soy stewed beef (jang jolim)
This is a good way to cook any tough cut of beef, since simmering makes the meat tender. A flavorful dish, it makes a comfortable weeknight meal. P ut the beef brisket, radish, and the ginger in a medium, heavy-bottomed pot or Dutch oven and add the water. Bring to a boil, reduce the heat, and simmer uncovered for about 1 hour.
MAKES 2 OR 3 SERVINGS
R emove the meat and let cool until it’s safe to touch. Shred or thinly slice the beef. Skim the fat and foam from the broth and return the beef. Add the soy sauce, sugar, garlic, and onion and simmer for about 20 minutes. Add the chiles, green onion, and eggs and simmer until the eggs are hard-boiled, 5 to 8 minutes.
3 cups water
emove the eggs and run them under cold water until they are R cool to handle. Peel and cut the eggs lengthwise in half.
S erve warm or cold as a side dish with the eggs placed on top. The sauce is nice over rice. VA R I AT I O N :
The traditional version of this dish is made with tiny quail eggs (maechuli-al), but since they are such a pain to peel, I use regular chicken eggs.
C H I C K E N , B E E F, A N D P O R K
87
8 ounces beef brisket or shank ¼ small daikon radish, cut into 2-inch cubes One 1-inch piece ginger, sliced ½ cup soy sauce 1 teaspoon sugar 5 cloves garlic, peeled 1 small onion, cut into 1-inch cubes 3 small Korean or other green chiles, sliced, with or without seeds
1 green onion, cut into 2-inch lengths 2 large eggs, washed