Hearty Soegogi Jangjorim (Soy Braised Beef) with Eggs
A side dish of beef and hard-boiled eggs braised in a savory soy seasoning made with the reserved beef broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Beef eye of round is boiled until tender with aromatic vegetables, then braised with hard-boiled eggs and soy sauce in its own broth for a sweet and salty side dish. Pricking the beef with a fork helps it cook evenly through the center and absorb the seasoning for an even softer texture. It makes a wonderful side dish for children's meals or a savory companion to drinks.
- Servings
- about 5–6 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef400 g (eye of round)
- Egg3
- Large green onion (daepa)1 stalk (white part)
- Red chili pepper2
- Ginger (or ginger powder 1 tbsp)1 knob
- Garlic6 cloves
For boiling the beef
- Water4 cups
For braising the beef
- Beef broth2 cups
- Regular soy sauce (jin-ganjang)1 cup
- Sugar1/4 cup
- You can prepare beef eye of round or top round.
- If using frozen beef, thaw it at room temperature, soak it in cold water to draw out the blood, and change the water until it runs clear.
Steps
If you bought frozen beef, thaw it at room temperature,
soak it in cold water to draw out the blood, and change
the water until it runs clear.
While drawing the blood from the meat, place 3 medium eggs in cold water and boil them.
Roll the eggs around occasionally while boiling so the yolks stay centered.
You must boil them until hard-boiled.
Now you need to boil the beef, but before that, pierce the beef several times with a knife or fork.
First, this helps it cook through to the center, and the seasoning absorbs well when braising. I could not take a picture.
You should use a thick-bottomed pot large enough for the beef to be fully submerged,
but because the chunk was large, I cut the meat into flat pieces later. Pour in 4 cups of water,
add the large green onion, garlic, and ginger, and bring to a boil. Start over high heat, and once
it begins to boil, reduce to low heat. Once it starts boiling, remove the large green onion.
I boiled it for over 20 minutes, and when pressed with a chopstick, if no blood comes out,
it is fully cooked. The broth has reduced to about 2 cups. This broth is what
you use for braising.
If the remaining broth is not quite 2 cups, add more broth or water,
add 1 cup of regular soy sauce and 1/4 cup of sugar, bring to a boil at first, then braise
over low heat until about 1 cup of braising liquid remains.
Roll the eggs around occasionally.
Here is the finished braised beef. It looks glossy and braised well.
Shred the beef by hand along the grain, cut the eggs into 4 pieces,
pour the braising liquid over them, and serve in a dish.
Ppunwife's tips
- Piercing the beef several times with a knife or fork before boiling helps it cook thoroughly to the center and allows the seasoning to absorb well during braising.
- If you press the meat with a chopstick and no blood comes out, it is fully cooked.
FAQ
Which cut of beef is best to use?
Eye of round or top round cuts are well suited for this dish.
Why do you pierce the meat with a fork before boiling?
This allows the heat to reach the inside so it cooks evenly, and helps the seasoning soak deep into the center when braising later.
How can you tell if the meat is cooked enough?
When you pierce it with a chopstick and no bloody liquid seeps out, the meat is completely cooked through.
What should you do if there is not enough broth left when starting to braise?
If the remaining broth is less than about 2 cups, simply add water or extra broth to reach that amount before adding the seasonings.
