Korean
Korean - Banchan
Jangjorim
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 300g beef brisket or shank
- • 4 tbsp soy sauce
- • 2 tbsp sugar
- • 6 cloves garlic, peeled whole
- • 1 tbsp rice wine
- • 5cm piece dried kelp
- • 3 cups water
- • 4 hard-boiled eggs, peeled
- • 1 dried red chili
Preparation Steps
1
Phase 1
Simmer the beef in the water with the kelp 40 minutes, skimming off the foam.
2
Phase 2
Remove the beef and shred it along the grain when cool enough to handle.
3
Phase 3
Add the soy sauce, sugar, rice wine, garlic, and chili to the broth and boil down to about one-third.
4
Phase 4
Add the shredded beef and eggs and simmer 10 minutes, spooning the sauce over.
5
Phase 5
Chill and serve the beef threads with egg halves and a little of the concentrated sauce.