soft enough to easily mash but are not disintegrated.
**If you're adding hard boiled eggs- add them in halfway into cooking. For a batch like this I added about 6 hard boiled eggs. The key is to boil and peel unscathed and smooth as balls eggs! Here are some tips.
Once done, remove from heat and let cool to room temperature. Once cool, remove eye of round and shred meat by hand. Discard onions, leeks and ginger pieces. Add shredded meat back into sauce. When serving, garnish with garlic and pepper pieces.